Sausage & Broccoli with Pepperoncini Sauce


  • 2 heads of Smith's Farm's broccoli (about 2 1/2 pounds), cut into large florets
  • 1/4 cup extra-virgin olive oil
  • Coarse salt
  • 8 links sweet Italian sausage (about 2 pounds)
  • 4 cloves garlic, thinly sliced
  • Large pinch of red-pepper flakes
  • 1/2 cup jarred sliced pepperoncini rounds, plus 1/4 cup pickling liquid
  • 2 1/2 cups low-sodium chicken broth
  • 2 cans (15.5 ounces each) cannellini beans, rinsed and drained
  • Basic Polenta (Soft or Set), for serving


  1. Preheat oven to 425 degrees. On 2 rimmed baking sheets, toss broccoli with 3 tablespoons oil and salt. Roast until tender and browned in spots, tossing, and rotating sheets once, 20 to 25 minutes.
  2. Meanwhile, heat remaining 1 tablespoon oil in a large straight-sided skillet over medium-high heat. Cook sausage until browned on all sides, about 10 minutes. Remove and cut into 1/2-inch pieces.
  3. Reduce heat to medium. Add garlic and pepper flakes; cook, stirring, 30 seconds. Add pickling liquid, broth, and beans; bring to a boil. Cook, mashing some beans with the back of a spoon, until slightly thickened, 5 minutes. Remove from heat; add pepperoncini. Reserve half of all for next day; serve remainder with polenta.


Thank you to Martha Stewart for this awesome recipe!