Sausage And Broccoli With Pepperoncini Sauce

• 2 heads 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.

broccoli, extravirgin olive oil, salt, sausage, garlic, redpepper, pepperoncini, chicken broth, cannellini beans, polenta

Taken from www.epicurious.com/recipes/member/views/sausage-and-broccoli-with-pepperoncini-sauce-53082611 (may not work)