Green beans are looking VERY sexy right now, so naturally I decided the appropriate thing to do with them was cover them in a buttery, tangy, pepperoncini-y sauce.
This is very loosely inspired by chicken Scarpariello, aka one of my favourite combinations of spicy sausage, peppers, vinegar and a glossy pan sauce. Except we’re making it weeknight-friendly with Italian sausage and blistered green beans, then going heavy on the pepperoncini because I firmly believe dinner should make your mouth pucker at least a little.
I originally planned to pile the whole thing over ricotta toast, but somewhere along the way had the much better idea to put the toast IN the skillet. The crispy edges stay crispy, while the craggly bits soak up all that buttery, vinegary sauce. Add cold dollops of ricotta on top and suddenly sausage and green beans feel like a VERY exciting 30-minute dinner.
sausage and blistered green bean scarp with crispy bread
SERVES: 4
TOTAL TIME: 30 minutes
tools i use.
tips.
make it GF: ✅ use your favorite sturdy GF bread and double check your sausage label.
make it DF: ✅ use DF butter and skip the ricotta (or if you can find a DF option!)
riff: pork or chicken Italian sausage both work here. Pork will render more fat and give you a slightly richer sauce. If using chicken sausage, you may need an extra drizzle of oil when cooking the green beans. Mild Italian sausage also works if you don't want the heat.