A dinner that’s healthy, delicious and is ready in just 10 minutes? What could be better than that? Well, one that comes together in one pan. But luckily this one does. It’s an astoundingly quick skillet meal that’s full of bright veggies and tasty sausage and it’s so satisfying that you’ll be turning to it as a last-minute weeknight meal over and over again.
One of the keys to making a meal this quick is using a sausage that’s already fully cooked. Then, all you have to do is slice it and brown it up a bit. You can certainly use uncooked sausage and crumble it into the pan; it’ll take a little bit longer but won’t tack on too much time. We’ve gone with a mild Italian sausage here, but you could go for spicy or a totally different variety – the options are really endless.
There are just a few other components here, cherry tomatoes, sweet broccolini, crushed red pepper, and sliced garlic. Slicing the garlic doesn’t release as many oils, so you get a mellower flavor and an occasional bite of pure garlic, but one that’s not sharp. The cherry tomatoes burst as they cook, so they release a bit of their sweet juice to comingle with the flavors of the sausage and tender broccolini.
Once everything is cooked, you stir in a little butter, just enough to melt and coat everything… You could skip it, but butter makes everything better and here it has a way of really bringing all the components together. It’s a simple skillet. It’s quick; it’s easy, but oh boy is it ever delicious.
10-Minute Sausage Broccolini Skillet
- 1 tablespoon olive oil
- 4 Italian sausage links, sliced 1/4-inch thick
- 2 pints cherry tomatoes
- 3 garlic cloves, thinly sliced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper
- 1 lb broccolini, trimmed and halved lengthwise
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter, chopped
- Heat olive oil in a large skillet over medium-high heat. Once hot, add sausage and cook until golden brown, stirring occasionally, about 2 minutes.
- Add tomatoes, garlic, thyme, and crushed red pepper, and cook another 2 minutes, stirring occasionally. As tomatoes soften, use wooden spoon to press them down to encourage bursting.
- Add broccolini and season with salt and pepper to taste. Cover skillet and cook until broccolini is fork tender, about 2 minutes.
- Remove from heat and stir in butter until melted. Serve and enjoy!
Recipe adapted from Deliciously Organic.