A one-pan dinner where everything cooks in sequence in the same skillet. Italian sausages first, browned and sliced. Then garlic and onions. Then mushrooms, eggplant, cherry tomatoes, and broccolini with oregano and basil. Parmesan grated over the top at the end.
The eggplant absorbs the oil and the fat rendered from the sausage. The cherry tomatoes burst and create a sauce. The broccolini stays bright green if you add it last and do not overcook it. Twenty-five minutes from start to plate. Nobody complains when this shows up for dinner.
Tips for Making Italian Sausage Skillet
Cook the sausage first and remove it
Brown the sausage links in oil, then take them out and slice them. The rendered fat stays in the pan for the vegetables.
Add more oil if the pan is dry after the sausage. The garlic and onions need fat to saute properly.
Add the broccolini last
Broccolini cooks faster than mushrooms and eggplant. Add it in the last five minutes so it stays green and slightly crisp.
If you add it too early, it turns army green and mushy. Nobody wants that.
Italian Sausage Skillet with Broccolini
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Italian sausage, mushrooms, eggplant, cherry tomatoes and broccolini cook in sequence in one skillet, all in the fat rendered from the sausage. Ready in twenty-five minutes.
Ingredients
- 4 about Italian sausages
- 2 tbsp oil
- 0.5 cups (118 ml) white onion
- 2 cloves garlic
- 1 cups (237 ml) mushrooms
- 1 Eggplant
- 1 cups (237 ml) cherry tomatoes
- 2 bunches Broccolini
- 0.5 tbsp Oregano
- 0.5 tbsp Basil
- Salt
- Pepper
- Parmesan
Instructions
- Heat skillet with oil and cook sausage links. Remove from pan and slice.
- Add more oil to the pan and sauté garlic and onions for about 3 minutes.
- Add tomatoes and push down/stir so they burst.
- Add herbs, broccolini, and eggplant. Cover and cook until vegetables are tender.
- Add sausage back in and stir to combine. Season to taste.
- Finish with a drizzle of olive oil.
- Top with parmesan before serving.
Notes
- For easier slicing, let the cooked sausages cool slightly before cutting.
- If you don’t have broccolini, substitute with asparagus or green beans.
- To make this a complete meal, serve over polenta or your favorite pasta.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 35
- Fiber: 5
- Protein: 25
- Cholesterol: 80
Frequently Asked Questions
What kind of Italian sausage should I use?
Mild or hot, your preference. The recipe does not specify. Hot sausage adds heat to the whole dish. Mild lets the vegetables and herbs come through more clearly.
Can I use regular broccoli instead of broccolini?
Yes. Cut regular broccoli into small florets so they cook in the same time as broccolini. Broccolini has thinner stems and a milder flavor, but regular broccoli works.
What should I serve this with?
Crusty bread, pasta, or polenta all work. The cherry tomatoes and rendered sausage fat create enough sauce to dress a side of pasta. A dry white such as Riesling pairs well.
