Italian
Skillet Sausage and Broccoli
Italian sausage and broccoli rabe's weekday stand-in, regular broccoli, share a skillet with garlic and chili flakes.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
Photo: goodiesfirst (CC BY). Source
Why you’ll love it
- Brown the sausage first so the fat flavors the broccoli.
- Broccoli needs a lid for a minute, then the lid comes off.
- Chili is a pinch.
- This is dinner with bread, not a side.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Brown the sausage in oil, about 6 minutes, turning. Move it to a plate and slice.
- 2
Add broccoli to the skillet with the water and salt. Cover 3 minutes.
- 3
Uncover, add garlic and pepper flakes, and cook until the broccoli has brown spots and the water is gone.
- 4
Return the sausage just to warm it. Finish with Parmesan.
Pro tips
- If the broccoli is still hard, add another spoon of water and cover 1 minute.
- Chicken sausage works. It browns less, so do not expect the same fond.
- Do not boil the garlic. It goes in when the water is almost gone.
Easy substitutions
- Italian sausage
- Smoked sausage
- Parmesan
- Pecorino
Storage and reheating
Storage
Refrigerate up to 3 days.
Reheating
Warm in a covered skillet with a splash of water.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 380
- Protein
- 22 g
- Carbs
- 8 g
- Fat
- 28 g
- Fiber
- 3 g
Budget friendly · Stovetop
You might also like
15-Minute Beef and Broccoli
Thinly sliced flank steak and broccoli cook in a soy-ginger sauce on a hot skillet. The beef is pulled at medium, about 145°F, so the pan time stays short.
20 min · Easy
View recipe
Chicken Stir-Fry
Sliced chicken breast is cooked to 165°F, then tossed with broccoli, bell pepper, and snap peas in a soy-ginger sauce. The whole skillet comes together on one burner.
31 min · Easy
View recipe
Caprese Chicken
Chicken breasts are seared with garlic and Italian seasoning until they reach 165°F, then topped with tomato, mozzarella, and basil. A spoon of balsamic finishes the skillet.
28 min · Easy
View recipe
Shrimp Scampi
Shrimp cooked quickly in garlic, butter, and lemon. It is the skillet, not a pasta dish, though a side of bread or noodles will catch the sauce.
18 min · Easy
View recipeStill hungry?
More in the same lane, not a random mix.
Speedy Tomato Gnocchi
Shelf-stable or fresh gnocchi simmered in a garlic tomato sauce with basil and parmesan. One pan, about 20 minutes, and no meat.
20 min · Easy
View recipe
Black Bean Tostadas
Crisped tortillas topped with seasoned black beans, lettuce, salsa, and cheese. A vegetarian plate that is done in about 20 minutes.
20 min · Easy
View recipe
Chicken Bacon Ranch Quesadillas
Chicken is cooked to 165°F, bacon is crisped, and both are folded into tortillas with ranch and cheddar. The quesadillas toast until the cheese melts and the outside is spotted brown.
37 min · Easy
View recipe
Garlic Butter Shrimp
Shrimp sear quickly in butter and olive oil with garlic, lemon, and parsley. They are done when they turn opaque and the thickest piece reads 145°F.
20 min · Easy
View recipeFind something else
From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
Read the affiliate disclosure.