Sausage skillet with tomatoes and broccolini

Very fast, and very good. Courtesy of Epicurious.

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• Best for: dinner, serves 4

• Difficulty: easy

• Time: 15 minutes

• Recommended pairings: white rice, roasted baby potatoes

• If you like this, try... Crispy chicken thighs with smashed peas

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Cumin and coriander is an amazing combination. My Dad hates cumin, but he loved this dish. I've never cooked with bone-in skin-on chicken before, but although preparing these felt slightly more medieval it wasn't more difficult at all. This dish presents impressively, with flavors perfect for spring. Pan cooking gets you a golden, crispy skin while the stint in the oven creates a magic jus for the veggies.

Ingredients

1 tablespoon olive oil

24 ounces fully cooked Italian sausage (about 10 links), sliced into 1/4"-thick coins

2 pints cherry tomatoes

3 garlic cloves, finely chopped

6 sprigs thyme

1/2 tsp oregano

2 bunches broccolini (about 12 oz), trimmed, halved lengthwise

kosher salt

ground black pepper

2 tablespoons unsalted butter, cubed

red pepper flakes for serving

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First...

Heat oil in a large skillet over medium-high.

Add sausage and cook, stirring occasionally, until lightly browned, about 2 minutes.

Add tomatoes, garlic, oregano, and thyme, stir to combine, and cook, pressing down on some of the tomatoes with the back of a wooden spoon to encourage bursting, 4 minutes.

Add the broccolini; season with salt and pepper.

Cook, covered, until broccolini is softened and darkened, approx 6-12 minutes. Stir and press down the broccolini to help it cook.

Finally...

Remove from heat and stir in butter until melted.

Divide sausage mixture among plates. Serve with bread alongside, if desired.