Delaney Burst, senior in marketing, has developed a following on Instagram for her "Dank Dishes."
Burst is sharing her cooking talents with The Auburn Plainsman through a new cooking show, Dank Dishes with Delaney. Her first dish is orecchietta pasta with sweet Italian sausage in a parmesan cream sauce.
For more dishes, stay tuned to The Auburn Plainsman online and follow Delaney on Instagram at @dankdishesbyd.
Ingredients:
1 package of orcheitte pasta
1 lb sweet Italian sausage
2 packages of broccolini
3 cloves of garlic
1 shallot
2 cups heavy cream
1 cup freshly grated parmesan cheese
2 tbs butter
salt
pepper
red pepper flakes
Directions:
1. Place a large pot with water and bring it to a boil. Once boiling, add two tablespoons of salt and add pasta. Cook until al dente or to package instructions. Drain and set aside.
2. In a large pan, add two tablespoons of olive oil and add Italian sausage. Begin breaking it with a spatula into smaller pieces as it browns. Cook until almost thoroughly cooked (browned) and add minced garlic and minced shallot. Sauté together for one minute.
3. Transfer sausage to plate and set aside.
4. In another medium sized pan, add the two cups of heavy whipping cream and turn on low heat, whisking occasionally.
5. Chop broccolini roughly into bite size pieces and add to the pan the sausage was cooked in with 1/2 cup of water. Cover and steam for around three minutes or until they turn a vibrant green color.
6. Once the broccolini is green, add the sausage back to the pan and turn heat off.
7. To heavy cream, add the butter, parmesan and one teaspoon of salt and pepper. Whisk occasionally and let simmer until thickened.
8. Once thickened, pour cream sauce over the broccoli sausage mixture. Grab the cooked pasta and add enough to the sausage mixture for all the noodles to be fully coated (may not need all that you cooked). Cook through for two minutes.
9. Top with extra parmesan and red pepper flakes (optional).
10. Enjoy.
Stay tuned for more dank dishes with Delaney Burst.
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