Penne With Smoked Salmon Recipe
Ingredients
| 12 ounces dry small tube-shaped pasta such as penne, mostaccioli, or ziti | ||
| Olive oil | 2 Tablespoon | |
| Shallot | 1 Small, thinly sliced | |
| Tomatoes | 4 Small, peeled | |
| Whipping cream | 2/3 Cup (16 tbs) | |
| Pinch of ground nutmeg | ||
| 2 tablespoons chopped fresh dill or 1/2 teaspoon dry dill weed | ||
| Vodka | 1/3 Cup (16 tbs) | |
| 4 to 6 ounces sliced smoked salmon or lox, cut into bite-size strips | ||
| Ground white pepper | 1 To taste | |
| Fresh dill sprigs | ||
Directions
In a 6- to 8-quart pan, cook pasta in 4 quarts boiling water just until tender to bite (10 to 12 minutes); or cook according to package directions.
Drain well.
While pasta is cooking, heat oil in a wide frying pan over medium-low heat.
Add shallot and cook, stirring often, until soft but not brown (about 3 minutes).
Stir in chopped tomatoes, cover, and simmer for 5 minutes.
Add cream, nutmeg, chopped dill, and vodka.
Increase heat to high and bring to a full boil; boil for 1 minute.
Add pasta to sauce and mix lightly, using 2 spoons, until pasta is well coated.
Remove from heat, add salmon, and mix lightly.
Season to taste with white pepper and garnish with dill sprigs.
Drain well.
While pasta is cooking, heat oil in a wide frying pan over medium-low heat.
Add shallot and cook, stirring often, until soft but not brown (about 3 minutes).
Stir in chopped tomatoes, cover, and simmer for 5 minutes.
Add cream, nutmeg, chopped dill, and vodka.
Increase heat to high and bring to a full boil; boil for 1 minute.
Add pasta to sauce and mix lightly, using 2 spoons, until pasta is well coated.
Remove from heat, add salmon, and mix lightly.
Season to taste with white pepper and garnish with dill sprigs.
Chef
