It translates as pennette pasta with smoked salmon and vodka. It’s and old Italian classic, very popular as a quick fix when you have friends around unexpectedly and you want to feed them. It’s a very simple dish, packed with flavour (if you like smoked salmon of course) and very easy to make. There are a few versions of the recipe; some people like to add some halved cherry tomatoes into the sauce, at the very end, and others like to garnish the dish with different herbs. I personally like the minimalist version of the recipe, without tomatoes, and the only herb I use is parsley. A little word of advice; this is a dish to be served quickly, when it is still piping hot, because the sauce has the tendency to dry quickly because of the cream.
Don’t add salt because the smoked salmon is already salty and the pasta is boiled in salty water.
- 14 ounces Smooth pennette pasta (smooth quill pasta)
- 1 1/2 ounces Butter
- Half onion (pureed)
- 1 tablespoon Tomato purée
- 4 ounces Smoked salmon trimmings
- 7 tablespoons (just a bit more than 3/8 cup) Vodka
- 17 tablespoons (just a bit more than 1 cup) Single cream
- A bunch of flat leaf parsley (finely chopped)
- Freshly ground black pepper (optional)