Smokey Salmon Penne
From hollyeats 14 years ago
- 25 to make
- Serves 2-3
This is an original recipe, an experiment which turned out surprisingly well. The combination of red bell pepper and onion with the tomatoes and salmon makes almost a barbecue-tasting sauce-- a combination one wouldn't think works, but it really does! Read more Unusual and delicious. See less
Ingredients
- 400g penne pasta shopping list
- 2 TBS olive oil shopping list
- 1 smallish onion, chopped finely shopping list
- 1 small red bell pepper, seeded and diced shopping list
- 1/2 cup white wine shopping list
- 1 400g tin chopped tomatoes shopping list
- 1/2 tsp. salt shopping list
- Fresh-ground black pepper to taste shopping list
- Palm-full fresh chopped or 1 TBS dried parsley shopping list
- 1/2 cup heavy cream or half-n-half shopping list
- 3/4 cup smoked salmon, cut in thin strips shopping list
How to make it
- Start a large pot of salted water boiling for the pasta.
- In a pan, sauté the onion and pepper in olive oil for 2-3 minutes, until softened but not browned.
- Pour in the white wine and cook, stirring, for 2-3 minutes more or until white wine has reduced by at least half.
- By this time you should be able to add the pasta to the boiling water.
- Add tomatoes, salt, pepper and parsley to pan and cook another 5 minutes or until no longer soupy.
- Add cream, reduce heat and simmer until pasta is al dente, when the sauce should be thick and creamy.
- Just before draining pasta, add salmon to sauce and stir well. Cook ONLY 1-2 minutes MAXIMUM; remove from heat.
- Add sauce to drained pasta and serve immediately.
- By the way: there is no need for Parmesan cheese on top of this dish; it would only get in the way of the flavors!
People Who Like This Dish 4
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