Author Notes
In my files, I have a recipe for Ziti with Smoked Salmon that I cut out of the New York Times more than 20 years ago. I remember clipping it because I was looking for something to prepare for my non-meat-eating guests that weekend; I remember keeping it because it was so yummy. It's evolved over the years - (the amount of cream went down as the amount of vodka went up) but I think it holds true to the Times' recipe, in spirit(s) at least! Here's a link to the original: http://tinyurl.com/ziti-with-smoked-salmon - wssmom
—wssmom
Test Kitchen Notes
Wssmom’s Penne with Two Salmons is a rich, satisfying pasta that comes together in a snap on a weeknight, but could also pull double duty for a more celebratory weekend soiree. The combination of poached salmon and smoked salmon boosts a classic vodka cream sauce up a few notches. The resulting dish is an elegant and flavorful study in contrasts: sweet basil and salty smoked salmon, cream and boozy tomatoes. My only note is that I cooked the mixture a bit longer after adding the vodka. Wssmom does not indicate a preferred poaching liquid, I used half water and half vermouth, with excellent results. —gingerroot
Ingredients
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1
pound whole grain penne
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1
diced sweet onion, about one cup
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4
tablespoons sweet butter
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1
14.5 ounce can whole plum tomatoes, drained, seeded and chopped
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1
8 ounce can salt-free tomato sauce
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1
tablespoon concentrated tomato paste
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2/3
cup vodka
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3/4
cup heavy cream
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4
ounces smoked salmon, cut in strips or flaked, depending on what type you get
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4
ounces fresh salmon, poached and cooled
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1/2
teaspoon crushed red pepper
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1/2
cup fresh basil, sliced crosswise into stripsinto
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1/2
cup shredded parmesan, plus more for passing
Directions
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While the water is heating for the pasta, saute the onion in the butter in a large skillet over medium low heat until softened, about 5-7 minutes.
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Put the pasta on; add to the onions the tomatoes, tomato sauce, and tomato paste, turn up the heat and cook, stirring, about a minute. Add the vodka and bring to a slow boil, then turn down the heat and cook, stirring occasionally, another 5 minutes.
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Blend in the cream and heat until bubbling, then stir in the salmons, the red pepper and most of the basil.
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Drain the pasta and reserve a bit of the cooking liquid to stir into the sauce. Stir in the parmesan, turn into a serving bowl and garnish with the remaining basil.
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