Pennette with Smoked Salmon and Vodka
If you’re craving a deliciously rich yet simple dish for dinner, Pennette with Smoked Salmon and Vodka is a fantastic choice. Combining the smoky, delicate flavors of salmon with a creamy, tangy vodka sauce, this pasta recipe is the perfect blend of sophistication and comfort. A sprinkle of fresh chives adds a touch of color and freshness, making this dish perfect for any occasion. Whether you’re looking to impress guests or enjoy a special weeknight meal, this easy-to-make recipe will have everyone coming back for seconds.
Ingredients (Serves 4)
| Ingredient | Quantity |
|---|---|
| Pennette Rigate (rigatoni pasta) | 400g |
| Smoked Salmon | 200g |
| Shallot | 35g |
| Vodka | 40g |
| Cherry Tomatoes | 150g |
| Fresh Cream (Panna fresca liquida) | 200g |
| Chives | 2g |
| Extra Virgin Olive Oil | 40g |
| Salt | To taste |
| Black Pepper | To taste |
Nutritional Information (Approximate per serving)
| Nutrient | Value |
|---|---|
| Calories | 450 kcal |
| Protein | 20g |
| Carbohydrates | 50g |
| Fat | 20g |
| Saturated Fat | 6g |
| Fiber | 3g |
| Sodium | 700mg |
Instructions
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Prep the Ingredients: Start by washing the cherry tomatoes under cold water, then cut them into small quarters. Set them aside for later. Next, finely chop the chives, ensuring they are finely minced for easy incorporation into the dish. Peel and finely chop the shallot, ensuring it’s cut into small pieces to ensure it softens nicely in the pan.
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Sauté the Shallot: In a large saucepan, heat the extra virgin olive oil over medium heat. Once hot, add the finely chopped shallot and sauté it for 2-3 minutes, or until it becomes soft and translucent. The key here is to let the shallot sweat gently, so it doesn’t burn, allowing its sweet flavor to infuse the oil.
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Prepare the Smoked Salmon: While the shallot is sautéing, cut the smoked salmon into thin strips or bite-sized pieces. You can do this easily by folding the salmon slices in half and then cutting through the folds to create small, delicate pieces. Set the salmon aside for the moment.
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Sauté the Tomatoes: Add the chopped cherry tomatoes to the pan with the shallot and cook for another 2-3 minutes. The tomatoes should soften and begin to release their juices, which will form the base of the sauce. Stir frequently to avoid burning the tomatoes.
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Deglaze with Vodka: Now, add the vodka to the pan. Carefully pour the vodka into the mixture and allow it to cook off for about 1-2 minutes. This will help remove the sharp alcohol flavor, leaving behind a subtle, rich undertone. If you like a bit of spice, this is also the perfect moment to add freshly cracked black pepper.
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Add the Cream: Once the vodka has cooked down, pour in the fresh cream (panna fresca liquida) and stir gently. Allow the sauce to simmer for a few minutes on low heat, so it thickens slightly. This will create a creamy, luxurious texture that complements the smoked salmon beautifully.
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Cook the Pennette: While your sauce is simmering, bring a large pot of salted water to a rolling boil. Add the pennette pasta to the water and cook according to package instructions, usually for about 10-12 minutes, until al dente. Make sure to stir occasionally to prevent the pasta from sticking together.
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Combine Pasta and Sauce: Once the pasta is ready, drain it, reserving about a cup of pasta cooking water. If your sauce has thickened too much during the simmering process, add a bit of the reserved pasta water to loosen it up. Transfer the cooked pennette to the saucepan with the creamy vodka sauce and toss it well to coat the pasta evenly. Add the smoked salmon strips and mix them in gently so they don’t break apart. The heat of the pasta will warm the salmon through without overcooking it.
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Final Touches: Before serving, sprinkle the finely chopped chives over the pasta to add a burst of freshness. Give everything one last toss to ensure the herbs are well distributed throughout the dish. Taste for seasoning, and adjust with salt and pepper as needed.
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Serve: Serve the Pennette with Smoked Salmon and Vodka immediately while hot. The creamy sauce should be thick and luscious, with the perfect balance of smoky, savory, and slightly tangy notes from the vodka and cream. A little extra freshly cracked black pepper on top can elevate the flavor even more.
Tips for the Perfect Pennette with Smoked Salmon and Vodka
- Salmon Substitutes: If smoked salmon isn’t your preference, you can substitute it with fresh salmon fillets, pan-seared until just cooked through. Just make sure to break it into chunks before adding it to the sauce.
- Vegan Option: For a vegan version of this dish, you can use a plant-based cream (like coconut cream or soy cream) and substitute the salmon with smoked tofu or other plant-based alternatives.
- Add a Zing: If you enjoy a little more acidity, add a squeeze of lemon juice to the sauce just before serving to enhance the flavor and add a refreshing tang.
Pennette with Smoked Salmon and Vodka is the ideal dish for those who love a good pasta with a creamy, rich sauce that has a little kick from the vodka and a delicate hint of smokiness from the salmon. With its smooth, velvety texture and balanced flavors, it’s sure to become a new favorite on your dinner table.
