- Total Time: 30 minutes
- Yield: 4-6 1x
- 1 lb farfalle (or penne)
- 1/2 lb smoked salmon, cut into small pieces
- 1 small onion, chopped
- 3 tbsp olive oil
- 3 tbsp butter
- 1 cup heavy cream
- 1/2 cup Vodka
- 1 cup tomato puree
- Salt and pepper, to taste
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- Sauté onion in a large skillet with the olive oil and butter. When the onion is translucent, add the salmon and cook over a medium heat for about 2 minutes. Add the vodka and cook for a a few more minutes. Add the tomato puree, and cook for additional 10 minutes, until the liquid has partially evaporated. Add the cream and cook for about 5 additional minutes, until the cream has slightly reduced. Add salt and pepper to taste. Meanwhile, cook the pasta in plenty of salted water and drain it just before al dente. Add the pasta to the salmon mixture, and stir over low heat until thoroughly mixed. Serve immediately.
Man cannot live on wienerschnitzel alone. (Nor Riesling for that matter.) Greetings from Vienna. It's beautiful. It's clean. It's safe.
But I've now eaten enough schnitzel to last a lifetime. Sure, there are other things on the menu, but who needs adventure. In true Italian spirit, I went searching for the word "ristorante."
Luckily, there are several of them manned by Italian expats. Alas, it was 9:30 pm and the kitchen of the one I entered had closed. With a simple "ciao," the chef understood my pain, and so he took it upon himself to whip up a bowl of pasta with salmon.
The lesson here is that no matter where you are, when you've had your fill of the local wurst, look for a "ristorante" and get yourself the local best.