• Total Time: 30 minutes
  • Yield: 4-6 1x


  • 1 pound farfalle (or penne)
  • 10 ounces baked (or smoked) salmon, cut into small pieces
  • 1 small onion, chopped
  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 1/2 cup heavy cream
  • 1/2 cup Vodka or white wine
  • 1 cup tomato puree
  • Salt and pepper, to taste

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  1. Over medium heat, 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.
  2. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain, and add to the salmon mixture.
  3. Mix well and serve immediately.