Ingredients
Check off ingredients as you go
Serves 6
- 550g (1.2 lbs) fettuccine (or other pasta like farfalle, spaghetti, tagliatelle)
- (300g/10.5 oz) 6 slices smoked salmon cut into strips (or fresh)
- 1-2 shallots, minced
- 300ml (1¼ cups) light cream (15% fat)
- 2 tablespoons tomato paste
- 60g (¼ cup) butter
- 3 tablespoons vodka (or ½ glass whisky or white wine)
- a few sprigs of dill or chopped parsley
- freshly ground black pepper
- To serve
- parmesan (optional)
Cook the pasta according to package instructions, reserving a ladleful of pasta cooking water.
In a large skillet, sauté the shallot in butter. If using fresh salmon, add it now—when it changes color, pour in the vodka. Let it evaporate, then add the cream, tomato paste, and pepper. Add the reserved pasta water and let the sauce thicken for a few minutes. Turn off the heat and add the salmon strips (if using smoked salmon). Toss the pasta with the sauce and serve immediately. Garnish with a little dill or parsley and sprinkle with parmesan.
Tips and Variations
- I don’t add salt because smoked salmon is always a bit salty.
- For the pink sauce, it’s important to use quality tomato paste (less acidic than budget brands, so no need for sugar) or 3 tablespoons of tomato passata.