Ingredients
Check off ingredients as you go
Serves 6
- 550 g (1.2 lb) fettuccine (or other pasta such as farfalle, spaghetti or tagliatelle)
- 6 slices (300 g / 10 oz) smoked salmon, cut into strips (or fresh salmon)
- 1-2 shallots, finely chopped
- 300 ml (1¼ cups) light cream (15% fat)
- 2 Tbsp tomato paste
- 60 g (4 Tbsp) butter
- 3 Tbsp vodka (or 1/2 glass of whisky or white wine)
- a few sprigs of dill or chopped parsley
- coarsely ground black pepper
To serve
- Parmesan (optional)
Cook the pasta according to the package instructions, and set aside a ladleful of the cooking water.
In a skillet, sauté the shallot in the butter. If you’re using fresh salmon, add it now, and once it changes color, pour in the vodka. Let it evaporate, then pour in the cream and the tomato paste, season with pepper, and add the cooking water. Let the sauce thicken for a few minutes. Turn off the heat and add the strips of salmon (if using smoked). Toss the pasta with the sauce and serve right away. Garnish with a little dill or parsley and dust with Parmesan.
Tips and variations
- I don’t add salt, because I find smoked salmon is always a little salty on its own.
- For the pink sauce, it’s important to use a good-quality tomato paste (less acidic than the cheap brands, so no need for sugar) or 3 Tbsp of tomato passata.