Lined Penne, and a Salmon and Herb Sauce: Penne Rigate are one of the mainstays of the Italian pasta scene, perhaps because they're one of the finest foils imaginable for a chunky sauce, be it meat or vegetable based. Here smoked salmon plays a predominant role, without much in the way of tomato or other ingredients that might clash with it, though it gains support from cream and basil. To serve 4:
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 14 ounces (350 g) penne rigate (lined penne)
- 1/2 pound (200 g) smoked salmon, thinly sliced and cut into thin strips
- A small bunch parsley, minced
- 2-3 basil leaves, shredded
- 2/5 cup (100 ml) cream
- The juice of a lemon, strained
- A shot of vodka
- Salt and pepper to taste
- Half a scallion, minced
Preparation:
Set pasta water to boil, and when it does salt it and cook the pasta. In the meantime, heat the oil in a broad skillet and sauté the scallion until it is golden, taking care lest it overbrown. Add the salmon, stir it about, and add the vodka; cook until the vodka has evaporated and then add the cream, lemon juice, and herbs, and check seasoning. Remove from the fire and keep warm; when the pasta is done season it with the sauce and serve it at once.
