Penne alla Salmone
User Reviews
3.1
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Cuisine
North American, Italian
Penne alla Salmone
Description
Penne alla Salmone starts with cooking penne pasta in salted water until al dente. Separately, butter and garlic are gently sautéed, then combined with dry white wine reduced by half to concentrate flavor while maintaining brightness. Heavy cream enriches the pan sauce before flaked smoked salmon is folded in, offering varying textures from chunks to softer bits. Incorporating reserved pasta water and lemon juice into the sauce creates a glossy coat adhering to the pasta. The final dish is garnished with parsley and lemon zest, adding fresh herbal and citrus notes that complement the smoked salmon's richness.
This pasta pairs well with a simple green salad or steamed vegetables to balance the luxurious creaminess. It serves well as a fulfilling dinner for two or can be adjusted for larger portions.
Ingredients
- 16 oz penne pasta
- 4 cloves garlic minced
- 3 tablespoon butter
- ½ cup white wine dry
- ½ cup heavy cream
- 8 oz salmon or lox or leftover salmon, hot smoked
- 1 lemon half juiced and wedges for serving
- salt to taste, fresh
- black pepper to taste, fresh
- parsley for serving, zest
- lemon for serving, zest
Instructions
- Bring a large pot of salted water to boil and add the penne and cook according to the package directions, usually about 8 minutes.
- While the pasta is boiling, heat a large pan under medium heat and melt the butter and sauté the garlic for about 30 seconds, or until fragrant. Then, add the white wine and season with salt and pepper. Let that cook for about 2-3 minutes until that wine has reduced by half.
- Next, add the heavy cream and flake in the smoked salmon. I like to leave some chunks bigger and to mash some up. Cook for additional 2-3 minutes, it's ok if the salmon falls apart.
- Once the pasta is done, save 1 cup of pasta water and drain the rest. Add the penne, pasta water, and lemon juice to the pan with the salmon and cook for another minute or two until the sauce thickens and coats the pasta.
- Serve with a sprinkle of sea salt, fresh pepper, lemon zest, and parsley.
User Reviews
Overall Rating
3.1
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