COOK THE PASTA:

Cup of Yum
1. Bring a large pot of water to a boil and cook 8 ounces mini farfalle to al dente according to the package directions. When the noodles are ready, reserve a cup of the cooking water for later use(if needed). Drain the noodles, but don't rinse them. 

FOR THE SMOKED SALMON PASTA:

1. While the farfalle cooks, make the creamy salmon pasta sauce. In a saucepan over medium-low heat melt 2 teaspoons butter with 2 teaspoons olive oil. Stir in 1 small onion and ¼ teaspoon kosher salt and cook for 3 minutes or until the onions are translucent (do not brown). 
2. Increase the heat to medium and stir in 14 ounces small diced tomatoes and the remaining ¼ teaspoon of salt. Cook for an additional 3-5 minutes until some of the liquid has simmered off and the sauce is thick. 
3. Add ½ cup heavy cream, 1½ tablespoons cognac, 1½ teaspoons grated ginger and stir and cook for 1-2 minutes. Add 3½ ounces smoked salmon, stirring just until the fish is warmed through.
4. Add the al dente mini farfalle to the sauce and toss to coat.
5. Adjust seasonings with additional salt and/or pepper and garnish with 1 tablespoon parsley