Pasta with Salmon and Heavy Cream

Pasta con Salmone e Panna

This is one of the popular dish of this season. My family and I love this recipe. It takes just a few minutes to put together all the ingredients, and the flavor is spectacular.
This recipe is in my book Perfectly Pasta.

 

Preparation time: 5 minutes

Cooking time: about 30 minutes

Serves 2–3

Ingredients:
5 tablespoons extra virgin olive oil
½ medium onion, peeled and finely chopped
Water, about 9 cups (2¼ liters)
6 ounces (170 grams) smoked salmon, finely cut up
1 cup (250 milliliters) heavy cream
Salt, about 1 tablespoon
Pepper to taste
¾ cup (170 milliliters) freshly grated Parmigiano-Reggiano (or Grana Padano) cheese
½ pound (approximately 250 grams) penne pasta

Method:

1.        Heat the oil in a large pan. Add the onion and sauté gently. Add 1 cup (250 milliliters) water, cover, and cook until the onion is soft. When the water has evaporated, add the salmon and cook for about 5 minutes, stirring frequently.
2.        Add the heavy cream and a pinch of salt and pepper. Let cook for another 4–5 minutes and then remove from the heat. Pour the cheese into the sauce and mix well. At this point, taste the sauce before adding any more salt; some smoked salmon can be very salty.
3.        Meanwhile, bring 8 cups (2 liters) water to a boil in a large pot of water. Add 1 tablespoon salt. Add the pasta and boil it, stirring often, until al dente. Drain the pasta and transfer to the pan with the salmon sauce. Mix well and serve immediately.
Notes:
·         You can use 3 tablespoons of regular butter in place of the extra virgin olive oil.
·         You can use other kinds of Italian pasta, like farfalle or short fusilli, in place of the penne.