Penne With Vodka Cream And Smoked Salmon Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
• Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
• Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!

Steps:

• Heat oil in a wide frying pan over medium-low heat.
• Add shallot and cook, stirring often, until soft but not brown (about 3 minutes).
• Stir in chopped tomatoes, cover and simmer for 5 minutes.
• Add cream, nutmeg, chopped dill and vodka. Increase heat to high and bring to a full boil. Boil for 1 minute.
• Add pasta to sauce and mix lightly using 2 spoons, until pasta is well coated.
• Remove from heat.
• Add salmon and mix lightly.
• Season to taste with white pepper and garnish with dill springs.

Steps:

• Cook pasta in salted water according to package directions to al dente. Drain and keep warm.
• Meanwhile, in a large saucepan over medium heat, simmer the marinara sauce, dill and vodka for 15 minutes. Add the salmon pieces, peas and cream and heat through.
• Pour sauce over pasta and serve.

Steps:

• Boil pasta in salted water until al dente. While pasta is cooking, make the sauce. Saute shallot in olive oil in skillet. Add tomatoes (and spinach/kale if desired) and vodka and cook for 2 minutes. Add chicken broth and herbs. Add salmon and gently cook for five minutes. Stir in cream. Add cooked pasta to skillet and coat with sauce. Taste for seasonings, adding salt and pepper as desired. Serve with grated Parmesan and crusty bread.

Steps:

• Heat the oil in a large frying pan or casserole dish. Add the shallot and a large pinch of salt and gently fry over a low heat for 10 mins or until softened and translucent. Add the garlic and chilli flakes and cook for 30 seconds. Stir through the tomato purée, cook for 2 mins, then stir through the vodka and cook for 3 mins. Quickly stir through the cream to combine, then remove from the heat.
• Cook the pasta in salted water following pack instructions. Drain and reserve 150ml cooking water. Add roughly 50ml of the water to the tomato sauce, then tip in the pasta and cheese, tossing everything together over a low heat until well coated and glossy (loosen with a splash more of the cooking water if it's a little dry). Season to taste, then serve with a sprinkling of the extra parmesan, a good grinding of black pepper and the basil leaves scattered over the top.

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Meanwhile, in a small saucepan, melt butter over medium. Add shallot; season with salt and pepper. Cook until soft, about 5 minutes. Add wine and cook until evaporated, about 5 minutes. Add cream; bring to a boil. Reserve 1/2 cup pasta water; drain pasta and return to pot. Add cream mixture to pasta pot, along with lemon juice, smoked salmon, and chives. If necessary, adjust consistency with reserved pasta water and season with salt and pepper.