Smoked Salmon Pasta
Inside: In the time it takes to cook the noodles, you can make a complete salmon pasta meal. Plus, there’s a surprising secret ingredient that gives this smoked salmon pasta its punchy finish.
Looking for smoked salmon pasta recipes? This is the BEST–and it’s ready to eat in under 20 minutes, using mostly pantry staples. It has a creamy sauce with a splash of cognac or brandy and an unexpected ingredient that makes all the difference in the flavors. When you’re short on time but hungry for something good, this pasta with smoked salmon is a winner.
Busy weeknights call for dinners that can be assembled in a flash with just a handful of ingredients. That’s why you’ll love this recipe made with farfalle in a creamy sauce that you make in the time it takes for the water to boil and the noodles to cook. This is one of those weeknight, no-brainer recipes.
This recipe came from my Aunt, Rosemarie, (who lived in Italy for years), so if you’re wondering if Italians eat this cured fish or if it goes with pasta, the answer is “yes” to both questions.
The flavors and textures of this creamy smoked salmon pasta are irresistible–I say this because we’ve never had leftovers.
Serve it with my garlic green beans recipe, Tomatoes Provencal or even a simple green leaf salad, and you’ve got a complete salmon pasta meal everyone will love.
Why you’ll love this recipe:
- It’s quick and easy enough for busy weeknights, but fancy enough for company.
- It uses a combination of fresh and convenience items.
- You don’t need a lot of fish; only about 3-4 ounces.
- The thick cream sauce coats the noodles without being soupy.
- It works as a main course, side dish or a delicious “Primi”–first course.
Ingredients:
- Mini Farfalle Pasta–a.k.a. bowtie pasta. We like using the minis because the cold-smoked fish is chopped fine and clings better to the small pasta. You can also use orecchiette, orzo or even spaghetti.
- Smoked Salmon–I buy it in bulk at Costco (cheaper that way).
- Butter–I recommend unsalted butter to better control the sodium in the dish (we add extra seasoning in the recipe, and smoked salmon is naturally salty).
- Extra Virgin Olive Oil–You don’t need fancy oil; it’s just your everyday olive oil for sauteeing the vegetables.
- Yellow Onion–a small onion, finely diced, should give you about ¾ cup. Don’t substitute red or white onion for this.
- Canned Petite Diced Tomatoes–the smaller dice are more uniform and blend evenly with the onion, giving you a more cohesive dish.
- Kosher salt–or sea salt for seasoning. I recommend Diamond Crystal Kosher salt, which is less salty by volume than Morton’s. If you have Morton’s, cut the amount of salt in half.
- Heavy Cream–don’t substitute milk or half and half; they will curdle. Heavy cream has enough fat to come to a boil without splitting.
- Cognac–you can also use brandy or white wine. It flavors the cream sauce without being too boozy (you only need 1½ tablespoons)
- Freshly Grated Ginger–this is the secret ingredient, and I know it sounds like an outlier, but the grated ginger’s tingly spice adds a zingy flavor to the smoked salmon pasta that ties everything together. Your diners will taste it but won’t know what it is.
- Italian Parsley–optional; but it adds a pop of freshness and color. You could also use curly-leaf parsley.
Step-by-step instructions:
- Fill a large saucepan or pot about ¾ full with water and bring to a boil. Cook the farfalle to al dente according to the package instructions. Drain it, but do not rinse. (Save a cup of the cooking liquid in case you need it later).
2. While the water is coming to a boil, measure and assemble the ingredients. This pasta with salmon comes together quickly, so you want everything prepped and measured beforehand.
3. Combine the oil and butter in a large skillet over medium-low heat. Once the butter melts, add the onions and half of the kosher salt; sweat them until they’re softened and slightly translucent (about 3-5 minutes). Add the drained diced tomatoes and the remaining salt. Cook for 1-2 minutes longer, stirring occasionally.
4. Add the cognac and ginger to the tomato mixture; cook and stir until the liquid has reduced slightly and the mixture is fragrant.
5. Stir in the diced fish until it’s just warmed through.
6. Stir in the heavy cream and simmer.
7. Bring the cream to a rapid simmer; it will start to reduce and thicken slightly as it bubbles. Cook for one to two minutes.
8. Add the cooked pasta and toss to coat with the cream sauce and vegetables.
9. Garnish with chopped parsley and serve.
Pro-Tips:
- Use a microplane to grate the ginger for a superfine texture that melts into the sauce.
- Don’t rinse the noodles before adding them to the sauce; the starch helps thicken the dish.
- If the dish seems dry, add some reserved water, about ¼ cup at a time for a saucier consistency. Note, this dish shouldn’t swim in sauce; it should lightly nap the smoked salmon and pasta.
- This is my Aunt Rosemarie’s recipe. She serves smaller portions of it as a first course to a larger meal. My husband and I enjoy this salmon pasta meal with a salad and a chilled glass of wine.
Swaps and Variations:
- Add a cup of frozen peas for color and nutrition. They defrost and warm up relatively quickly when added to the hot dish.
- Blanched broccoli florets or asparagus tips are another tasty addition to this pasta with smoked salmon.
- Fresh herbs like basil or dill add another dimension.
- You can sprinkle on grated parmesan cheese for extra cheese flavor, if desired.
FAQs
It’s a versatile ingredient that can be enjoyed independently (think Lox and bagels) or paired with other ingredients, such as in an omelette or even pizza.
Italians enjoy this delicacy in many preparations, such as this salmon pasta recipe. You’ll also find it occasionally on antipasto platters.
It pairs well with pasta, especially with a cream sauce, like in this recipe.
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheating:
- You can reheat leftovers in the microwave or in a saucepan.
- It may need more cream to restore the creamy texture, as the farfalle absorbs the liquid as it cools. Add ¼- ⅓ cups of heavy cream while reheating, and taste for seasonings before serving.
- It may require extra salt or even a small splash of cognac (or whatever alcohol you used initially).
Freezing:
- I don’t recommend freezing leftovers. The texture of the fish can change, and cooked noodles in sauce tends to get mushy in the freezer.
More smoked salmon recipes you’ll love:
Smoked Salmon Pasta
INGREDIENTS:
- 8 ounces mini farfalle (bowtie); you can also use orecchiette or other types.
- 1 small onion finely diced, about ¾ cup
- 14 ounces small diced tomatoes well drained
- 2 teaspoons olive oil
- 2 teaspoons butter
- ½ teaspoon kosher salt divided
- 3½ ounces smoked salmon finely chopped
- ½ cup heavy cream
- 1½ tablespoons cognac
- 1½ teaspoons ginger finely grated on a microplane
- 1 tablespoon parsley chopped
DIRECTIONS:
COOK THE PASTA:
- 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:
- 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).
- 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.
- Add ½ cup heavy cream, 1½ tablespoons cognac, 1½ teaspoons ginger and stir and cook for 1-2 minutes. Add 3½ ounces smoked salmon, stirring just until the fish is warmed through.
- Add the al dente mini farfalle to the sauce and toss to coat.
- Adjust seasonings with additional salt and/or pepper and garnish with 1 tablespoon parsley
RECIPE VIDEO:
NOTES:
- If the dish seems dry, add the reserved cooking water, about ¼ cup at a time, until you like the consistency.
- This recipe serves two as a main course or four as an appetizer or side dish.
- The recipe can be doubled for a larger crowd.
NUTRITION:
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This will be the perfect dinner after a day of skiing!! Easy to transport ingredients and so simple and fast to put together! This and a salad will be perfect for everyone, even the vegetarians (pescatarians). Thanks Lisa!!
Many thanks to Rosemarie for this smoked salmon pasta!! Love it!