My Aunt RoseMarie's recipe, this creamy pasta dish is about subtlety and indulgence at the same time. The cognac tomato cream sauce naps the al dente pasta and the smoked salmon. Frozen petite peas add a pop of color. This dish reminds me of Spring.
Bring a small pot of water to a boil. Cut a shallow "X" on the bottom of each tomato and add to the boiling water. Cook for 30 seconds to a minute, just until the skins start to loosen.
Use a slotted spoon or spider to remove the tomatoes from the water and let rest until cool enough to handle. Use a paring knife to remove the skins from the tomatoes. Cut the tomatoes in half crosswise and remove the seeds. Finely chop the tomatoes.
Do your mise en place BEFORE making the cream sauce. Grate the ginger, chop the salmon, thaw the peas and have everything in place, ready to go.
COOK THE PASTA:
Cook the pasta to al dente according to the package directions. When pasta is ready, drain, but don't rinse. While the pasta is cooking, make the Tomato Cream Sauce.
MAKE THE TOMATO CREAM SAUCE:
In a saucepan over medium low heat melt the butter with the olive oil. Stir in the onions and 1/4 teaspoon kosher salt and cook for 3 minutes or until the onions are transclucent (do not brown).
Increase the heat to medium and stir in the chopped tomatoes and the remainder of the salt. Cook for an additional 3-5 minutes until some of the liquid has simmered off and the sauce is thick.
Stir in the salmon until just heated through, then add the heavy cream, cognac, peas, ginger and parsley. Cook for an additional 1-2 minutes to heat the ingredients through.
ASSEMBLE THE DISH:
Add the cooked pasta to the sauce and toss to coat.
Adjust seasonings with additional salt and/or pepper as needed. Finish with additional chopped parsley if desired.
Notes
Serves 2 as a main course or 4 as an appetizer. Recipe can be doubled.