Smoked Salmon Pasta

5 from 3 votes

Try this salmon pasta meal as a quick and easy weeknight dinner. The finely chopped cold-smoked fish practically melts into the creamy sauce, and the secret ingredient adds a zippy kick you'll love.

Course Appetizer, Main Course

Cuisine Italian

Keyword farfalle, pasta, smoked salmon

Dietary Restrictions Pescatarian

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 424.69kcal

Author Lisa Lotts

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

US Customary - Metric

Instructions

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

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