Experience the epitome of Italian comfort with our exquisite Pasta alla Salmone. This dish isn’t just a meal; it’s a journey through the flavors of Italy. Each forkful of penne, with its hollow center and ridged texture, becomes a vessel for the creamy, savory sauce and the delicate yet rich smoked salmon. Dive into this beloved classic and discover why our penne al salmone stands out in the world of Italian cuisine.
Can I switch up the pasta shape?
Yes, penne is recommended for its ability to scoop up the luscious sauce, making every bite a perfect harmony of flavors and textures. However, any pasta that acts as a cradle for the creamy sauce is a welcome twist in this Pasta alla Salmone recipe.
What if I use fresh salmon?
Fresh salmon is a fantastic choice for this recipe, especially when repurposing a beautiful cut from last night’s dinner. While the sauce might miss the smokiness of its smoked counterpart, it will still embody the heart of Pasta alla Salmone.
Is parmesan a good idea?
It’s unconventional to add parmesan to seafood pasta in Italy, but culinary rules are meant to be played with! If your taste buds call for it, sprinkle a dash of parmesan to your Penne al Salmone, creating a dish that’s uniquely yours.
Ingredients
- 400g (14 oz) penne pasta
- 200g (7 oz) smoked salmon, sliced into strips.
- 200 g Onion finely chopped.
- 2 cloves garlic, minced.
- 200ml (about 3/4 cup + 2 tbsp) heavy cream
- 50ml (about 3 1/2 tbsp) white wine (optional)
- 10 ml Olive oil
- 10 g Butter
- 10 g chopped wild fennel fronds or dill.
- Salt and freshly ground black pepper.
Method:
- Start with boiling a large pot of salted water and cook the penne to al dente perfection. Reserve a little pasta water post-drain.
- As the penne cooks, warm olive oil and butter in a pan, sautéing onion and garlic to a soft, golden clarity.
- If opted, pour in white wine, letting it reduce to concentrate the flavor.
- Gently simmer heavy cream in the pan, seasoning with salt and pepper.
- Fold in smoked salmon and fennel or dill, heating them just enough to marry the flavors.
- Lace the drained penne with the sauce, adjusting the consistency with pasta water if needed.
Hints and Tips:
Add a zest of lemon for a refreshing twist just before serving.
For those looking to elevate this dish with the perfect wine, a well-chosen bottle can enhance the creamy, smoky flavors of our Pasta alla Salmone. We recommend exploring this comprehensive guide on how to pair wine with seafood, offering insights into selecting the right varietal to complement the delicate balance of flavors in seafood pasta dishes.
Allergens:
FISH, GLUTEN, DAIRY, SULPHITES
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Discover these recipes and more on our blog, where Italian culinary traditions meet the comforts of home cooking.
For those ready to take on this Pasta alla Salmone adventure, download our recipe card and bring the taste of Italy to your table.
Penne al Salmone Complete Recipe
Pasta alla Salmone
Equipment
- 1 Large pot
- 1 Large frying pan or skillet
Ingredients
- 400 g penne pasta
- 200 g smoked salmon, sliced into strips.
- 200 g Onion finely chopped.
- 2 cloves garlic minced.
- 200 ml about 3/4 cup + 2 tbsp heavy cream
- 50 ml about 3 1/2 tbsp white wine (optional)
- 10 ml Olive oil
- 10 g Butter
- 10 g chopped wild fennel fronds or dill.
- Salt and freshly ground black pepper.
Instructions
- Bring a large pot of salted water to a boil. Cook the penne according to the package instructions until al dente. Drain and set aside, reserving some pasta water.
- While the pasta is cooking, heat olive oil and butter in a large pan over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 3-5 minutes.
- If using white wine, pour it into the pan now, allowing it to simmer and reduce by half, about 2 minutes.
- Lower the heat and add the heavy cream, stirring to combine. Let it simmer gently for a few minutes to thicken slightly. Season with salt and pepper to taste.
- Stir in the smoked salmon strips and chopped fennel or dill. Cook for an additional 2-3 minutes, just until the salmon is heated through. Be careful not to let it boil vigorously to avoid curdling the cream.
- Add the drained penne to the sauce, tossing to ensure the pasta is evenly coated. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
- Serve the pasta hot, garnished with extra fennel fronds or dill.
Nutrition
As you savor the last bite of your Pasta alla Salmone, let the journey continue. Our blog is a treasure trove of Italian delights, from the rustic charm of Tuscan stews to the vibrant zest of Sicilian pastas. We invite you to lose yourself in our collection of recipes, each with a story to tell and a taste to remember.
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I loved this recipe and all the ingredients used blend perfectly for the best flavor. Thanks for sharing!
The white wine and dill are perfect together. This is so easy to throw together 😍
This is such a simple dish with flavourful results. The combination of salmon and pasta is so delicious. Perfect for a weeknight dinner that is easy to prepare.
I love this recipe! An easy weeknight go to! And I love that I can use fennel from my garden!
Love the penne with smoked salmon, the sauce was super creamy and delicious. My whole family loved it, going to be on a weekly rotation. Great recipe.
I tried this creamy pasta, my kids loved it. It is perfect for any dinner.