Penne alla vodka with salmon recipes - Main course
Author: Jeremy Doering
(Pennette al salmone affumicato e vodka)It translates as pennette pasta with smoked salmon and vodka. Note: I deliberately don’t list the salt among the ingredients because the smoked salmon is already salty and the pasta is boiled in salty water.
Penne pasta with salmon and vodka recipe
(Pennette al salmone affumicato e vodka)It translates as pennette pasta with smoked salmon and vodka. It’s and old Italian classic, very popular as a quick fix when you have friends around unexpectedly and you want to feed them. It’s a very simple dish, packed with flavour (if you like smoked salmon of course) and very easy to make. There are a few versions of the recipe; some people like to add some halved cherry tomatoes into the sauce, at the very end, and others like to garnish the dish with different herbs. I personally like the minimalist version of the recipe, without tomatoes, and the only herb I use is parsley. A little word of advice; this is a dish to be served quickly, when it is still piping hot, because the sauce has the tendency to dry quickly because of the cream.Note: I deliberately don’t list the salt among the ingredients because the smoked salmon is already salty and the pasta is boiled in salty water.
Provided by: Federico
Total time: 20 minutes
Cook time: 15 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 9
Provided by: Federico
Total time: 20 minutes
Cook time: 15 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 9
Ingredients:
- 400 grams (14 oz) Smooth pennette pasta (smooth quill pasta)
- 40 grams (1 1/2 oz) Butter
- Half onion (pureed)
- 1 tbs Tomato purée
- 120 grams (4 oz) Smoked salmon trimmings
- 100 ml (4 fl oz) Vodka
- 250 ml (1/2 pint) Single cream
- A bunch of flat leaf parsley (finely chopped)
- Freshly ground black pepper (optional)
Nutrition:
- Calories: 650 kcal
- Serving Size: 1 serving
- Roughly chop the onion and put it in the food processor.
- Process the onion, to make it like a purée.
- Finely chop the parsley.
- In a sauce pan, melt all the butter and then add the pureed onion.
- Sweat the onion off for a few minutes on gentle heat (3-4 minutes will be enough).
- Add the tomato purée.
- Stir for a few seconds to evenly mix the tomato purée with the onion.
- Add the salmon trimming to the pan and raise the heat from gentle to medium.
- Break the salmon trimmings down with the wooden spoon and cook the salmon for a couple of minutes (keep stirring).
- Add the vodka to the pan.
- Give it a quick stir. Now you have two options. You can either keep stirring until the vodka vapours have vanished (2-3 minutes) or you can flambé.
- If you chose to flambé, this is at your own peril! If it is the first time, check the internet first, watch some videos in youtube and be cautious. I ignited the alcohol with a chef torch and the flames suddenly appeared all over the pan. When the flames die down, continue with the recipe directions.
- Reverse to low heat and add some ground pepper if you like.
- Then, add the all the cream.
- Simmer for a few minutes to reduce the sauce. This stage will take roughly 10 minutes, giving you the time to boil the pasta. If the pasta is not ready and you notice that the sauce is reducing/drying too much, you can add half a ladle of the water you are using to boil the pasta, to loosen the sauce a bit, and continue simmering until the pasta is ready.Alternatively, you can remove the sauce from the heat and cover with a lid. When the pasta is ready, loosen the sauce with half a ladle of the water you used to boil the pasta and then coat the pasta with the sauce.
- Here, I am throwing the pennette pasta into the boiling water. Remember to cook the pasta al dente (firm to the bite).
- The pasta is ready, the sauce is reduced to the right consistency.
- Quickly add half of the parsley to the sauce.
- Stir for few seconds.
- Finally, quickly drain the pasta (leaving the pasta slightly wet) and add the drained pasta into the sauce pan. Stir to make sure that all the pasta is coated with the sauce. When serving the pasta, you can garnish with a bit of extra parsley.
Tags:
Penne alla Vodka with Salmon
Make dinner extra special with these
penne alla vodka
with
salmon
. Fresh chunks of
salmon
are shallow-fried and then smothered in a creamy sauce with a dash
Salmon Penne alla Vodka
This salmon penne with tomato vodka sauce is a delicious way to dress up a classic pasta dish with one of our favorite fish. It's decadent, but comes together in less than 30 minutes, start to finish.
Provided by: Meredith
Total time: 28 minutes
Cook time: 20 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 13
Provided by: Meredith
Total time: 28 minutes
Cook time: 20 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 13
Ingredients:
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- ½ cup finely diced onion (about ½ onion)
- 2 cloves garlic (smashed and peeled)
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper flakes
- 1 (28-ounce) can of tomatoes, (crushed)
- ⅓ cup vodka
- 1 pound penne pasta
- ½ cup heavy cream
- 2 (5-ounce) fillets of salmon, (cut into 1-inch cubes)
- 2 ounces goat cheese (optional)
- 1 tablespoon fresh dill or fresh basil (chopped (optional))
Nutrition:
- Calories: 863 kcal
- Carbohydrate: 102 g
- Protein: 36 g
- Fat: 30 g
- Saturated Fat: 14 g
- Cholesterol: 101 mg
- Sodium: 658 mg
- Fiber: 8 g
- Sugar: 13 g
- Serving Size: 1 serving
- Bring a large stockpot of salted water to a boil.
- Pre-heat a large skillet or sauté pan over medium-high heat. Add the oil and butter and sauté the onion and for a couple of minutes, until they start to soften. Add the garlic and sauté for another minute. Season with salt and crushed red pepper flakes.
- Add the crushed tomatoes and vodka and simmer for about 10 minutes.
- Add the pasta to the pot of boiling water and cook the pasta according to package directions.
- Add the heavy cream and simmer for another 2 minutes.
- Add the salmon and simmer for 4 to 5 minutes, until the salmon is opaque and cooked through and the sauce has thickened a little.
- Drain the pasta, reserving ½ cup of pasta water ahead of time and toss the pasta directly into the pan with the sauce. Mix the pasta and sauce together gently, adding reserved pasta water if, and as needed. Sprinkle in the goat cheese (if using) and swirl lightly. Season to taste with salt.
- Serve pasta with fresh dill sprinkled on top.
Penne alla Vodka with Salmon
Make dinner extra special with these penne alla vodka with salmon. Fresh chunks of salmon are shallow-fried and then smothered in a creamy sauce with a dash of vodka in it for a subtle, yet unmistakable flavour.
Provided by: Alice | Skinny Spatula
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 12
Provided by: Alice | Skinny Spatula
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 12
Ingredients:
- 250 g (8.8 oz) penne
- 2 tablespoon olive oil
- 300 g (10.5 oz) salmon, cubed
- 30 g (1 ounce) butter
- 1 shallot, finely diced
- 4 garlic cloves, minced
- 1/4 teaspoon chilli flakes
- 40 ml (3 tbsp)vodka
- 200 ml (1 cup) double cream
- 30 g (1 ounce) grated Parmesan
- 1 tablespoon fresh dill, chopped
- Freshly ground black pepper
Nutrition:
- Calories: 574 calories
- Carbohydrate: 24 grams carbohydrates
- Cholesterol: 120 milligrams cholesterol
- Fat: 41 grams fat
- Fiber: 2 grams fiber
- Protein: 22 grams protein
- Saturated Fat: 18 grams saturated fat
- Serving Size: 1 serving
- Sodium: 112 milligrams sodium
- Sugar: 3 grams sugar
- Trans Fat: 1 grams trans fat
- Unsaturated Fat: 20 grams unsaturated fat
- Boil the pasta in salted water 2 minutes less than recommended on the package. Reserve 1-2 cups of pasta water before draining.
- Meanwhile, heat the olive oil in a pan and fry the salmon over medium heat for 5-6 minutes or until it's done to your liking. Remove the salmon from the pan and set it aside.
- In the same pan, melt the butter and fry the shallot for 1-2 minutes until it softens. Add the garlic and chilli flakes and cook for another minute. Transfer the salmon back to the pan.
- Add the vodka and cook for 1-2 minutes until the alcohol evaporates. Next, stir in the double cream and cook for another minute.
- Transfer the pasta to the pan and toss it well until it's well-covered in the sauce. If the sauce looks too thick, add some pasta water.
- Stir in the grated Parmesan and dill, and season with salt and freshly ground black pepper.
Penne alla vodka with salmon
Salmon penne alla vodka is a creamy pasta dish where the salmon is king. This modern take on a recipe from the '80s features no tomato but adds zucchini for both colour and flavour.
Provided by: Eva | Electric Blue Food
Total time: 25 minutes
Cook time: 10 minutes
Prep time: 15 minutes
Yields: 3 servings
Cuisine: American,Italian
Number of ingredients: 8
Provided by: Eva | Electric Blue Food
Total time: 25 minutes
Cook time: 10 minutes
Prep time: 15 minutes
Yields: 3 servings
Cuisine: American,Italian
Number of ingredients: 8
Ingredients:
- 300 g penne pasta
- 400 g smoked salmon (or fresh salmon)
- 1/2 zucchini
- 1 shallot (small)
- 300 ml cream
- 3 tbsp vodka
- 2 tbsp olive oil
- salt & pepper (to taste)
Nutrition:
- Calories: 1001 kcal
- Carbohydrate: 80 g
- Protein: 40 g
- Fat: 54 g
- Saturated Fat: 26 g
- Cholesterol: 168 mg
- Sodium: 1093 mg
- Fiber: 4 g
- Sugar: 4 g
- Serving Size: 1 serving
- Warm half of the olive oil in a skillet, thinly slice the zucchini and add it to the pan. Sauté on medium-high heat 3-4 minutes, until soft. Remove the zucchini from the pan and add the rest of the oil.
- Mince the shallot and add it to the oil. Sauté 2-3 min until soft. Cut the salmon into strips and add it to the pan. Sauté on medium heat stirring from time to time.
- As the salmon is cooking, bring a pot of water to a boil, add salt and add penne. Cook according to package instructions - it should be around 10 minutes.
- When the fish looks cooked through and starts to flake, pour in the cream. Simmer the sauce until the cream reduces and thickens, 4-5 minutes.
- Drain the pasta and add it to the skillet. Toss to coat in the sauce. Top with zucchini and freshly cracked black pepper.
