The Reginette with Salmon, creamy and tasty, is a delicious first course, perfect for a special occasion and for a fish-based dinner.
The preparation is very simple. First, I started boiling the water for the pasta and, while waiting, I focused on the sauce. I finely chopped the onion and sautéed it in a pan with a drizzle of oil, then added the smoked salmon cut into strips.
I deglazed with white wine, letting it evaporate well, and immediately after I poured in the tomato sauce. I let the sauce cook for a few minutes and then added the cream, stirring until I obtained a beautiful cream.
Meanwhile, I cooked the reginette (here you can find my recipe to make them by hand) and drained them al dente. I tossed the pasta directly in the pan with the sauce, adding some raw salmon and a bit of fresh parsley. A final touch of pink pepper and the dish was ready, very creamy and fragrant, in just over 20 minutes!
A delicious first course, guaranteed success and not too demanding: ideal to impress guests without spending hours in the kitchen, adding a touch of refinement even to a last-minute dinner.
But now, let’s see together how to make the recipe for the Reginette with Salmon. Gather the ingredients and let’s start!
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. If you like, give a Like to the page: it would make me really happy. I’ll be waiting for you.
Gabriella
Other delicious recipes to try:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12.7 oz reginette
- as needed extra virgin olive oil
- 1/2 white onion
- 7 oz smoked salmon (wild)
- 1/2 glass dry white wine
- 4.2 oz tomato sauce
- as needed salt
- as needed pepper
- 7 oz cooking cream
Tools
- 1 Pan
- 1 Chopper
- 1 Vegetable Cutter
Steps
First, cut the smoked salmon into strips (or pieces).
In a large pan, sauté the finely chopped onion (or shallot) with a drizzle of extra virgin olive oil. Be careful not to burn it; it should become transparent.
Add the salmon and let it brown for a minute (set aside some raw pieces to add to the finished dish). Deglaze with white wine and let the alcohol evaporate completely.
Pour in the tomato sauce, season with salt (sparingly, as the salmon is already salty) and pepper. Let it cook on low heat for about 5-7 minutes. Add the cream and stir well until the sauce becomes a nice homogeneous pink color. Cook for another 2 minutes, until it slightly thickens.
Meanwhile, cook the reginette in plenty of salted water. Drain them al dente (reserving a ladle of the cooking water). Toss the pasta in the pan with the sauce, adding the remaining salmon (the raw part will give a different texture) and the chopped parsley. If needed, use the cooking water to make everything more fluid.
Here are the Reginette with Salmon ready. Enjoy your meal!
Until the next recipe
Creamy and tasty
Storage
You can store the Reginette with salmon in the refrigerator for up to 24 hours, in an airtight container.
To reheat: put the pasta in a non-stick pan with a tablespoon of milk or water. Heat on very low heat covering with a lid for 2-3 minutes. The steam will help to melt the cream again making it fluid.
You can also heat it in the microwave. Use a medium power (about 600W) and add a splash of water. Stir halfway through to distribute the heat evenly.
The anti-waste trick
If you already know you won’t eat all the pasta, the secret is to store the sauce and pasta separately.
The salmon sauce (without pasta) keeps well in the fridge for up to 2 days. When consuming it, just cook some fresh pasta and toss it in the sauce thinned with a bit of cooking water: it will seem freshly made!
Tips and Suggestions
– Do not drain the pasta too dry. The secret to restaurant-level creaminess is to toss the reginette in the pan with a ladle of cooking water: the pasta starch will bind the tomato sauce making it velvety.
– Instead of classic black pepper, use pink pepper. It has a more delicate and floral aroma that does not cover the salmon fragrance and visually matches the color of the sauce.
– If you want to add different texture, garnish the finished dish with toasted pistachio crumbs or quickly sautéed pine nuts.
– If you want to stay light without giving up creaminess, replace the cream with plain Greek yogurt or very fresh cow ricotta. In this case, work the ricotta with a tablespoon of pasta water before adding it to the tomato to avoid it becoming grainy.
Lactose-Free Tips
– Use a soy or rice-based cooking cream. They have a neutral flavor that pairs well with tomato. There are now excellent lactose-free spreadable cheeses or creams on the market that keep the same identical taste as the original.
– Replace the cream with a boiled potato mashed and pureed together with the tomato sauce. You will get a thick and full-bodied sauce without using dairy.
The Conscious Choice: Wild Alaskan Salmon
For this recipe, I chose to use exclusively wild salmon (Sockeye), sustainably caught in the pristine waters of the North Pacific.
Why does it make a difference? Unlike farmed varieties, wild salmon grows following the rhythms of nature, feeding on what the sea offers. This results in leaner, firmer meat rich in precious Omega-3s. Its vibrant red color is 100% natural, as is its flavor: authentic, intense, and with a persistence that makes these Reginette a gourmet experience not only good but also respectful of the marine ecosystem.
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