The smoked salmon penne is a simple yet elegant dish, ideal for a refined lunch or dinner, but also suitable for a quick meal.
This recipe is perfect to serve all year round, especially during the Christmas holidays. With just a few ingredients and in less than half an hour, you will bring to the table a dish that will make your table tasty and elegant.
You can replace the penne with linguine or other long pasta, but know that this sauce also goes well with gnocchi. It’s your choice, it will be a success regardless.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 13 oz penne rigate
- 9 oz smoked salmon
- 1 1/4 cups cooking cream
- 1 shallot (small)
- 2 tbsp extra virgin olive oil
- to taste salt
- to taste black pepper
- to taste dried parsley (or fresh)
Tools
- Pot
- Lid
- Wok
Steps
Cook the penne in a pot with plenty of salted water following the cooking times indicated on the package. Meanwhile, let’s work on the sauce.
Peel and finely slice the shallot. Place it in a wok with a tablespoon of extra virgin olive oil and let it turn golden.
Add the smoked salmon cut into strips and let it flavor for about a minute.
Pour the cream into the wok with the salmon, season with salt and pepper to taste and mix. Cook on low heat for a few minutes until the cream slightly thickens.
Add the penne now cooked directly into the wok with the salmon sauce and mix well to combine. If the sauce is too thick, add a bit of the pasta cooking water to achieve the desired consistency.
Our smoked salmon penne is ready. Before serving, sprinkle the dish with fresh parsley or dried.
Enjoy your meal.
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Storage and tips …
Smoked salmon penne should be enjoyed IMMEDIATELY, right after cooking!
I do not recommend storing this dish.
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