By Rachel
A family recipe from Italy
When I was 3 years old, my family and I moved overseas to Pescara, Italy due to my dad’s temporary work assignment. Coincidentally, my aunt had previously moved to Italy after meeting her Italian husband, my uncle. When we were in Italy, my aunt, uncle, and uncle’s parents lived a 6 hour drive from us. Nonna and Nonno (Italian for grandma and grandpa) would teach us how to cook Italian dishes like homemade pasta, gnocchi, and more! This salmon cream pasta dish was one of the recipes my dad learned from them and brought back to the states. Although we don’t consistently make our own fresh pasta like Nonna had taught us, this sauce makes even dry pasta outstanding.
This dish features a sauce that is velvety smooth, salty, savory, and draped over penne noodles. My sister and I would constantly beg my dad to make this dish growing up. It was a weeknight staple ever since and after getting the recipe from my dad, it’s clear why we love it- it’s full of all the yummy ingredients: butter, cream, smoked salmon, and olive oil. This recipe built upon- feel free to add in peas, onions, or dill. Nonna would sometimes use fresh salmon in place of smoked salmon too. But the premise of how to thicken the sauce with flour is the same no matter what the variation.
More on Smoked Salmon
My dad and I are the biggest smoked salmon eaters in our household and it was a happy coincidence that Marc enjoys smoked salmon just as much, if not more than us. Marc has introduced me to the difference in smoked salmon quality between the kind bought at Costco (no shade, Costco, but your smoked salmon is too oily) and smoked salmon found at Jewish delis and restaurants, such as Max and Benny’s in the Northbrook Chicago suburb. The freshness of the smoked salmon adds enhanced flavor and texture. The difference is most prominent in times when you are not cooking the smoked salmon, like in lox on bagels or in sushi rolls. Since we are sautéing the smoked salmon in this pasta dish, it is recommended to use higher quality smoked salmon, but not as urgent of a priority.Recipe Card
Salmon and Cream Sauce Pasta
2
servings5
minutes20
minutesAn easy weeknight meal featuring sautéed smoked salmon in a creamy sauce draped over penne pasta.
Ingredients
9 oz penne pasta
5 oz smoked salmon, cut into bite sized pieces
1 tbsp extra virgin olive oil
1/2 cup heavy cream
1 tbsp unsalted butter
1 tbsp flour
1/2 tsp black pepper
1/2 cup frozen peas
1/2 tsp onion powder
Directions
In a medium sized sauce pan, bring salted water up to a boil and cook the penne according to the package directions. Drain and set aside.
Meanwhile, heat a large skillet over medium heat. Once hot, add in the olive oil and butter. After the butter has melted and the oil and butter start to bubble, add the smoked salmon. Mix in the onion powder and black pepper with the salmon. Cook for 5-6 minutes or until the salmon has started to crisp up and turn opaque. Remove the salmon from the pan.
Reduce the heat to medium low and mix in the 1/4 cup heavy cream and flour. Mix frequently until the sauce is homogenous in color. Add in additional cream if the sauce becomes too thick (at most 1/4 cup additional cream). If the sauce is still too thick, add in more water until the sauce is glossy, but not heavily viscous. Once the desired thickness has been achieved, return the salmon back to the pan. Mix in the green peas and simmer until peas are warmed through.
Serve immediately spooning the salmon sauce mixture over penne
