Farfalle Pasta with Creamy Smoked Salmon
A comforting, creamy dish that feels special yet comes together in no time. Smoked salmon and a splash of vodka add a gourmet twist, making this pasta perfect for both family meals and dinner parties.
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Cook the pasta
- Bring a large pot of salted water to a rolling boil.
- Add the farfalle and cook according to the package instructions until al dente (usually around 9–11 minutes).
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Sauté the salmon
- In a large pan over medium heat, melt the butter.
- Once it starts to bubble, add the chopped smoked salmon. Stir gently for about 1 minute, allowing the salmon’s flavour to infuse the butter.
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Deglaze with vodka
- Pour in the vodka and let it simmer for about 30 seconds to 1 minute, allowing the alcohol to evaporate.
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Add the cream
- Reduce the heat to low and stir in the cream. Simmer the sauce gently for about 2–3 minutes, until it slightly thickens.
- Season with salt and pepper to taste. (Remember, smoked salmon can be salty, so adjust accordingly.)
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Combine with pasta
- Once the farfalle is cooked, reserve a small cup of pasta water, then drain.
- Add the drained pasta to the pan with the salmon cream sauce. Stir everything together, adding a splash of the reserved pasta water if needed to loosen the sauce.
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Serve immediately
- Plate the pasta while hot. Top with a sprinkle of freshly ground pepper or chopped herbs (like parsley or dill) for extra colour and aroma.
Tips & Variations
- Onion or shallot: For added depth, sauté a finely chopped onion or shallot in the butter before adding the salmon.
- Zesty twist: Stir in the zest of half a lemon at the end for a refreshing citrus note.
- Herbal finish: A scattering of fresh dill or chives makes an elegant garnish that complements the smoky salmon.
Buon appetito! Enjoy this luxurious yet easy pasta whenever you crave something a little special.
