We were on vacation last week in East Hampton. It was delightful! We stayed at my sister and brother-in-law's house, which was perfect for many reasons: the house is decorated in a nautical style, which gets you into a vacation mood; it has a beautiful pool and hot tub; is centrally located and; we were able to cook at home. I love to cook and always miss it on vacation, especially in places where the produce comes fresh off local farms and the fish fresh from the ocean. So this was a real treat. We enjoyed lots of delicious meals. One of Jack's favorite's was whole wheat pasta with my smoked salmon vodka cream sauce. My recipe is below. It is simple. The sauce takes only minutes; you can prepare it while the pasta is cooking.
We bought most of the ingredients at the fish store at Gosman's at the east end of Montauk. They sell a tender smoked salmon fillet, which was perfect in this dish. We eat the pasta with a 2005 Toasted Head Chardonnay. Divine!
Whole Wheat Pasta with Smoked Salmon Vodka Cream Sauce
1/2 pound smoked salmon
1/2 small onion, finely minced
1 1/2 Tablespoons butter
1 1/2 Tablespoons extra virgin olive oil
1 cup passata (this is a tomato sauce sold in some grocery stores; if you can't find it substitute 1 pint tomato puree
1/4 cup vodka
1 pint light cream
3/4 cup chopped dill
1 pound whole wheat pasta (we used Pirro brand, Stozzapreti cut)
Put 8 cups slightly salted water on stove to boil. Saute onion in butter and oil over low heat. After 5 minutes, when onions are translucent, add passata. Simmer for 10 minutes, stirring occasionally. Bring heat up to high, add vodka, stir until alcohol evaporates. Reduce heat to simmer and slowly add cream, stirring as it mixes in. Add salmon and dill. Simmer on low heat for 10 minutes
Cook pasta according to directions on bag.
Combine pasta with sauce.
Serve immediately with freshly grated Parmigiano Reggiano cheese.
Buon Appetito!
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