Insalata Di Penne Al Salmone Affumicato Smoked Salmon Pasta Recipes

Steps:

• Cook the pasta in lots of boiling, salted water until dente. Drain and set aside.
• In a large skillet, saute garlic in butter over medium heat for 2 minutes, careful not to let the garlic brown or burn. Add vodka and cook a further minute or so for alcohol to evaporate. Add half and half and cream cheese and whisk until the cream cheese has melted into the sauce. Add the pepper and simmer for 2 minutes.
• Add the cooked pasta to the sauce and all of the smoked salmon. Keep tossing and cooking the pasta in the sauce for 1-2 minutes so that the pasta absorbs some of the sauce, but is still coated in a 'runny' and creamy sauce.
• Garnish at table with freshly-grated parmegiano-reggiano cheese and more freshly-cracked black pepper, as desired.

Steps:

• Cook Pasta as directed. Drain.
• Meanwhile, in a large skillet, heat oil. Add mushrooms, shallots, garlic and cayenne. Saute until veggies are tender.
• Add white wine and bring to boil. Add cream and bring to boil. Let simmer for 3minutes.
• Add lemon juice, lemon zest and salmon. Bring to boil and let simmer 1 to 2 minutes.
• Add capers, parsley, salt and pepper. Mix well.
• Pour salmon mixture onto hot drained pasta. Toss to mix. Add Parmsean and toss well. Let set for 2 minutes as pasta will absorb any extra liquid.
• Serve.

Steps:

• Bring a large pot of salted water on to boil. Season it liberally with salt. When it boils, add your choice of pasta. Cook to el dente, until the pasta is cooked through but still pleasantly chewy.
• Scoop out 1 cup or so of the starchy cooking water. Drain the pasta but not quite all the way. Leave it a bit wet. Put the pasta back into the pot along with a splash or two of the reserved water, about 1/2 cup or so in total then immediately add the rest of the ingredients.
• While the pasta is till steaming hot toss well melting the cheese and forming the creamy sauce. Season with salt and pepper. Serve immediately.

Steps:

• Bring a large saucepan of water to boil; add salt.
• Add pasta and cook until all dente.
• Drain and run under cold water to cool.
• Transfer to a large serving bowl.
• Add salmon, oil, parsley, chives and chervil; season generously with pepper and toss to combine.
• Remove yolks from eggs and pass through a fine sieve over pasta.
• Season with salt.
• Serve at room temperature;.

Steps:

• Cook pasta al dente.
• Clean leek and slice thinly.
• Sauté in margarine until wilted (3 mins).
• Drain salmon; remove skin and bones; divide in chunks.
• Add sauce and cheese to leek and heat 3 mins on low heat.
• Mix salmon through sauce and heat 2 mins at low heat.
• Add salt and chilli powder to taste.
• Chop parsley.
• Drain pasta and serve with sauce and parsley.

Steps:

• Cook the pasta according to directions on the package.
• While the pasta is cooking, prepare the sauce:.
• Heat the oil and add the red pepper strips, cook 5-7 min over med-high heat.
• add in the garlic and cook another minute.
• Add the heavy cream and bring to a boil.
• Add in the shredded cheese and stir until well combined.
• Place the pasta into a large bowl, add the peas, the salmon broken into pieces, and the sauce. Combine very well.
• Eat and enjoy!

Steps:

• Fill in a pot with water for the pasta and salt it. Leave it to boil.
• Sauté the onion in the butter (in a pan) until it wilts, then add the salmon and cook a minute or so more, stirring, until it lightens in color.
• Sprinkle in the liquor (vodka will add a crisper note, and brandy a slightly sweeter one), stir until it is evaporated, and stir in the cream.
• Heat through, check seasoning, and it’s ready; sprinkle the parsley over it at the very end, just before you use it to sauce the pasta.
• Add the sauce to the pasta, garnish with some parsley leaves (if possible) and leave it for 5 minutes to thicken. Serve.

Steps:

• Saute shallots and garlic in olive oil in a large skillet until soft.
• Add mushrooms and tomatoes, saute for another 2 mins.
• Add chicken broth and 3/4 of the spinach; gently simmer over low heat while pasta cooks.
• Cook pasta a little less time than according to pkg directions.
• Drain pasta and gently stir it into the sauce.
• Simmer gently until pasta absorbs some of the sauce, and is cooked to your preference.
• Crumble the salmon into chunks and gently stir it into the pasta.
• Add more chicken broth if needed and heat through.
• Serve on a bed of the reserved spinach and sprinkle with freshly ground pepper to taste.