Pennette, Panna e Salmone - Creamy Salmon Pasta

Quick, easy, simple and of course delicious - this Pennette, Panna e Salmone is an Italian classic and a success every single time! By using only a few ingredients, this recipe is the perfect way to make your mid-week meals a little bit more exciting. I didn't add any chilli here but a pinch of fresh chilli or chilli flakes also works very well. If you want to avoid the dairy, this is still great using passata as a substitute for the cream. 

Serves: 2 - 3
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Ingredients

• 300g mezze penne
• 150ml single cream
• 150g smoked salmon
• 100ml white wine
• 1 small shallot
• 3 tsp of capers
• 20g fresh parsley
• 1 heaped tsp tomato paste
• Black pepper
• Fine sea salt
• Extra virgin olive oil

Method

1. Finely chop the shallot and the parsley. 
2. Place a frying pan on a medium heat and add a tablespoon of olive oil. Stir in the chopped shallots and the capers.
3. After cooking the capers and shallot for about two minutes, stir in a generous teaspoon of tomato paste and cook this for 30 seconds.
4. Break the smoked salmon up into small pieces and add it inside the pan, then pour in the wine to deglaze straight after. 
5. Lower the heat and go in with the cream. Add a generous amount of black pepper and a pinch of salt.
6. Cook your pasta according to the packet instructions and once it's cooked add it straight into the sauce, followed by a ladle of the pasta water to loosen the sauce if is too thick or dry.
7. Add a pinch of parsley and give it a good stir.
8. Serve up and enjoy.

Watch the recipe video

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