Ready for a tasty new twist on a classic? This recipe combines salmon, tomato sauce, butter, and cream, a heavenly combination. Orange zest stirred in at the end adds a bright and unexpected flavor boost. And if that’s not enough, the dish comes together quickly for a speedy weeknight meal.
1 pound penne
2 tablespoons olive oil
½ cup finely chopped shallot
2 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
¼ cup vodka
¼ teaspoon crushed red pepper flakes, more to taste
1 pound salmon, pin bones removed, skinned, and cut into 1-inch pieces Available in Our Seafood Subscription Box
¼ cup heavy cream
1 tablespoon unsalted butter
1 teaspoon finely grated fresh orange zest
Coarsely chopped fresh dill, optional
Coarsely grated Ricotta Salata, optional
COOK THE PASTA
In a large pot of well-salted water, cook the pasta to al dente according to package directions. Drain, return to the pot, and set aside.
MAKE THE SAUCE
Meanwhile, heat the oil in a large skillet over medium-high heat until shimmering. Add the shallot and cook, stirring occasionally, until translucent, about 1 minute. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
Raise the heat to high, add the tomatoes, vodka, and red pepper flakes and bring to a boil, stirring frequently. Lower the heat to medium, add the salmon and ½ teaspoon salt, and continue to cook, stirring occasionally, until the salmon is opaque and cooked through, about 4 minutes.
Reduce the heat to low, add the cream, and cook, stirring occasionally, until warmed through, about 1 minute more. Off the heat, stir in the butter and orange zest and season to taste with salt.
Add the sauce to the pasta and gently toss. Spoon the pasta into bowls, garnish with the dill and ricotta salata, and serve right away.
LEVEL IT UP
Stir in a little silky crème fraîche for a slight tangy flavor. Fold 5 ounces of baby spinach into the pasta before adding the sauce for an all-in-one dinner.
CHANGE IT UP
This recipe works especially well for 2 people if the ingredients are halved. Likewise, it doubles nicely for a larger party of 8.
LIGHTEN IT UP
Skip the cream and butter altogether and drizzle with heart-healthy extra virgin olive oil.
PAIR IT UP
Sangiovese, a light-bodied red wine from Italy, is a perfect match for the orange notes in this creamy tomato sauce.