The original recipe calls for using penne pasta, but we substituted campanelle, as you can see in the photo. We also added raw spinach with the shallot. Artichoke hearts would be another good addition, and the salmon can be replaced by shrimp or sausage. The prep time mostly went into preparing the herbs; the rest of this dish is quick and easy.
PREP TIME
20
minutes
TOTAL TIME
35
minutes
SERVINGS
4
servings
12
ounces penne pasta
1
shallot
1
15 oz can pureed or crushed tomatoes
1/2
cup vodka
2/3
cup chicken broth
2
uncooked salmon fillets, chopped
chopped fresh dill - to taste, a good handful
fresh thyme - to taste, a good handful
2/3
cup heavy cream
salt and pepper to taste (don't be bashful)
Boil pasta in salted water until al dente. While pasta is cooking, make the sauce. Saute shallot in olive oil in skillet. Add tomatoes (and spinach/kale if desired) and vodka and cook for 2 minutes. Add chicken broth and herbs. Add salmon and gently cook for five minutes. Stir in cream. Add cooked pasta to skillet and coat with sauce. Taste for seasonings, adding salt and pepper as desired. Serve with grated Parmesan and crusty bread.
