Penne Rigate with Salmon and Vodka

For the Penne Rigate with Salmon and Vodka, quarter the tomatoes, remove the seeds and pat dry with kitchen roll. Finely dice the shallots. Coarsely crush pink pepper berries in a mortar. Cut salmon into very thin slices.

Melt butter in a saucepan and sauté shallots in it for 2 minutes until translucent. Add vodka and bring to a boil. Add whipping cream and cook at low temperature for 2-3 minutes until creamy, seasoning with salt and pepper.

Cook penne in enough boiling salted water according to package instructions until al dente, then drain in a colander, reserving 100 ml of pasta water. Mix penne and pasta water in the saucepan with the top sauce. Add tomatoes and 2/3 of the mascarpone and stir through, perhaps seasoning lightly with salt and seasoning with pink pepper berries.

Place pasta in preheated deep plates and arrange salmon, chives and remaining mascarpone on each unit. Serve the penne rigate with salmon and vodka immediately.

Preparation Tip:

The penne rigate with salmon and vodka is a delicious high-proof dish. If you want a little variety in the seasoning, refine the dish with a little anise. Goes perfectly with the creamy salmon sauce.

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