|12 ounces||Penne pasta|
|2 tablespoons||Olive oil|
|1||Whole shallot -- thinly|
|4||Whole Roma tomatoes --|
|Seeded and chopped|
|⅔ cup||Whipping cream|
|1 pinch||Ground nutmeg|
|2 tablespoons||Fresh dill -- chopped|
|½ teaspoon||Dried dill weed|
|6 ounces||Smoked salmon -- cut into|
|1||Sprig fresh dill|
Cook pasta and drain well.
Heaqt oil in a wide frying pan over medium-low heat. Add shallot and cook, stirring often, until soft but not brown (about 3 minutes).
Stir in chopped tomatoes, cover and simmer for 5 minutes. Add cream, nutmeg, choped dill and vodka. Increase heat to high and bring to a full boil. Boil for 1 minute.
Add pasta to sauce and mix lightly using 2 spoons, until pasta is well coated. Remove from heat, add salmon and mix lightly.
Season to taste with white pepper and garnish with dill springs.
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