Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 12 ounces | Penne pasta |
| 2 tablespoons | Olive oil |
| 1 \N | Whole shallot -- thinly |
| \N \N | Sliced |
| 4 \N | Whole Roma tomatoes -- |
| \N \N | Seeded and chopped |
| ⅔ cup | Whipping cream |
| 1 pinch | Ground nutmeg |
| 2 tablespoons | Fresh dill -- chopped |
| \N \N | ***OR*** |
| ½ teaspoon | Dried dill weed |
| ⅓ cup | Vodka |
| 6 ounces | Smoked salmon -- cut into |
| \N \N | Strips |
| \N \N | White pepper |
| 1 \N | 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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