Penne With Smoked Salmon
|Dry pasta||12 Ounce (Small Tube Shaped, Such As Penne, Mostaccioli, Or Ziti)|
|Olive oil||2 Tablespoon|
|Shallot||1 Small, thinly sliced|
|Pear roma tomato||6 Ounce, peeled, seeded, and chopped (4 Small Sized)|
|Whipping cream||2⁄3 Cup (10.67 tbs)|
|Ground nutmeg||1 Pinch|
|Chopped fresh dill/1/2 teaspoon dry dill weed||2 Tablespoon|
|Vodka||1⁄3 Cup (5.33 tbs)|
|Sliced smoked salmon/Sliced smoked lox||6 Ounce, cut into bite-size strips|
|Ground white pepper||To Taste|
|Fresh dill sprigs||1|
In a 6- to 8-quart pan, cook pasta in 4 quarts boiling water just until tender to bite (10 to 12 minutes); or cook according to package directions.
While pasta is cooking, heat 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, chopped 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 sprigs.