Farfalle with Vodka Sauce Smoked Salmon and Dill

Servings:

6 to 8

Quantity

Ingredients

1 tablespoon

Unsalted butter

1 tablespoon

Olive oil

1 tablespoon

Garlic, finely chopped

1/4 cup

Shallots, finely chopped

8 ounces

Norwegian Smoked Salmon, fillet

1 tablespoon

Vodka

2, 24.28 oz jars

Carmelina ‘e…San Marzano® Italian Tomato Puree (Passata)

1 cup

Heavy Cream

1/2 cup

Fresh peas

To taste

Kosher salt

To taste

Black pepper

1/2 tablespoon

Fresh dill

1 pound (dry)

Farfalle pasta, cooked al dente

In a large pan, melt butter and olive oil over low heat. Add garlic and shallots, and sauté for a minute. Add smoked salmon, stir to combine. Heat the salmon for about 5 to 7 minutes over medium heat, using spoon or spatula to flake apart fillet. Deglaze pan with vodka. Once liquid has evaporated, add Carmelina ‘e…San Marzano® Italian Tomato Puree (Passata), heavy cream and fresh peas. Stir the sauce frequently with a wooden spoon to prevent anything sticking to the bottom of the pan. Bring the sauce to a boil, and then reduce to a simmer for 20 minutes. Season to taste with salt and pepper. Remove from heat and stir in fresh dill. Toss the sauce with Farfalle pasta. Mangia bene!

* Recipe created by Chef Giacomo Pagano on Behalf of Mangia, Inc.