Pasta with Smoked Salmon Pink Sauce
Perfect for Brunch!
1/2 pound imported Italian pasta (or fresh pasta)
1 tablespoon butter
4 ounces Smoked Salmon
1 cup tomato sauce (previously made or store bought)
handful fresh basil
1/2 cup heavy cream (option for fat free half and half for lighter preparation)
dash cayenne pepper (optional)
freshly grated parmesan cheese at end (optional)
Heat a large pot of water to a rolling boil, salt generously, drop the pasta.
Meanwhile, melt butter in a large saute’ pan over medium/high heat, add the salmon, break into pieces and stir, don’t let get too dried out, add the tomato, and some of the basil, let simmer while stirring as needed. As the pasta cooks, add the cream, pepper, and cayenne, and let thicken, stirring often to help prevent from sticking and to help amalgamate the flavors.
When the pasta is still more al dente than you would eat, drain and add the pasta to the sauce, reserve a cup of the cooking water, add a splash or two as needed to help the sauce expand and not dry out, but don’t let it get too watery. You want to stir the pasta and sauce with the splash of water for a couple minutes, the end result should be velvety, it should coat the pasta generously, and not be at all watery.
Plate and serve immediately with grated parmesan if desired, and garnish of additional fresh basil. Note: a sprinkle of capers on each dish when plating is another nice option. If using salt-packed, be sure to rinse them well first.