Farfalle with Vodka Sauce Smoked Salmon and Dill
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.
Copyright© 2007, Mangia, Inc.