Here’s a good use for that marinara sauce in an unusual but tasty dish. Adding cream and Parmesan thicken the sauce to help it stick to the penne. The creaminess also nicely complements the salmon. I used canned (gasp!) salmon because I was lazy, but I’m sure it would be better with fresh roasted salmon.
It might not look like the most attractive dish in the world, but it was eaten pretty quickly.
Why add the vodka? It comes down to the solubility of different compounds in foods. Solubility just means that one thing is able to dissolve into another. Just because something dissolves in water doesn’t mean that it will dissolve in everything else (try adding salt to oil and stir as much as you want, it won’t dissolve like it does in water). This is not just true for solids, but liquids too; fats and oils will dissolve in alcohol, but not in water (think about what happens when you add olive oil to water). In short, both water and fats are soluble in alcohol so it helps spread more flavors more evenly throughout the dish. Wine can be used, but a neutral spirit, vodka, was chosen to avoid the additional flavors found in wine.
Penne with salmon vodka cream sauce.
Ingredients
For more salmon, feel free to use two cans.
1/2 lb penne (or other small-med pasta like gemelli, fusilli, or farfalle)
2 cups marinara sauce (homemade if you have it, storebought is OK)
1/2 cup vodka
1/3 cup Parmesan, grated or shredded
1 3 cup heavy cream
1 (6oz.) can boneless skinless salmon, drained
Directions
- Bring the tomato sauce just to a simmer over medium to med-high heat in a large skillet. Add the vodka and stir until it is absorbed. Let simmer, stirring occasionally, for about 10 minutes or until the sauce has thickened slightly.
- Bring a large pot of salted water to a boil. Add the penne and cook until al dente, about 8 minutes (check the pasta packet). It should still be firm, but cooked through. Drain.
- About 6-7 minutes into the cooking time of the pasta, add the cream to the sauce and stir to combine. Then sprinkle evenly with parmesan and stir until it is melted and well incorporated. Add the drained salmon, trying not to break it into too many tiny peices.
- Combine the drained pasta with the sauce and toss to coat.
1 comment
This looks absolutely ghastly. Why would you post a blog about some trashy canned salmon mish mash? You’re sure it would test better with fresh roasted salmon, huh? well you wouldn’t know what tasted delicious if it climbed into your mouth and forced its way down your throat.