20-Minute Pasta

  • 1/4 pound of fresh linguini or fettuccine
  • 1 tablespoon olive oil
  • 1/4 pound of very thinly sliced smoked salmon, julienned in half inch strips
  • 1/2 cup chopped yellow onions
  • 1/2 teaspoon salt
  • Pinch crushed red pepper flakes
  • 2 teaspoons minced garlic
  • 1/2 cup crushed tomatoes
  • 3 tablespoons vodka
  • 2 tablespoons heavy cream
  • 1 to 2 tablespoons chiffonade of fresh basil leaves
  • Freshly grated Parmigiano-Reggiano, for garnish
  • Sprig fresh basil, for garnish

Bring a medium saucepan of salted water to a boil. Add the pasta and cook until just al dente, fresh pasta needs only a couple of minutes. Drain in a colander and return to the saucepan.

Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the onions, salt, and red pepper flakes and cook, stirring, until the onions are soft and golden, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and cook, stirring, until thick, about 2 minutes. Add the vodka and cook until the sauce reduced by half, 3 to 4 minutes. Stir in the cream and cook until the sauce thickens, about 2 minutes. Stir in the basil and remove from the heat.

Toss the sauce with the pasta and smoked salmon to coat evenly and transfer to a pasta bowl for serving. Top with cheese and sprig of basil and serve immediately with a bowl of grated Parmigiano-Reggiano.

  • Yields: 2 servings
  • Preparation Time: 20 minutes
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