Smoked salmon vodka pasta

Creamy pasta, but make it dangerous!

Penne alla vodka may sound traditionally Italian, but it’s actually a rebellious dish with unclear origins — some say it was born in a Roman kitchen in the '70s to promote a vodka brand, others credit New York chefs in the glam '80s. 

Either way, it became an icon: rich, silky, slightly boozy, and irresistibly bold.
This version takes it further, with smoked salmon tail, mascarpone, and pink peppercorns for that extra edge.

Ingredients (Serves 4):

• 200g Smokin’ Brothers Smoked Salmon, tail
• 280g short pasta
• 250g cherry tomatoes
• 100g shallots
• 50ml vodka 
• 150ml double cream
• 80g mascarpone
• Chives, to taste
• Pink peppercorns, to taste
• Salt, to taste
• Olive oil and optional knob of butter for cooking
  

Process:

1. Bring a large pot of salted water to boil and cook the pasta until al dente.
2. While it cooks, finely chop the shallots and sauté them in a pan with a splash of olive oil (and a knob of butter, if you’re feeling indulgent).
3. Once golden, deglaze with vodka and a splash of lemon juice. Let it reduce slightly.
4. Stir in the cream, mascarpone, and halved cherry tomatoes. Simmer gently until the sauce begins to thicken and the tomatoes soften.
5. Just before draining the pasta, add the cubed smoked salmon to the sauce — warming it through without overcooking.
6. Drain the pasta and toss it into the pan with the sauce. Stir until glossy and well coated.
7. Finish with freshly chopped chives and a generous sprinkle of pink peppercorns for a fragrant finish.

Once you try it this way, there’s no going back.
Get your Smokin’ Brothers smoked salmon here. 

Credits:
Food styling and recipe: Kerstin Hartwig.