I knew I was going to do a cream sauce, but wasn't really sure where else I was going to go with it. In the end, I just ended up using peppers and tomatoes that were ripe in the garden to make a pink, creamy sauce. The sauce was quite mild which really let the flavor of the smoked salmon be the star of the show. We couldn't get enough of this, it was one of those pasta dishes where you want bread to wipe up every last bit of the sauce.
Smoked Salmon Pasta
(I made the sauce ahead of time except for the cream and salmon. When we were ready to eat I finished it by adding the cream and salmon and heating through.)
6 oz linguine
1 T olive oil
1 small white onion, chopped
1 clove garlic, minced
1 small sweet red pepper, seeded and finely chopped
1 1/2 T all-purpose flour
2 c chicken stock
1 tomato, peeled, seeded and chopped
2 T tomato paste
1 t dried parsley
1/4 c cream or half and half
1 1/2 c chopped smoked salmon
freshly ground pepper
Cook the pasta according to directions. Drain when done.
In a large skillet heat the olive oil over medium-high heat. Add the onion, garlic and red pepper. Cook until the pepper is softened. Sprinkle with the flour. Cook while stirring for one minute. Slowly stir in the chicken stock. Add the tomato, tomato paste and parsley. Bring to a boil. Turn down the heat and let simmer until thickened. Stir in the cream and salmon. Season with salt and a generous amount of pepper. Mix in with the drained pasta.
Makes 3 servings.
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