Ingredients
- 2 tablespoons unsalted butter
- 1/2 cup finely chopped yellow onion
- 1/4 cup tomato concasse (tomatoes peeled, seeded, and cut into strips)
- 1/4 cup sliced scallion greens
- 2 teaspoons minced garlic
- 1/2 cup vodka
- 1 cup fish stock
- 2 cups whipping cream
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 8 ounces gemelli
- 1 tablespoon very finely grated Parmesan
- 1/2 pound smoked salmon, sliced thinly and chopped
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chiffonade fresh basil
Directions
In a large skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the tomato, scallion greens, and garlic and cook, stirring, for 30 seconds.
Remove the pan from the heat and add the vodka. Return to the heat and flame. When the flame dies out, add the fish stock. Bring to a boil and reduce by 50 percent in volume. Add the cream, salt, and pepper, and cook until reduced by 50 percent in volume.
Meanwhile, cook the pasta in a pot of boiling salted water until al dente. Drain in a colander.
Add the pasta to the cream sauce and toss to coat. Add the cheese, salmon, and herbs, and remove from the heat. Toss to coat. Serve immediately.
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By raerat_7723050
Palmetto Bay, FL
on January 06, 2013
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Best vodka suce recipie I have tried! I doubled the pasta and had enough for 4 without doubling the sauce or fish. Also used olive oil, chicken broth with a dash of fish sauce, 1cup half and half plus 1 cup sour cream (what I had on hand. I also used some sundried tomatoes and red pepper flakes. Yummy!
By ReebsinSeattle
Seattle, WA
on August 01, 2012
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I thought the dish was great. The only reason I'm giving it less than 5 stars is because I tweaked the recipe a bit, so I think it may have been a little too salty and not spicy enough without my tweaks. I used half and half and olive oil for health, used broiled salmon I made instead of smoked salmon, and then upped the spice a lot with cayenne and red pepper flakes. I think the sauce is a great base to master though because it can be used over a variety of pastas and with all sorts of other meats or vegetables. I'm going to do it again with peas and artichoke hearts. Yay Emeril!
By donnaecochran_5...
winchester, CA
on May 21, 2012
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This is another great Food Network find. So easy to use this site.
Asked for Pasta and salmon and found this perfect recipe.
Had leftover grilled salmon to use and it fit right in to this
savory, FILLING, dish.
Reduced a few things like cream and pasta and still had enough to
feed three or more. Used all chicken broth as others have done and
reduced and reduced. Used wine instead of Vodka but did not miss it. Will make again with shrimp if no leftover salmon.
Read all 28 reviews