Ingredients
12 ounces pasta, penne
2 tablespoons olive oil
1 whole shallots sliced
23 cup heavy whipping cream
1 pinch nutmeg ground
2 tablespoons dill weed chopped
13 cup vodka
6 ounces smoked salmon cut into strips
1 x white pepper
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Controlled pour dispenser — drizzle olive oil without glugging
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
Italian pasta organized by shape — which sauce belongs with which pasta
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cook pasta and drain well. heat oil in a wide frying pan over medium-low heat. add shallot and cook, stirring often, until soft but not brown (about 3 minutes). stir in chopped tomatoes, cover and simmer for 5 minutes. add cream, nutmeg, choped dill and vodka. increase heat to high and bring to a full boil. boil for 1 minute. add pasta to sauce and mix lightly using 2 spoons, until pasta is well coated. remove from heat, add salmon and mix lightly. season to taste with white pepper and garnish with dill springs.