Penne with Cream and Smoked Salmon – a modern way of serving pasta with only three essential ingredients.
Today I was in the mood to watch TV, haven’t watched TV in a while, I’ve been so busy. So while surfing through the channels I came across the new Dallas show. Now I don’t know if you’re like me and used to watch this show, but I’ve been waiting for this show to start and have not had a chance to watch it at all. Lucky me, on Bravo they had reruns of all 4 or 5 episodes they have so far. All I remember is that my mom was crazy about this show, Dallas and Dynasty, she had to watch it. Even now she’s watching the new one. Now I can’t remember much because I was young when the original series was on, but all I remember is the cliffhanger who shot J.R.?
Just now we just finished watching the movie Signs and every time I see it, it scares the crap out of me. Excuse my French, but it’s so true. It’s not like I don’t know what happens, I have the movie basically memorized, I’ve seen it a dozen times or so. Same thing happens when I watch Sixth Sense. Great movies. They’re right up there with my favorites of all time.
Since I don’t want to have bad dreams and dream about aliens tonight, I thought I’d stay a bit late tonight and post this recipe. These movies don’t bother my husband at all, he dreams about Armageddons all the time and how he’s the hero and saves the world. It must be good to be a man. 🙂
Anyway I love this cookbook Best Ever Three & Four Ingredient Cookbook, it has so many easy recipes with only 3 or 4 ingredients. This penne dish is amazing, it’s creamy and if you love smoked salmon this dish is for you. This is a modern way of serving pasta in many Italian restaurants. It’s delicious and you can easily make this in under half an hour.
- 350 g / 12 oz / 3 cups dried penne
- 115 g / 4 oz / thinly sliced smoked salmon
- 2-3 fresh thyme sprigs
- 2/3 cup cream
- 2 tbsp butter
- salt and pepper to taste
Cook the pasta in a saucepan with salted boiling water according to the instructions on the package.
Meanwhile, slice the smoked salmon or chop it up into thin strips. Strip the leaves from the thyme sprigs.
Melt the butter in a large saucepan. Stir in the cream with about a quarter of the salmon and thyme leaves, then season with pepper. Heat gently for 3 to 4 minutes, stirring all the time. Do not allow to boil. Taste the sauce for seasoning.
Drain the pasta and toss it in the cream and salmon sauce. Divide among four warmed bowls and top with the remaining salmon and thyme leaves.