Penne With Smoked Salmon & Cream Cheese Sauce
This is my family’s all-time favourite dinner party pasta dish. Our friends request it all the time. I’m happy to oblige because it tastes great, and the sauce makes itself! It’s easy. Steaming wet, just-cooked pasta and melting cream cheese form an incredibly smooth luxurious sauce. The smoked salmon adds flavour extravagance that’s balanced by the familiar flavours of capers, dill, lemon, onion and mustard. A five-star dish for sharing!
INGREDIENTS
- 1 x 1 pound box penne pasta
- 1 cup cream cheese, softened
- 1 bunch fresh dill, chopped
- 4 green onions, thinly sliced
- 1 lemon, zest and juice
- 1 tbsp Dijon mustard
- ¼ cup capers
- 8 oz smoked salmon, or more, cut into ribbons
- a sprinkle or two sea salt and freshly ground pepper
DIRECTIONS
- Cook penne in lots of boiling salted water in a large stock pot until al dentecooked through and tender but still retaining some texture and chew.
- Scoop out some of the starchy cooking water and reserve. Drain the pasta but not quite all the way. Leave it a bit wet. Put the pasta back into the pot along with a splash or two of the reserved water.
- While the pasta is still steaming hot, immediately add the rest of the ingredients except the salmon. Stir with a wooden spoon as the cheese melts and forms a creamy sauce.
At the last second briefly stir in the smoked salmon; this way it won't break up as much. Season with salt and pepper and serve immediately.