Creamy Smoked Salmon Penne
Chili Oil (Penne con Panna e Salmone)

A luxurious 15-minute pasta dish combining silky penne with rich smoked salmon, finished with a velvety cream sauce and a subtle spicy kick from chili oil.

Ingredients

• 500 g penne pasta
• 200 g smoked salmon
• 250 ml light cream
• 2 cloves garlic
• 1 tbsp olive oil
• 1 bunch fresh parsley
• to taste salt
• 1 tbsp chili oil

Instructions

1. 1Boil the penne pasta

   

   Bring a large pot of water to a rolling boil and add a generous pinch of salt. Pour the dry penne pasta from the metal bowl into the water. Boiling the pasta in salted water is a critical step to ensure the noodles are seasoned from the inside out.

   Tip: Check the pasta packaging for the suggested cooking time and set a timer for one minute less than the al dente recommendation as the pasta will finish cooking in the sauce.
2. 2Prepare the smoked salmon

   

   Remove the smoked salmon from its vacuum-sealed packaging. High-quality smoked salmon provides the core savory and salty flavor profile for this quick pasta dish. Lay the slices out on a clean surface ready for prep.

   Tip: If the salmon feels excessively oily, you can lightly pat the surface with a clean paper towel before slicing.
3. 3Slice the salmon into pieces

   

   Use a sharp knife to cut the smoked salmon slices into small bite sized rectangles or strips. Keeping the pieces uniform ensures they distribute evenly throughout the creamy sauce in every bite of pasta.

   Tip: Chilling the salmon in the fridge for 10 minutes before cutting can make it firmer and easier to slice cleanly.
4. 4Sauté the salmon

   

   Heat a drizzle of olive oil in a pan over medium heat and add the sliced smoked salmon. Sauté the pieces briefly until they just begin to change color and release their rich, smoky aroma. Do not overcook them at this stage.

   Tip: Keep the heat at medium; if the pan is too hot, the salmon can become tough and lose its delicate texture.
5. 5Add aromatics to the pan

   

   Add finely minced garlic to the sautéing salmon pieces. Stir-fry for about 30 seconds until the garlic is fragrant and translucent. The garlic adds a layer of depth that complements the saltiness of the fish and the richness of the cream.

   Tip: If the garlic starts to brown too quickly, turn the heat down to low immediately to prevent it from becoming bitter.
6. 6Pour in the light cream

   

   Add a box of light cream to the pan with the sautéed salmon and garlic. Stir the ingredients well to combine, creating a rich and savory base for the pasta sauce.

   Tip: Keep the heat on low while pouring to ensure the cream incorporates smoothly without curdling.
7. 7Simmer the cream sauce

   

   Stir the mixture of light cream and sautéed smoked salmon continuously with a spatula over low heat. As the mixture simmers, the cream will reduce slightly and thicken into a smooth, velvety sauce that will perfectly coat the pasta.

   Tip: Keep the heat low and stir frequently to ensure the cream thickens evenly without scorching or curdling at the bottom of the pan.
8. 8Finely chop the parsley

   

   While the sauce is thickening, prepare the fresh parsley. Pluck the leaves from the stems and place them on a cutting board. Use a sharp chefs knife to finely chop the leaves, which will provide a bright, herbal note and a vibrant pop of color to the dish.

   Tip: Only use the leaves for this recipe; the stems can be saved for making vegetable stock or discarded as they are quite tough.
9. 9Transfer the pasta to the sauce

   

   Once the penne is cooked, use a spider strainer to scoop it directly out of the boiling water and into the pan with the thickened cream sauce. The small amount of starchy pasta water that clings to the penne will help bind the sauce to the noodles.

   Tip: Transferring the pasta directly from the pot to the pan is more efficient than draining it in a colander and helps keep the pasta hot for better sauce absorption.
10. 10Toss the pasta with sauce

    

    With the pasta now in the pan, turn the heat back to low. Toss the penne thoroughly with the salmon and cream until every tube is evenly coated and the sauce clings to the ridges of the pasta.

    Tip: Short pasta like penne is ideal for this recipe because its ridges and hollow center help to trap the cream sauce effectively.
11. 11Garnish with fresh parsley

    

    Sprinkle a handful of freshly chopped parsley over the penne and smoked salmon. Adding fresh herbs at the very end preserves their vibrant color and bright, clean flavor, providing a necessary contrast to the rich cream sauce.

    Tip: For the best flavor and texture, use only the parsley leaves and discard the stems. Finely chop them just before adding to the pan to keep the aroma fresh.
12. 12Plate the creamy penne

    

    Carefully transfer the finished penne into a serving bowl. Using a white bowl with a subtle pattern, such as this fish design, helps highlight the soft, appetizing colors of the cream and smoked salmon.

    Tip: Warming your serving bowl slightly beforehand can help prevent the cream sauce from thickening too quickly once plated.
13. 13Garnish with chili oil

    

    For a final touch of flavor and color, drizzle a small spoonful of homemade chili oil over the top of the pasta. The vibrant red oil provides a beautiful visual contrast and a subtle spicy kick that cuts through the richness of the cream.

    Tip: If you prefer a milder dish, you can substitute the chili oil with a light drizzle of extra virgin olive oil or a squeeze of fresh lemon.

Storage & Reheating

Burn It Off

Frequently Asked Questions