Vodka Pasta Sauce with Smoked Salmon

    25 minutes

    Vodka sauce, sometimes called pink sauce, is jazzed up with the addition of a little diced smoked salmon. A great romantic dinner for two!

    88 people made this

    Serves: 2 

    • 1 tablespoon butter
    • 1/2 small onion, minced
    • 60g diced smoked salmon
    • 4 tablespoons (80ml) vodka
    • 1 tomato, chopped
    • 5 tablespoons (100g) passata
    • 4 tablespoons(80ml) thickened cream
    • salt and freshly ground black pepper to taste
    • 1 pinch ground nutmeg
    • 1/8 tablespoon dried crushed chillies

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. In a large saucepan sauté butter and onion with the smoked salmon. Once the pan begins to lightly smoke, pull away from heat and add the vodka.
    2. When the vodka has burned off, return the sauce to heat and mix in the tomato, passata and cream.
    3. Season sauce with salt, pepper, nutmeg and chilli. Reduce sauce to desired consistency; serve tossed with penne.

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    Reviews in English (76)


    Nice boozy pasta for two for sure! I didnt have the cream so didnt use it...maybe the cream might have toned the vodka taste down a bit? I say, halve the vodka, the taste was just a bit overpowering, then you've got a nice sharp pasta dish.  -  15 Feb 2011


    Used different ingredients. I found this recipe to be wonderful with my home-made smoked salmon but, very, very rich. I subsituted single cream for the double cream. The cayene pepper gave it just the right bite and the more you simmer, the thicker the sauce. No need to simmer the vodka down off of the hob however....just turn the burner down low, it still works!  -  21 Jul 2008


    My dinner guests really enjoyed this one. Make sure you do burn off the vodka though, because I didn't at first and it was WAY too strong, like taking a bite out of a shot of vodka or something. YUCK. I had to boil the sauce for a little while to burn all the alcohol off of it. Over all, great taste made it with farafalle pasta and served it with asparagus.  -  21 Jul 2008