Penne with Salmon Sauce

    40 minutes

    There's no such thing as an empty pantry, as this recipe demonstrates. With a tin of this and a bunch of that, I soon discovered that it's possible to improvise something that will impress even the fussiest guest. Ideal to serve with some fresh Italian-style bread. Helps to wipe the plate clean!

    Queensland, Australia
    5 people made this

    Serves: 4 

    • 450g penne (or another similar from of pasta such as spirali)
    • 210g tin pink salmon, bones removed and lightly flaked
    • 1 medium brown onion, peeled and finely chopped
    • 25g dried Italian mushrooms
    • 3 cloves garlic, crushed under a broad knife and finely chopped
    • 1 bunch fresh oregano, finely chopped
    • 2 tsp dried chillis
    • 4 tbsp verjuice
    • 6-8 green olives, pitted and finely chopped
    • 2 tbsp olive oil
    • 4 tbsp cream
    • salt and freshly ground white pepper to taste
    • 3 eggs
    • freshly grated Parmesan cheese

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Place mushrooms in a small bowl, cover with boiling water and stand for 15 mins. Squeeze water out of mushrooms and chop finely.
    2. Put 1 tbsp olive oil in a saucepan, add onions and toss. Place over medium-low heat and cook covered until onion is transparent, stirring occasionally.
    3. Add garlic and chilli and raise heat to simmer for 30 secs.
    4. Stir in oregano and mushrooms and continue to simmer for another 30 secs.
    5. Stir in salmon flakes and verjuce. Continue to simmer gently, stirring occasionally.
    6. Bring salted water to a boil in a large saucepan,and add penne. Boil until al dente in texture (length of time differs depending on whether fresh or dried pasta is used).
    7. During the last few minutes of boiling the pasta, add the green olives and the cream to the salmon sauce and raise the temperature lightly to reduce the moisture content.
    8. Add the salt and pepper to taste.
    9. Drain the pasta quickly, retaining a little of the moisture.
    10. Return to the large saucepan, stir in the remaining olive oil, add three eggs and stir through until the whites start to set, then add the salmon sauce and stir through.
    11. Divide between four bowls and serve with the Parmesan cheese in a separate bowl at the table so guests can help themselves.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (2)


    This recipe was easy to make although experiencing in cooking pasta to al dente and reducing the moisture level in the sauce without separating the ingredients was an essential. The guests were very satisfied with the dish which I followed by a simple salad of rocket and radicchio dressed with olive oil, white balsamic vinegar, and salt and black pepper, and a dessert of fresh fruit and cheese.  -  24 Apr 2009


    I only used about a half of the chilli said, but still was very spicy, but all in all it was good.  -  15 Sep 2012