Creamiest Smoked Salmon Penne alla Vodka — Quick and Easy Pasta Recipe

Learn how to make authentic Penne alla Vodka con Salmone—an iconic Italian Smoked Salmon pasta dish from the 1980s—filmed right here in Italy.

In this recipe, we show you how to prepare the creamiest pink vodka sauce with smoked salmon: rich, elegant, and incredibly fast. This is the classic version Italians grew up with—ready in the time it takes to boil the pasta.

If you like Vincenzo’s Plate or Pasta Grammar meet the definitive vodka sauce recipe—from PIATTO’s Flavia Diamante.

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In this PIATTO™ video recipe, we present:

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Creamiest Smoked Salmon Penne alla Vodka — Fast, Easy Pasta Recipe
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INGREDIENTS (Penne alla Vodka with Salmon)— SERVES 4
** note: we make 2 portions in the video, but show the ingredients for 4

smoked salmon: 7 oz (200 g); chopped into bite-size pieces
concentrated tomato paste: 2 tsp
heavy cream: 1 ⅓ cup (320 ml)
shallots: 2 or ½ small onion; minced
butter: 3 tbsp
vodka: 2 shots
penne: 11 oz (320 g)

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TABLE OF CONTENTS
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00:00 – intro

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PRODUCTS USED IN THIS VIDEO
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CREDITS
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DISCLAIMERS
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Look at that creaminess. Pel salmon with a pink sauce known in Italy as salsa ros that surged in popularity in Italy during the 70s and 80s during the disco scene. Pia vodka with salmon. Vodka of course. And here we’re using shallots and pink pepperc corns to cook the salmon in butter. Pin. This time riata, the kind of pin with bridges. and salmon. Here we’re using smoked salmon. We begin by mincing the shallots and slicing the salmon. Now we grind in this fragrant and fruity pink pepper with our fantastic white Italian marble mortar and pestl. We’ll share a link to this made in Italy kitchen essential in the video description. Now it’s time to sauté the shallots. Nice and golden. And goes the salmon. This mocked salmon needs to cook just a minute to infuse its flavor. Time for vodka. All of it once this time, followed immediately by the cream and tomato paste. By the way, the vodka isn’t used to emulsify fats as many incorrectly believe, but rather to deglaze and extract more flavors from our ingredients. And now is also the time to taste and add salt if needed. We let the vodka sauce reduce a bit while the pasta finishes cooking to al dente. And this is the right consistency coating the back of a spoon. In goes the pin. And once again, Flavia begins the dance of Monte Catura. Mama mia. Look at this creaminess. Come on, Flavia. Give it a try for us. And you, dear friends, don’t forget to subscribe to the Pat Recipes channel, click the bell, and give us a thumbs up.