Description

Delicious bow tie pasta with smoked salmon and cognac cream.

Ingredients

• 1  Pound(s) Farfalle
1
• 2  Table Spoon(s) Unsalted butter
2
• 1/4  Cup(s) Finely diced red onion
3
• 1/2  Pound(s) Smoked salmon, jullienne
4
• 4  Table Spoon(s) Cognac or brandy
5
• 1/2  Cup(s) Heavy cream
6
• 1/4  Cup(s) Frozen peas
7
• 6  Fluid ounce(s) Fresh tomato sauce (optional)
8
• 1/4  Cup(s) Grated Parmesan-Reggiano cheese
9
•  To Taste Ground pepper
10

Directions

1. Bring a large pot of water to a boil and cook farfalle as directed on package.
2. Meanwhile, heat the butter in a large sauce pan over medium-high heat.
3. Add the onions and cook until translucent and softened, about 3-4 minutes.
4. Add the smoked salmon to the pan and cook for 3-4 minutes more.
5. Remove pan from the heat and add the cognac. Cautiously return pan to the heat, aware that cognac may flame up. Allow flame to dissipate, then continue.
6. Add the cream, peas, tomato sauce and cheese to pan. Season with pepper to taste. Toss well, and allow sauce to reduce.
7. Drain the pasta well. Return pasta to large pot. Add 1/2 of the cream sauce to the pasta and Toss well.
8. Distribute pasta evenly among 4 serving bowls. Top with remaining sauce, and serve immediately.