Pasta alla Russa     

A wonderful recipe from Chef Nick Stellino. Dad loves watching his show each week, he enjoys when Nick speaks to his food in Italian. Now, Dad loves to speak to his food….in English. Photo courtesy of Vincent Maltese. We hope Nick Stellino would be proud!

Ingredients

• 3 quarts water (salt optional)
• 2 tablespoons butter
• 2 tablespoons chopped shallot
• 1 tablespoon chopped garlic
• 6 ounces smoked salmon, chopped
• 1/4 teaspoon salt
• 3 tablespoons vodka
• 4 tablespoons whipping cream
• 3/4 cup clam juice
• 3 tablespoons tomato sauce
• 5 tablespoons frozen peas, thawed
• I pound dried pasta—penne rigate

or farfalle (bow tie)

• Grated Parmigiano-Reggiano cheese (optional)

Directions

In a large pot, bring the water to a boil with or without the optional salt.

Place the butter in a large skillet set on medium-high heat and cook until it sizzles,

about 2 minutes. Add the shallots and cook for 2 minutes. Add the garlic, salmon and salt, and cook 2 minutes more, stirring occasionally to prevent sticking. Pour in the vodka carefully, as it may ignite. Add the whipping cream, clam juice and tomato sauce, and bring to a boil. Add the peas. Reduce the heat and simmer, uncovered, for 5 minutes.

Cook the pasta in the boiling water according to package directions until just tender.

Drain, and place it back in the pot. Add the sauce and cook over medium heat,

tossing until the pasta is completely coated and most of the sauce is absorbed, about 3 minutes.

Sprinkle with Parmigiano-Reggiano cheese, if you wish.

OUR PERSONAL NOTES

• Be extra careful pouring in vodka sauce
• Serves 3-4 people
• Total time for us was around 25 minutes
• We had cooked the sauce a little too long, and it started to evaporate. Keep some wet ingredients incase you need to add more at the end.  
• 10-15 Minutes of prep, make sure to have everything prepared before, because the process becomes quick.
• Drain pasta, then keep in pot, and pour the sauce in and stir together.
• We used hot pepper to serve
• Try sprinkling goat cheese on the pasta to serve