Salmon pasta

I still remember one of my first meals in Italy, Farfalle al Salmone. I had them in the pizzeria next door to the students residence I was staying at, and although it was no Michelin-star restaurant, I instantly fell in love with this dish. It was also one of the first things I learned to cook so it's a favorite.

Here's the recipe:

Salmon fusilli:

(serves 2)
200 gr. short pasta like farfalle, penne or fusilli
80 gr. smoked salmon, diced
1/2 onion, diced
1 garlic clove, peeled
1/2 cup of vodka
3 tomatoes or half a cup of tomato sauce
100 ml. panna da cucina (not heavy cream)
salt, black pepper
olive oil 
parsley (optional)

Cook the pasta in boiling salted water according to the cooking instructions in the package.
In the meantime, fry the onion in a pan with olive oil and a peeled garlic clove, when the onion is soft, add the salmon and let it cook for a couple of minutes, remove the garlic. Add the vodka and let it evaporate. Add the tomatoes (diced and without the seeds) or the tomato sauce, a pinch of salt and let it cook for about 5-8 minutes.
Drain the pasta when it's done, add it to the salmon sauce, add the panna, sprinkle some pepper and mix it all. Decorate with parsley and serve.

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