Al Bronzo Fusilloni® Creamy Smoked Salmon Pasta
Al Bronzo Fusilloni® Creamy Smoked Salmon Pasta
Recipe by Chef Lorenzo Boni
30 minutes total
Smoked salmon pasta is a great weeknight meal recipe staple. With the lox already cooked, the prep for this recipe is shockingly easy. Shallots are seared in olive oil and added to a dry white wine. Veggie broth is reduced then seasoned with cream, white pepper, and sea salt to create a simple delicate pasta sauce. Toss with Al Bronzo® Fusilloni pasta, smoked salmon, and top with freshly chopped chives.
Chef Lorenzo Boni Recipes
Chef Lorenzo's Recipe Collection
Ingredients
Serves 8
Ingredients for Al Bronzo® Fusilloni Creamy Smoked Salmon Pasta:
| 1 | Package Barilla® Al Bronzo® Fusilloni pasta |
| 5 | Tablespoons extra virgin olive oil, divided |
| 1 | Shallot, minced |
| 1 | Cup dry White wine |
| 1 | Cup veggie broth |
| 1½ | Cups heavy cream |
| 12 | Chives, sliced thin |
| 8 | Ounces smoked salmon, julienne (2 packs) |
| To taste | Sea Salt and black pepper to taste |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Fresh Chives
Chives are perennials; grow them in your kitchen for access to fresh herbs.
Step 1
Bring a large pot of salted water to a boil; cook pasta according to package directions.
Step 2
Meanwhile, in a skillet with 4 tablespoons of olive oil, slowly sweat the minced shallots.
Step 3
Add white wine, reduce to half.
Step 4
Add broth and bring to a boil, reduce to half.
Step 5
Add cream, salt and white pepper and simmer.
Step 6
Drain pasta and toss with the sauce and salmon; adjust seasoning as needed.
Step 7
Top with chives before serving.
Al Bronzo Fusilloni Pasta
Barilla® Al Bronzo® Fusilloni pasta is traditional bronze-cut pasta, for extraordinary sauce grip and more flavor in every bite. Now you can enjoy Scarpetta with Al Bronzo Fusilloni pasta!
- Shape Fusilloni
- Cook time 11–13 mins
- Pack size 16 oz
- Range Al Bronzo Pasta