Penne cremose con ricotta, salmone affumicato e passata di pomodoro
Creamy Penne with Ricotta, Smoked Salmon and Tomato Passata
Introduction
This creamy pasta combines finely sieved ricotta, fresh cream and a touch of tomato passata to create a delicate pink sauce. Smoked salmon is warmed only briefly to preserve its tenderness. A small quenelle of homemade basil, dill and lemon pesto and a few salmon roe complete the dish with a restrained, colourful presentation.
Ingredients
Serves 1 · Approximately 20 minutes total
- 80 g (2.8 oz) Bertolli Penne Rigate No. 169
- 92 g (3.2 oz) smoked salmon, including 5–10 g (0.2–0.4 oz) reserved for garnish
- 75 g (2.6 oz) ricotta
- 45 g (1.6 oz) fresh cream
- 35 g (1.2 oz) tomato passata
- 10 g (0.35 oz) Parmigiano Reggiano
- 3 ml (about ⅝ US tsp) grappa
- 0.5 g (0.02 oz) ground white pepper
- 1 small quenelle homemade basil, dill and lemon pesto
- A few salmon roe, for garnish
- Salt, to taste
- Reserved pasta cooking water, as needed
Method
1. Cook the penne
Bring a saucepan of lightly salted water to a boil. Add the penne and cook for approximately 9 minutes. The manufacturer's recommended cooking time is 10 minutes; the pasta will finish cooking for about 1 minute in the sauce.
2. Prepare the ingredients
While the penne cook, take the ricotta, cream, passata, smoked salmon, pesto and salmon roe out of the refrigerator and arrange the ingredients within easy reach. Press the ricotta through a fine-mesh sieve using a spoon to obtain a smooth, even texture. Cut the smoked salmon into fairly wide strips, reserving 5–10 g (0.2–0.4 oz) for the final garnish.
3. Prepare the creamy sauce
In a wide, high-sided pasta pan, combine the sieved ricotta, fresh cream and tomato passata. Add the grappa, white pepper and a little salt. Stir well and heat gently until the sauce is smooth, creamy and pale pink. Allow it to reduce slightly, but do not let it become overly thick.
4. Add the smoked salmon
Add the smoked salmon strips to the sauce, keeping the reserved garnish aside. Stir gently and warm the salmon only briefly. Avoid prolonged cooking, which could make it dry.
5. Finish the penne in the sauce
Transfer the penne to the pan and toss gently to coat them evenly. Finish cooking for approximately 1 minute. If the sauce thickens too much, add a little reserved pasta cooking water at a time until it becomes silky and coats the pasta without pooling excessively. During the original preparation, cooking water was added three times; adjust according to the actual consistency rather than following a fixed quantity.
6. Incorporate the Parmesan
Remove the pan from the heat. Add the Parmigiano Reggiano and stir briefly, for approximately 10 seconds. Return the pan to low heat for just a few moments to help the cheese blend into the sauce, then remove it from the heat completely. The sauce should remain smooth, creamy and supple.
Presentation
Arrange the penne in a neat, slightly raised mound in the centre of a serving plate. Add a small quenelle of homemade basil, dill and lemon pesto, followed by the reserved strips of smoked salmon and a few salmon roe. Keep the presentation minimalist: the pale pink sauce, green pesto and salmon provide all the colour needed.
Cooking Notes
- Ricotta: Sieving gives it a finer, more homogeneous texture.
- Smoked salmon: Warm it only briefly to preserve its tenderness and flavour.
- Pasta cooking water: Add gradually to control the sauce's consistency.
- No olive oil: The ricotta and cream already provide the desired richness.
Author’s Note
The pasta should be generously coated in a smooth, creamy sauce without being submerged in it. The pasta must not swim in a lake of sauce. This is not soup!
Allergens
Contains gluten (wheat), milk and fish. Salmon roe is also a fish product.
Check the labels of the pasta, smoked salmon, cream, cheese and homemade pesto. The pesto contains pine nuts in the original preparation; check for any additional allergens and cross-contact.
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