Rigatoni with smoked salmon and vodka

Ingredients for 4 servings:

• 350g rigatoni
• salt water
• 125 g smoked salmon
• 1 onion(s)
• 1 can of chopped tomatoes, 750 g
• 10 leaves basil, small fresh leaves
• 10 ml vodka
• 50 g double cream
• 40 ml olive oil
• salt and pepper
• Basil, some small, fresh leaves for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Rigatoni in creamy tomato sauce with vodka, smoked salmon and basil

Peel the onion and cut into thin rings, and cut the smoked salmon into strips. Heat the olive oil in a pan and sauté the onion rings until translucent and softened. Then add the tomatoes, basil leaves, and vodka and simmer over low heat for about 15-20 minutes. In the meantime, cook the rigatoni in plenty of boiling, lightly salted water until al dente, then drain. Stir the crème fraîche into the sauce and carefully fold in the rigatoni. Then divide the pasta between plates and arrange the smoked salmon strips on top. Sprinkle with salt and pepper and garnish with a few small basil leaves.