Spaghettini with Spicy Salmon Cream Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- olive oil
- 10 chilli pepper (s) (Thai), red
- 1 onion (s), diced
- 3 cloves garlic, finely chopped
- 350 ml Prosecco, or white wine or sparkling wine
- 450 g frozen salmon, approx. 4 pieces
- 1 teaspoon vegetable stock
- 1 cup cream
- 500 g pasta (spahettini or capellini)
- a bit salt
- Parmesan, freshly grated
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water according to the instructions on the package.
- Cut the chilli peppers into 2-3 large pieces with scissors, removing the stalk. So no chilli juice gets on your hands.
- Heat olive oil in a pan. Fry the chilli peppers with the diced onions in them. Add the garlic and quickly deglaze with the prosecco, turn the heat down.
- Place the salmon pieces in the pan, add the vegetable stock and simmer with the lid (do not close completely). If necessary, turn the salmon occasionally so that it thaws and cooks. When the salmon is well done, cut it into nice little pieces and then add the cream. Briefly bring to the boil again. Be careful with too much heat and cream, otherwise it will curdle and become flaky!
- Drain the pasta, immediately distribute it on plates and pour the sauce over it. Sprinkle generously with grated parmesan cheese on top.
- Tip:
- If you like, you can add a halved cocktail tomato for decoration and / or a leaf of basil.
- A simple cucumber salad, for example, goes very well with it.
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