Creamy Lemon Vodka Salmon Pasta

Ingredients

• 12 oz. pasta (, such as penne)
• 2 Tbsp. unsalted butter
• 1 small onion (, diced)
• 1/2 cup vodka
• 1 1/2 cups heavy cream
• 11 oz. cooked salmon (, fork torn)
• 2 Tbsp. lemon juice (, preferably Meyer lemon)
• Zest from 1 lemon
• 1/4 cup coarsely grated Parmesan Reggiano cheese (, plus more for plating)
• 1/2 cup chopped fresh dill ((or to taste))
• Kosher salt & freshly ground pepper

Instructions

1. 1

   Bring 4 quarts of salted water to a boil and cook the pasta until al dente, as it will finish cooking in (and absorb!) the sauce. Reserve 1/2 cup of the pasta water.

2. 2

   Heat the butter in a large skillet over medium heat. Sweat the onion with a sprinkle of salt until it is tender and translucent but not browned, about 5 minutes.

3. 3

   Pour in the vodka and reduce it down until it is almost gone.

4. 4

   Add the cream and cook until it just starts to bubble. Gently stir in the cooked salmon and warm through.

5. 5

   Add the cooked pasta and continue cooking until the sauce begins to thicken, about 2 to 3 minutes. If the sauce is too thick, add a little of the pasta water.

6. 6

   Remove the skillet from the heat and stir in the lemon juice and zest, Parmesan and fresh dill. Taste and season with salt and freshly ground pepper.

7. 7

   Garnish with thin lemon slices, fresh dill and more Parmesan.