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Add a photoA great cold weather pasta dish evolved from several prepared for Mikhail Baryshnikov @ WOP
Ingredientes
- Olive oil, pure 1 Tablespoon
- Red onion, sliced 1 medium
- Garlic cloves, minced 1 cloves
- Crushed red pepper flake 1 teaspoon
- Vodka 2 Tablespoons
- Alfredo sauce 12 ounces
- Ohio City Red Pepper
- or Egg Pasta 6 bundles (1.5#)
- Smoked salmon, cut into strips 1 pound
- Capers, drained and rinsed 3 Tablespoons
- Parsley, rough chopped 2 Tablespoons
- Note: 1 teaspoon of red pepper flake is moderate heat â adjust to suite your preference.
Direcciones
- 1. In a large pot bring to a boil 2 Gallons of water with 2 Tablespoons of salt, covered with a lid.
- 2. In a large sauté pan heat olive oil over medium heat.
- 3. Add onions and cook until lightly browned, stirring often.
- 4. Push onions away from center to make a well and place garlic and red pepper directly on pan, cook stirring until perfumed but not browned.
- 5. Remove from flame (to avoid combustion) and add vodka, return to heat and cook to reduce to almost dry
- 6. Add alfredo and continue cooking stirring, reduce heat to stay at a simmer if necessary.
- 7. Cook pasta according to directions in boiling water.
- 8. Drain cooked pasta but do not rinse and return to original pot add sauce over medium heat.
- 9. Add salmon and capers and continue cooking stirring until completely combined.
- 10. Serve in warm pasta bowl(s) garnished with parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 6 servings | |
| Calories 398 | |
| Calories from Fat 226 | 57% |
| Total Fat 25.08g | 31% |
| Saturated Fat 8.48g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 1492mg | 62% |
| Potassium 322mg | 9% |
| Total Carbs 24.36g | 6% |
| Dietary Fiber 1.6g | 5% |
| Sugars 5.39g | 4% |
| Protein 15.83g | 25% |
