Here is the classic Italian smoked salmon pasta recipe (penne al salmone), made with penne, smoked salmon, heavy cream, white wine, a hint of brandy, and fresh parsley.
Festive, creamy, and deeply nostalgic, it’s one of the pasta dishes many Italians associate with Christmas Eve.
A TASTE OF CHRISTMAS
Ask almost any Italian about smoked salmon pasta.
They’ll probably close their eyes and remember a crowded family table on Christmas Eve.
Someone laughing too loudly.
Someone else insisting there was still room for dessert.
And perhaps their very first sip of white wine, secretly poured by a grandfather or an uncle because, after all, it pairs perfectly and it’s Christmas.
Penne al salmone belongs to that generation of festive recipes that were easy to prepare for many people yet always felt a little elegant.
The sauce could be made hours in advance.
At dinner time, all that remained was cooking the pasta and bringing everyone to the table.
A FEW UNEXPECTED INGREDIENTS
The teaspoon of ketchup may surprise you.
It surprises many Italians too.
I discovered this little trick during my first years of cooking and immediately understood why it works so well.
Unlike tomato paste, ketchup brings sweetness, acidity, and a roundness that quietly balances the smoky richness of the salmon.
It’s one of those small family secrets that somehow became part of the recipe.
PENNE LISCE
Traditionally, this dish is prepared with penne lisce, smooth penne.
The delicate cream sauce coats their surface perfectly without becoming heavy.
Ridged pasta tends to trap too much sauce, creating a denser result.
Spaghetti or linguine also work beautifully if you prefer a long pasta shape.
The heavy cream softens the intensity of the smoked salmon.
White wine brings freshness.
Brandy and liqueur add warmth and a subtle sweetness.
Then comes the salmon itself, rich and salty, completing the dish.
Finally, don’t skip the parsley.
Its freshness is exactly what brings everything into balance.
Italian smoked salmon pasta
Ingredients
- 7 oz penne lisce 200 gr
- 3.5 oz smoked salmon 100 gr
- 1 tablespoon butter
- 1 shallot small
- 2 tablespoons dry white wine
- 1 tablespoon brandy
- 1 tablespoon sweet liquor - strawberry or red fruits
- 3.4 oz heavy cream 100 ml
- 1 tablespoon ketchup
- 2 tablespoons fresh parsley chopped
- salt
Instructions
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Bring a big pot of salted water to a boil - about half a gallon and two to three teaspoons of salt.
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Finely chop the onion. Coarsely chop the salmon and parsley. Set all aside.
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In a medium pan, melt the butter. Add the onion and sauté for a couple of minutes, medium/low heat.
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Add the wine and let it evaporate - alcohol smell gone.
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Pour in brandy and let it evaporate as well, a minute or two. Repeat with the liquor.
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Add the heavy cream and ketchup to the pan, mix well, adjust for salt, cook a couple of minutes for the cream to condense a bit.
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Turn off the heat, add salmon and parsley and mix well.
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Cook pasta "al dente" according to package directions, drain it, and season it with the salmon condiment.
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Serve hot sprinkled with more parsley if you please.
Enjoy your Italian smoked salmon pasta recipe.
Claudia