Description
Creamy Salmon Rigatoni
Dive into a luxurious and creamy pasta dish with tender salmon chunks, perfectly cooked rigatoni, and a sauce that’s pure comfort. Ideal for a cozy dinner or a special occasion!
Ingredients:
For the pasta:
12 oz (340g) rigatoni pasta
Salt for boiling water
For the creamy salmon sauce:
2 tbsp olive oil
2 garlic cloves, minced
1/2 cup white wine (optional)
1 cup heavy cream
1/4 cup grated Parmesan cheese
8 oz (225g) fresh salmon, cut into bite-sized chunks
1 tbsp fresh lemon juice
Salt and pepper to taste
For garnish:
Fresh parsley, chopped
Microgreens (optional)
Instructions:
Cook the Pasta:
Bring a pot of salted water to a boil and cook the rigatoni according to the package instructions. Reserve 1/2 cup of pasta water before draining.
Prepare the Sauce:
Heat olive oil in a large skillet over medium heat. Sauté the garlic until fragrant, about 1 minute.
If using, pour in the white wine and let it simmer for 2-3 minutes to reduce.
Cook the Salmon:
Add the salmon chunks to the skillet, cooking gently for 3-4 minutes until opaque and cooked through. Remove the salmon and set aside.
Make the Cream Sauce:
In the same skillet, lower the heat and add heavy cream. Stir in Parmesan cheese until melted and smooth. Add lemon juice, salt, and pepper to taste.
Combine Everything:
Toss the cooked rigatoni into the creamy sauce. Add the reserved pasta water gradually if the sauce needs thinning. Gently fold in the salmon chunks.
Serve:
Plate the creamy salmon rigatoni in a bowl, garnish with fresh parsley and optional microgreens for a pop of freshness.
Enjoy:
Serve hot and savor this indulgent dish with a crisp glass of white wine.
Let me know if you’d like to tweak the recipe!
Step-by-Step Guide
Follow these detailed steps for perfect results every time. First, ensure all ingredients are prepped before heating your skillet. Begin by boiling the pasta water—heavily salt it like seawater. As the pasta cooks, start the sauce. When sautéing garlic, keep the heat medium to avoid burning. For the wine reduction, let it simmer until the raw alcohol smell is gone and the volume is reduced by half. When cooking the salmon, avoid moving the pieces too much to get a nice sear. After removing the salmon, immediately lower the heat before adding the cream to prevent curdling. When combining, add the pasta water one tablespoon at a time until your desired sauciness is achieved.
Serving Suggestions
This rich pasta pairs beautifully with a simple arugula salad dressed in lemon vinaigrette to cut through the creaminess. For wine, a crisp Sauvignon Blanc or Pinot Grigio complements the dish perfectly. To make it a more substantial meal, serve with a side of roasted asparagus or garlic bread. For presentation, use a shallow pasta bowl and garnish generously for color.
How-to Summary
In summary: Cook rigatoni in salted water, reserving pasta water. Sauté garlic, deglaze with white wine (optional), and cook salmon chunks. Remove salmon, then make a cream sauce with Parmesan and lemon in the same pan. Combine pasta, sauce, and salmon, using pasta water to adjust consistency. Garnish and serve immediately.
Frequently Asked Questions
Can I use canned salmon? Yes, but for best texture and flavor, use fresh or high-quality frozen salmon. If using canned, drain well and add at the very end to avoid breaking apart.
What can I substitute for heavy cream? Full-fat coconut milk or a half-and-half and cream cheese blend can work, though the sauce will be less rich. Avoid milk as it may split.
How do I store and reheat leftovers? Store in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of milk or cream, not in the microwave, to maintain the sauce’s texture.
Is the white wine necessary? It adds depth and acidity, but you can substitute with an equal amount of low-sodium chicken or vegetable broth mixed with a teaspoon of lemon juice.
Can I use a different pasta shape? Absolutely. Rigatoni holds sauce well, but penne, fettuccine, or farfalle are also excellent choices.
Common Mistakes to Avoid
- Overcooking the Salmon: Add salmon to the pan only until opaque; it will continue to cook when added back to the hot sauce.
- Skipping Pasta Water: The starchy water is crucial for helping the sauce cling to the pasta. Always reserve it.
- High Heat with Cream: Adding cream to high heat can cause it to separate. Always reduce the heat before pouring it in.
- Underseasoning: Salt the pasta water generously and taste the sauce before combining. The Parmesan adds saltiness, so adjust carefully.
Conclusion
This Creamy Salmon Rigatoni is a restaurant-quality dish that is deceptively simple to make at home. By following the detailed steps and tips provided, you can create a luxurious, comforting meal that is sure to impress. The combination of tender salmon, rich sauce, and perfectly cooked pasta makes it a versatile recipe for both weeknight dinners and special gatherings. Don’t forget the final garnish—it adds the perfect fresh finish. Enjoy your culinary creation!