Gemelli with Smoked Salmon and Creamy Vodka Sauce

This recipe from the Food Network (Emeril, to be exact) is one of my favorite pasta dishes because it actually is really easy to make but tastes like a restaurant dish.  There’s quite a bit of chopping involved, but nothing is really difficult to chop.   I made it yesterday for people and it turned out well, but tragically we had to eat at 9PM because doubling the recipe kind of triples the cooking time when you have to reduce the sauce.  Next time it might even be worth it to just divide it up into two pans so that there’s more surface area!

Luckily, we had master chef Christoper there to appease our stomachs with homemade bruschetta and garlic bread. Also, Sophie brought over a bottle of chianti classico that went really well with the appetizers and surprisingly decently with the main course. What? Red wine with seafood? Yes, yes we can.

Also, I got to break in my new, awesome, large, gas-range-wielding kitchen last night!  Being able to talk to people who are sitting at the bar while I cook is so good.

Photo!

I lifted the recipe from the Food Network site and added my own comments below:

**As far as proportions go, I find that this recipe serves 3-4 people easily.

• 2 tablespoons unsalted butter
• 1/2 cup finely chopped yellow onion
• 1/4 cup tomato concasse (tomatoes peeled, seeded, and cut into strips) **I just used diced tomatoes from a can!
• 1/4 cup sliced scallion greens
• 2 teaspoons minced garlic
• 1/2 cup vodka
• 1 cup fish stock **fish stock is a little hard to find, chicken or vegetable stock work fine as substitutes
• 2 cups whipping cream
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 8 ounces gemelli **definitely recommend using gemelli in particular – it goes so well
• 1 tablespoon very finely grated Parmesan
• 1/2 pound smoked salmon, sliced thinly and chopped **you can definitely get away with less
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chiffonade fresh basil

Directions

In a large skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the tomato, scallion greens, and garlic and cook, stirring, for 30 seconds.

Remove the pan from the heat and add the vodka. Return to the heat and flame.

**Note: You’ll need one of those long lighters that you use for grills and such, I’ve tried using matches before because I lacked lighters and it’s not pretty.  After you light it on fire, pick up the pan and shake it lightly and watch the flames dance! It’s pretty and blue.  The shaking will help the vodka burn faster/more evenly I think, while also being a source of entertainment.

When the flame dies out, add the stock. Bring to a boil and reduce by 50 percent in volume. Add the cream, salt, and pepper, and cook until reduced by 50 percent in volume.

**Note: This takes REALLY LONG if you are making a lot; with my doubled recipe yesterday it took about an hour and a half. Generally though, I would expect it to take only about 30 minutes with a regular batch. You’ll know it’s about done when the cream takes on the reddish color of the tomatoes in the sauce!

Meanwhile, cook the pasta in a pot of boiling salted water until al dente. Drain in a colander.

Add the pasta to the cream sauce and toss to coat. Add the cheese, salmon, and herbs, and remove from the heat. Toss to coat. Serve immediately.