Yield: 4 Servings
12 oz Penne pasta
2 tablespoon Olive oil
1 Whole shallot, thinly sliced
4 Whole Roma tomatoes, seeded and chopped
2/3 cup Whipping cream
1 pinch Ground nutmeg
2 tablespoon Fresh dill, chopped
OR
1/2 teaspoon Dried dill weed
1/3 cup Vodka
6 oz Smoked salmon, cut into strips
White pepper
1 Sprig fresh dill
Cook pasta and drain well. Heat oil in a wide frying pan over medium-low heat. Add shallot and cook, stirring often, until soft but not brown (about 3 minutes). Stir in chopped tomatoes, cover and simmer for 5 minutes. Add cream, nutmeg, chopped dill and vodka. Increase heat to high and bring to a full boil. Boil for 1 minute. Add pasta to sauce and mix lightly using 2 spoons, until pasta is well coated. Remove from heat, add salmon and mix lightly. Season to taste with white pepper and garnish with dill springs.