Ingredients

The following ingredients have 4 Servings
  • 4 cups rigatoni ( , uncooked)
  • 6 ounces smoked salmon ( , thinly sliced)
  • 1 1/2 cups frozen peas
  • 12 ounce can straw mushrooms ((look on the International aisle))
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese ( , finely grated, plus extra for garnish)
  • 2 garlic cloves (minced)
  • 1/2 teaspoon fin sea salt
  • 1/2 teaspoon white pepper
  • crushed red pepper ( , optional)

Instruction

  • In a medium saucepan, cook pasta according to package directions for al dente. Salt water well.
  • Drain pasta. Return the same (empty) sauce pan to the stove top. Add heavy cream and garlic. Continue to cook for 3-4 minutes.
  • Add Parmesan cheese, frozen peas, salt and pepper. Cook for 2 minutes.
  • Lastly, add salmon and straw mushrooms. Stir for an additional 3-4 minutes. The mixture should be thicker than when you started, but not super thick and creamy.
  • Serve salmon and sauce over pasta and garnish with extra Parmesan cheese and crushed red pepper (optional). Enjoy your Smoked Salmon Rigatoni in Cream Sauce!
  • If you've tried this recipe, come back and let us know how it was.