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Creamy Smoked Salmon Sauce atop Sweet Red Onion Linguine

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Serving Size: 
  • 1 lb. Pappardelle’s Sweet Red Onion Linguine
  • 1/2 stick unsalted butter
  • 1 small onion, finely chopped
  • 1 cup white wine
  • 3/4 cup heavy cream
  • Zest of one lemon
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh chives, chopped
  • 8 oz. smoked salmon, cut into strips
  • Sea salt and freshly ground black pepper
  1. Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain, reserving 1/2 cup of pasta water. 
  2. While the pasta is cooking, melt butter in a sauté pan over medium heat. Add onion and cook until soft, about 5 minutes. Add wine and simmer until reduced by half, approximately 3-5 minutes. Add cream, lemon zest, lemon juice, chives and salmon. Warm - but do not boil - for approximately 1-2 minutes. Season with salt and pepper. If sauce appears too thick, add reserved cooking water.
  3. Serve sauce over individual plates of pasta. Serve immediately.

From This Recipe

$8.00 | 1 lb. package