Rigatoni with Smoked Salmon & Mascarpone


My husband is retired now which means most of the time he’s home for lunch. I’m usually the food preparer and find myself in a quandary at lunchtime. When I’m on my own its leftovers, salad, something simple. But Maurizio loves his pasta for lunch so that’s what I make. I try to keep it simple and speedy and rigatoni with smoked salmon & mascarpone fits the bill to a “t”.

This recipe is for two people and can be made in the time it takes to cook your pasta!

Mascarpone, 150 grams
Smoked salmon, cut into bite-sized pieces, 150 grams
Green onions, one medium, minced
Extravirgin olive oil, two tablespoons
Salt & freshly ground black pepper
Parsley, two tablespoons minced
Reserved pasta water
Rigatoni, 200 grams

Sauté the green onion in olive oil until tender.
Whisk in the mascarpone.
Add the salmon to the mixture.
Add salt and pepper to taste.
Cook the rigatoni in boiling, salted water until al dente.
Drain the pasta but keep some of the pasta water.
Stir the pasta into the mascarpone sauce.
If the sauce is too thick and not creamy enough add reserved pasta water by the tablespoon until it achieves the desired consistency.
Place the pasta in a serving dish, sprinkle with parsley and serve.

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