Creamy Salmon Spirals

Cook time 20 minutes
Servings 4


500g spirals, rigatoni or short pasta of your choice

2 tbsp extra virgin olive oil

2 cloves of garlic, chopped

2 tbsp tomato paste

300ml tomato puree

30ml vodka

100ml pouring cream

3 x (95g) canned salmon in spring water, drained

½ lemon, zested

2 sprigs of basil, leaves picked

Parmesan cheese to serve

Creamy Salmon Spirals


Bring a large pot of salted water to the boil.

Heat oil in a large pan over medium heat. Add the garlic and cook for 1-2 minute or until it just turns golden then add the tomato paste and cook off for a further minute until it becomes deep red in colour. Add the vodka and cook for a further minute to allow the alcohol to evaporate and then add the puree. Bring to the boil and then turn down to a simmer and cook for 5-8 minutes until very thick and rich.

Cook the pasta until just al dente. Reserve ½ cup of the starchy cooking liquid from the drained pasta.

Add the cream to the tomato sauce and simmer until thickened. Add the drained pasta to the sauce and the starchy liquid, and toss until the sauce coats the pasta. Then add the salmon, followed by the lemon and basil. Remove from heat and add Parmesan before serving.