12 ounces penne pasta
2 tablespoons olive oil
1 whole shallot — thinly sliced
4 whole Roma tomatoes — seeded and chopped
2/3 cup whipping cream
pinch ground nutmeg 2 tablespoons fresh dill — chopped
***OR*** 1/2 teaspoon dried dill weed
1/3 cup vodka
6 ounces smoked salmon — cut into strips
white pepper sprig fresh dill
Cook pasta and drain well.
Heaqt 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, choped 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.