Rigatoni with salmon in tomato and robiola cream

Ingredients

Directions

1. 1

   Scald the tomatoes with hot water and rinse with cold water. Scratch them crosswise, peel the skin. Dice the tomatoes. Heat 1 tsp. oil. Steam the tomatoes for about 10 minutes while stirring until a sauce is formed.

2. 2

   Stir in cream cheese and Sambal Oelek.

3. 3

   Bring 3-4 l salt water (approx. 1 teaspoon salt per litre) to the boil. Peel and finely dice onions. Clean and wash the leek and cut into rings of approx. 1⁄2 cm width. Peel, wash and cut carrots into very fine strips.

4. 4

   Chop the parmesan into shavings.

5. 5

   Cook the pasta in boiling salted water according to the instructions on the packet. Rinse the salmon briefly, dab dry and dice coarsely. Peel the prawns, make a longitudinal incision in the back and remove the dark gut.

6. 6

   Wash the shrimps and pat them dry.

7. 7

   Heat butter. Sauté onions, leek and carrots in it (without adding any colour). Fry the salmon for 3-4 minutes, turning over. Carefully stir in the tomato ragout. Season to taste with salt and pepper.

8. 8

   Heat 1 tablespoon of oil in a frying pan. Fry the prawns for 3-4 minutes. Season with sea salt. Drain the noodles, drain and fold into the salmon sauce. Serve with prawns. Sprinkle with parmesan.