Spicy rigatoni with salmon in chilli-cheese cream

AUTHOR
Bo Carpenter
DIFFICULTY
very easy
RATING
4.3 3
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 1 Garlic clove
  • 1 TABLESPOON Olive oil
  • 1 can(s) (425 ml) chunky tomatoes
  • 300 g Robiola (alternatively double cream cheese)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Sugar
  • 1 TABLESPOON Peperoncini spice (e.g. from the Zanzibar; alternatively Sambal Oelek)
  • 500 g Penne (e.g. Rigatoni)
  • 100 g Parmesan (piece)
  • 1 Onion
  • 2 Leek sticks (leek)
  • 2 Carrots
  • 400 g Salmon fillet (without skin)
  • 3 TABLESPOONS Butter

Directions

  1. 1

    For the sauce, peel and finely chop the garlic. Heat the oil in a saucepan. Sauté the garlic in it. Add the tomatoes and stew covered for about 10 minutes. Stir in Robiola. Season to taste with salt, sugar and peperoncini.

  2. 2

    Cook the pasta in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. Slice Parmesan cheese into shavings with a peeler. Peel and finely chop the onion. Clean, wash and cut leek into rings.

  3. 3

    Peel and wash the carrots and cut them into thin strips. Rinse salmon, dab dry and cut into pieces.

  4. 4

    Drain the pasta. Heat butter. Sauté onion, leek and carrots in it - they must not brown. Add salmon and fry briefly. Add everything to the tomato sauce and mix with the noodles.

  5. 5

    Sprinkle the parmesan shavings over it.