Penne Alla Russa Recipe

Bring a large pot of salted water to a rolling boil. Add the penne and cook until al dente according to package instructions (usually 10–12 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

While the pasta cooks, trim the woody ends from the asparagus and cut the spears on a diagonal into 1–1½ inch pieces. Blanch the asparagus in the boiling pasta water for 1–2 minutes until bright green and just tender, then transfer to a bowl of ice water to stop cooking. Drain and set aside.

Roughly tear or slice the smoked salmon into bite-sized strips and keep chilled until ready to fold into the finished sauce.

Sauté aromatics

In a large sauté pan or wide skillet over medium heat, add the olive oil and butter. When the butter melts and begins to foam, add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Add the minced garlic and red pepper flakes and cook 30–45 seconds until fragrant.

Build sauce

Stir in the tomato paste and cook 1–2 minutes to deepen the color and flavor. Carefully add the vodka and simmer 1–2 minutes to reduce slightly and cook off most of the alcohol. Add the crushed tomatoes, bring to a gentle simmer, then reduce heat to low and simmer uncovered 6–8 minutes to thicken slightly.

Finish with cream

Lower the heat to low and stir in the heavy cream, lemon zest, and lemon juice. Simmer gently 2–3 minutes just to warm through and combine. Season with salt and freshly ground black pepper to taste.

If the sauce is too thick, add up to 1/2 cup of the reserved pasta cooking water a few tablespoons at a time until it reaches a glossy, clingy consistency that will coat the pasta.

Add the drained penne and blanched asparagus to the skillet with the vodka cream sauce. Toss gently over low heat to combine, adding small splashes of reserved pasta water as needed to loosen the sauce so it evenly coats the pasta (use up to the reserved 1 cup).

Fold in most of the smoked salmon (reserve a little for garnish) and half of the grated Parmesan. Taste and adjust seasoning with salt, pepper, and more lemon juice if desired.

Divide among warmed plates, sprinkle with the remaining Parmesan and the chopped fresh dill, and drizzle with the extra-virgin olive oil. Top each portion with the reserved smoked salmon pieces.

Serve immediately while hot.