The drunken salmon

The Drunken Salmon, while not seemingly Italian, spells pure comfort food for me. My mom really loves whiskey and would often cook with it, infusing her dishes with the amazing earthy flavor of the liquor. I sometimes cook with whiskey, too, like in this boozy homage to my mother. I spike the pan with it just as I would with vodka for penne alla vodka (see my version of this, The Lady in Pink), transferring the woody notes of the whiskey to the cream. The dish feels wintery to me, and I imagine eating it by a fireplace while on a vacation in the Scottish Highlands, or anywhere chilly really. The smoked salmon soaks up the cream with its flavor and makes a gorgeous pink cloak for the penne.

Source: The Pasta Queen

Ingredients

Instructions

1. Bring a large pot of water to a rolling boil over high heat. Season with salt until the water tastes like a seasoned soup. Drop in the pasta and cook until al dente.
2. Meanwhile, in a large deep sauté pan, heat the butter and smoked salmon over medium heat. Cook until the butter is frothy and golden, about
   30 seconds. Stir in the lemon juice and whiskey. Increase the heat to medium-high and cook until the alcohol aroma dissipates and the liquid reduces by half, about
   1½ minutes. Add the cream, season with salt and a scrunch of pepper, and simmer, stirring frequently, until the sauce thickens, about
   5 minutes.
3. Transfer the pasta and a tablespoon or two of pasta cooking water to the sauté pan, stir, and simmer until the sauce coats the pasta.
4. Serve garnished with parsley.

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