Imagine a dish that combines the rich, velvety texture of perfectly cooked salmon with the comforting embrace of creamy tomato sauce and al dente rigatoni. This isn't just another pasta recipe – it's a culinary journey that transforms simple ingredients into a restaurant-worthy meal you can create right in your own kitchen. Whether you're looking to impress dinner guests or treat yourself to a luxurious weeknight dinner, this Salmon Rigatoni in a Creamy Tomato Sauce will become your new obsession.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz rigatoni pasta
- 2 salmon fillets
- 1 can (14 oz) diced tomatoes
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by gathering all your ingredients: 12 oz of rigatoni pasta, 2 salmon fillets, 1 can (14 oz) of diced tomatoes, 1 cup of heavy cream, 1/2 cup of grated Parmesan cheese, 2 cloves of minced garlic, 2 tbsp of olive oil, salt, pepper, and fresh basil for garnish.
- Fill a large pot with water, add a generous pinch of salt, and bring it to a boil over high heat. Once boiling, add the rigatoni pasta and cook according to the package instructions until al dente, usually about 10-12 minutes.
- While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the 2 salmon fillets skin-side down. Season the salmon with salt and pepper to taste.
- Cook the salmon for about 4-5 minutes on each side, or until cooked through and flaky. Remove the salmon from the skillet and set aside on a plate. Once cool enough to handle, break the salmon into bite-sized pieces.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Pour in the can of diced tomatoes (with juices) and bring to a simmer. Allow it to cook for about 5 minutes, stirring occasionally.
- Reduce the heat to low and stir in the heavy cream. Mix well until the sauce is creamy and heated through. Then, add the grated Parmesan cheese, stirring until melted and combined.
- Once the rigatoni is done cooking, drain it and add it directly to the skillet with the creamy tomato sauce. Toss to coat the pasta evenly with the sauce.
- Gently fold in the flaked salmon, being careful not to break it up too much. Allow everything to heat together for another minute.
- Remove the skillet from heat and taste the dish, adjusting the seasoning with more salt and pepper if necessary.
- Serve the salmon rigatoni hot, garnished with fresh basil leaves and an extra sprinkle of Parmesan cheese if desired.
Tips
- Choose Fresh Salmon: For the best flavor, select fresh, high-quality salmon fillets. Wild-caught salmon typically has a more robust taste.
- Perfect Pasta Technique: Always salt your pasta water generously and cook the rigatoni just until al dente to maintain the perfect texture.
- Salmon Cooking Trick: Cook salmon skin-side down first to get a crispy exterior and prevent overcooking.
- Sauce Consistency: If your sauce is too thick, add a little pasta water to thin it out. If it's too thin, let it simmer a bit longer.
- Fresh Herb Magic: While the recipe suggests basil, feel free to experiment with fresh parsley or dill for a different flavor profile.
- Make-Ahead Tip: You can prepare the sauce in advance and reheat it when ready to combine with pasta, making meal prep easier.
- Cheese Matters: Use freshly grated Parmesan for the best melting and flavor – pre-grated cheese won't give you the same creamy result.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 45g
Protein: 35g
Fat: 38g
Saturated Fat: 18g
Cholesterol: 120mg
