Creamy salmon spirals - Safcol

Ingredients

• 500g spirals, rigatoni or short pasta of your choice
• 2 tbsp extra virgin olive oil
• 2 cloves of garlic, chopped
• 2 tbsp tomato paste
• 300ml tomato puree
• 30ml vodka
• 100ml pouring cream
• 3 x 95g can Safcol Salmon in Springwater , drained
• ½ lemon, zested
• 2 sprigs of basil, leaves picked
• Parmesan cheese to serve
• Bring a large pot of salted water to the boil.
• Add the vodka and cook for a further minute to allow the alcohol to evaporate and then add the puree.
• Bring to the boil and then turn down to a simmer and cook for 5-8 minutes until very thick and rich.
• Cook the pasta until just al dente. Reserve ½ cup of the starchy cooking liquid from the drained pasta.
• Add the cream to the tomato sauce and simmer until thickened.
• Add the drained pasta to the sauce and the starchy liquid, and toss until the sauce coats the pasta. Then add the salmon, followed by the lemon and basil.
• Remove from heat and add Parmesan before serving.