Creamy Smoked Salmon Sauce atop Sweet Red Onion Linguine

Serving Size: 4-6


1 lb. Pappardelle’s Sweet Red Onion Linguine
1/2 stick unsalted butter
1 small onion, finely chopped
1 cup white wine
3/4 cup heavy cream
Zest of one lemon
2 tablespoons fresh lemon juice
2 tablespoons fresh chives, chopped
8 oz. smoked salmon, cut into strips
Sea salt and freshly ground black pepper


  1. Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain, reserving 1/2 cup of pasta water.
  2. While the pasta is cooking, melt butter in a sauté pan over medium heat. Add onion and cook until soft, about 5 minutes. Add wine and simmer until reduced by half, approximately 3-5 minutes. Add cream, lemon zest, lemon juice, chives and salmon. Warm - but do not boil - for approximately 1-2 minutes. Season with salt and pepper. If sauce appears too thick, add reserved cooking water.
  3. Serve sauce over individual plates of pasta. Serve immediately.