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Creamy Tomato-Smoked Salmon Pasta

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"My family is a big fan of smoked salmon in pasta, and this is one of my favorites. The sauce has a lovely cream-and-tomato flavor, and once you add in the smoked salmon, it's heaven!"
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30 m servings 789
Original recipe yields 4 servings


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  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  2. Meanwhile, melt butter and olive oil in a pot over medium heat and cook shallots until soft and translucent, about 5 minutes. Add tomatoes and 1/2 the juice. Season with Italian herbs, salt, and white pepper. Cover pot and simmer for 10 minutes. Remove pot from heat and puree contents using a stick blender until smooth. Stir in cream.
  3. Return pot to stove and bring to a boil. Add white wine, smoked salmon, and sherry. Season with salt, white pepper, and basil and heat until warmed through but do not boil.
  4. Serve spaghetti with tomato-smoked salmon sauce and freshly grated Parmesan cheese.

Nutrition Facts

Per Serving: 789 calories; 44.7 65 26.2 149 1175 Full nutrition

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