Pennette with Salmon

Method

1. Melt the butter in a pan over low heat.
2. Finely chop the onion and add it to the melting butter until fragrant.
3. Add the smoked salmon to the pan and sauté gently.
4. Deglaze with cognac and let the alcohol evaporate.
5. Add the tomato from a jar along with a little pasta cooking water; stir to combine.
6. Add the heavy cream and mix well.
7. Season sparingly with salt, because the salmon is already salty.
8. Cook the penne pasta until 2–3 minutes before al dente, then drain and add to the sauce to finish cooking.
9. Serve with a spoon or fork.