Pennette al Salmone

Method

1. Finely chop the onion and place it in a pan with a drizzle of oil and a knob of butter. Sauté over low heat until softened.
2. Cut the smoked salmon into pieces and add it to the pan.
3. Deglaze with white wine or cognac, or with a little pasta cooking water.
4. Add the tomato and cook for 6-7 minutes over medium heat.
5. Add the cream and stir. Cook until the pasta is ready.
6. Drain the pasta al dente and transfer it to the pan with the sauce.
7. Add another knob of butter and toss well.
8. (Optional) Sprinkle with chopped parsley before serving.