Farfalle Al Salmone

This dish is a staple in many homes.  You can make this anytime in just minutes (about the time it takes to cook a pound of pasta!) when you start with Due Cellucci Vodka Sauce as the base.  In the unlikely event that you have made a dinner with leftover salmon fillets one night, you can save time and steps by flaking the leftover salmon to add to this recipe.  Otherwise, use fresh salmon fillets and cook as per directions below.


  • 1 medium onion, diced
  • 3-4 cloves garlic, minced
  • 1-2 tbsp olive oil
  • Salt and pepper
  • 2 salmon fillets
  • 1 lb farfalle (bowtie) pasta
  • 1 jar Due Cellucci vodka sauce
  • 1 cup frozen peas, thawed (optional)


  1. In med-large pot, bring water to boil for farfalle pasta and cook according to directions.  Make sure you salt the water - as many famous TV chefs coach, salt the water to taste like the ocean. Use a heaving palm full of regular salt in the water
  2. While pasta is cooking, heat olive oil in pan and sauté garlic and onion until soft light golden brown color
  3. Move onions to sides of pan. Add a touch of oil to middle of pan if needed and lay salmon fillets skin down on the oil in middle of the pan
  4. Salt and pepper the salmon and cook over medium heat for a few minutes, uncovered
  5. Cover pan, lower heat and let salmon steam to finish (about 10 mins)
  6. While salmon is cooking, heat Due Cellucci Vodka Sauce in a separate sauce pan and leave to simmer on warm until ready to combine
  7. The Salmon is cooked when the fish easily flakes at the middle. Turn off heat and using two forks, start to flake salmon meat, discard skin from bottom of fillets
  8. Add vodka sauce to onions, garlic and flaked salmon. Keep warm until pasta is strained and ready to combine
  9. Optional: add a cup of thawed frozen peas to the salmon sauce during this step for bright pop of green
  10. Once pasta is cooked and strained, return pasta to pot and spoon in the salmon sauce.  Mix well until pasta is fully coated (you can also add additional sauce once plated).

Recipe and Photo reprinted with the permission of Due Cellucci

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