6-8 ounces cooked salmon broken into ½ inch pieces
3 tablespoons butter
¼ cup each julienne red, yellow, and orange pepper
½ cup hydrated, julienne sun-dried tomatoes
6 cups cooked farfalle or bow-tie pasta
1 cup heavy cream
½ cup grated parmesan or pecorino cheese
2 tablespoons chopped flat-leaf Italian parsley
1 teaspoon salt
1 tablespoon fresh cracked black pepper
Place the butter in a medium sized sauté pan over medium-high heat. Add the julienne peppers, and sun-dried tomatoes- sauté for two minutes. Add the salmon and cook for an additional 2 minutes. Place the pasta in the sauté pan and toss with the salmon-pepper-sun-dried tomato mixture until all of the ingredients become hot, approximately 2 minutes.
Add the heavy cream and gently toss the mixture in the sauté pan making sure everything gets coated- don’t overwork the dish; you don’t want the pieces of salmon to break apart.
Once the cream has reduced slightly add the parmesan/pecorino cheese. Continue to gently mix until a thick sauce forms.
Add the parsley, salt and pepper and mix.
Chef Chuck Kerber