Recipe & photography by Ed Barrow.
Ingredients
30g of salted butter
1 banana shallot, finely sliced white onion, finely chopped
6 sweet Piquanté peppers, sliced into rings
1 tbsp of smoked paprika
2 tbsp of tomato puree
80ml of single cream
150g of Northern Pasta Co Rigatoni
Lemon juice and zest
100g of Smoked Salmon, roughly chopped
Small handful of fresh dill, finely chopped
Lemon juice and zest
Method
Start by placing a large pan of well salted water on to boil for the pasta.
Add the butter to a sauté or frying pan and place on a medium heat. Once melted add the shallot and peppers and fry for 4-5 minutes until softened. Then add the smoked paprika and tomato purée fry for a further minute.
Pour in cream and season well with salt and pepper. Leave to gently simmer on a low heat whilst you cook the pasta.
Add the Rigatoni to the boiling water and cook for 9 minutes until al-dente.
Just before the pasta is done, add the smoked saffron to the sauce, a squeeze of lemon juice and the fresh dill
Drain the pasta, reserving back some pasta water. Add the drained rigatoni to the pan with the sauce along with a good splash of pasta water. Divide between 2 bowls and finish with a grating of lemon zest over the top.
