Tender pasta with red fish and creamy white wine sauce - what could be better? I just love this pasta - it's incredibly tasty and very easy to prepare. In addition, if you take farfalle - beautiful pasta, the name of which translates as butterflies, it turns out just wonderful.

You will need

How to cook

  1. Bring water to a boil at the rate of 1 liter per 100 g of pasta. Cut the fish into square pieces and add salt.

    Cutting trout, photo.

  2. Three parmesan on a fine grater.

    Three Parmesan cheeses, photo.

  3. Finely chop the onion.

    Cutting onions, photo.

  4. Quickly fry the fish in a frying pan in olive oil until it is only slightly browned.

    Frying fish, photo.

  5. We take out the fish, and fry the onion in the oil in which it was fried.

    Frying onions, photo.

  6. When it browns a little, add white wine and let it evaporate over high heat.

    Add white wine, photo.

  7. Reduce heat, add cream, Italian herbs and salt. Cook for a few minutes over low heat until the cream thickens a little.

    Cream sauce, photo.

  8. Mix the finished farfalle with sauce and cheese. Serve immediately garnished with basil.

    Farfalle with trout and cream sauce, photo.

There are recipe options

Italian parmesan can be replaced with Lithuanian parmesan, trout with salmon or salmon. You can use inexpensive Italian or Chilean wine for sauces.

Cooking time: 25 min

Number of servings: 3

Type of dish: dinner

Culinary tradition: Italy

What can you cook for dinner quickly, without unnecessary hassle and expense? Of course, pasta! Even 30 years ago, when the word “pasta” was used, a resident of the Soviet Union imagined some kind of substance ground to a homogeneous consistency, but, fortunately, today everyone already knows that pasta is the general name for all pasta products that came from Italy. There are more than 500 types in total, but the most common are, of course, cannelloni, conchiglia, linguine, pene, fettuccine and farfalle.

Farfalle (butterflies/bows) are usually served with tomato sauces, vegetables or various types of greens. But now such a dish as farfalle with salmon is becoming more and more popular. This recipe can be found in the most sophisticated restaurants. Pasta prepared in this way is a rather high-calorie dish, since it contains creamy sauce, but it is simply impossible not to try it.

It’s better, of course, to make bows/butterflies yourself, but now you can buy them in the store. Therefore, cooking begins with cutting the fish. The salmon must be washed, gutted, peeled, skinned and the meat cut off the bones. After that, the resulting fillet must be cut into pieces, sprinkled with salt and pepper and quickly fried in olive oil.

Now you need to peel the onion and garlic, chop and add to the pan with the fish. Mix everything and simmer until the onion becomes transparent. After which you can add cream and finely chopped herbs (oregano, basil). Simmer the sauce with salmon over low heat for 3-4 minutes until thickened. At the same time, it must be stirred constantly so that it does not burn.

It's time to boil the farfalle. The recipe for this pasta is simple. Salt is added to boiling water (1 liter of water per 100 g of pasta) and the farfalle is immediately added. Salt raises the temperature of the water by several degrees, and the pasta is boiled only at maximum temperature, so add it immediately after the salt. There should be enough space in the pan; you cannot cover the pasta with a lid. If you use store-bought farfalle, they cook for 8-10 minutes (check the packaging for the exact time). The end result should be al dente pasta, that is, slightly firm. It will reach the desired condition under hot sauce.

The finished farfalle can be placed in a colander and allowed to drain, or you can simply remove it from the water with a slotted spoon and place it directly onto portioned plates. In any case, when the pasta is on the plates, salmon in cream sauce is immediately placed on it and served. In general, this is considered a separate dish for dinner or lunch, but sometimes you can serve it with a green salad. Farfalle, the recipe for which already contained greens as one of the ingredients, can also be combined with a green salad. Since the dish contains fish, chilled white wine is served on the table.

Ingredients: 30ml olive oil 3 cloves garlic 800g tomato paste or tomato puree 150g feta 3/4 tsp. salt 1 tsp. sugar 10 basil leaves 600g farfalle pasta Preparation: 1. Chop the garlic and fry in olive oil for about 1 minute. 2. Add tomato paste (puree) 3. Cut the feta into small cubes. 4. Add feta to the sauce and reduce heat to low. 5. Prepare the sauce for 20 minutes, add chopped basil a couple of minutes before the end. 6. Boil the pasta. 7. Stir and serve with pasta.

My husband's brother Yura always categorically disliked fish. And, according to him, the dislike was caused primarily not by the seeds, as with many, but by the taste of the product. Well, we can’t put up with such gastronomic injustice - it’s difficult to feed everyone individually. Therefore, through “I don’t want” he had to eat fish. But specifically after this dish, Yura told me that “this is the kind of fish I’m ready to eat.” These are the pies. So

I just love chanterelles. And spaghetti with different creamy sauces. This recipe combines my two loves. The dish is prepared very simply and very quickly. The set of ingredients is also minimal. This is just the perfect dish for a quick dinner. Read, cook and enjoy. Ingredients for 3-4 servings: 600-700 g chanterelles 300 ml cream 20% fat 300 g spaghetti or other long pasta salt and pepper to taste cheese for serving as desired Wash the chanterelles thoroughly and let the water drain. Large

I periodically serve this light, fresh salad with small variations to my family as a snack before the main course. Every time it is eaten with great delight, so I strongly advise you to prepare it. Ingredients: 250 g raw salmon 150 g cherry tomatoes 150 g mozzarella 8 boiled quail eggs a head of lettuce (lettuce is best) For dressing: 2 tbsp. l. olive oil 1 tbsp. l. lemon juice salt and freshly ground pepper to taste Cut the salmon into small pieces and for

recipe for gourmets Ingredients for the recipe: - 800 g lean pork (neck) - 350 g chanterelles (or any other mushrooms) - 1 large onion - 400 ml heavy cream - salt, pepper marinade for meat: - 200 ml dry wine - garlic and hot paprika Cooking recipe: Marinate the meat for at least 2-3 hours Finely chop the chanterelles and onions Fry in a frying pan until golden brown. Add cream, salt, stirring, cook for a couple of minutes Place the pork in a heatproof dish Pour the sauce over the pork Bake under foil in a preheated

delicious dish recipe Ingredients for the recipe: 250 g champignons 250 g chanterelles 3 cloves garlic 120 ml cream 1 egg 40 g butter 2 tbsp. l. chopped parsley salt and pepper to taste Recipe: Wash the mushrooms and chop thinly. Melt the butter in a frying pan and fry the mushrooms until they begin to turn golden and the liquid has evaporated completely, about 15 minutes. Let it cool a little. In a bowl, mix cream, egg, herbs, chopped garlic, salt and pepper. Add mushrooms to the mixture and stir. Divide the mixture into

Our dear guests!

It's no secret that we all love to eat well, and one of our favorite dishes is Farfalle with salmon in creamy sauce. Therefore, many people, especially our beloved women, sooner or later wonder: . A simple recipe was written especially for you, which briefly and clearly explains how to cook Farfalle with salmon in cream sauce at home. Here all the recipes are written in simple, understandable words, so even the most inexperienced cook can easily prepare Farfalle with salmon in cream sauce. For this purpose, special recipes have been created with detailed photographs and step-by-step descriptions of the preparation steps. By following the written recipe, you can easily prepare this delicious dish and feel its beneficial properties and impeccable taste. If you, dear readers, after viewing this material still do not understand, how to cook farfalle with salmon in creamy sauce, then we suggest you look at our other recipes.

I present to you all the goodies - the delicacy and favorite of our family - Farfalle with salmon! Despite all my dislike for fish, I gobble this one up by both ears, slightly inferior in speed only to my husband :). This recipe was spotted by my man in a restaurant" Napule". The verdict was not subject to appeal: "I want the same thing! Cook it for me!" I managed to make this dish about the 7th time. Before that, I scoured the entire Internet in search of it, but I never found a recipe. Thanks to Sasha Sobol (chef of "Ward No. 6") and the cooks from "Kings and Cabbage", who answered some of my questions and gave me some tips. With their own efforts and the advice of others, the dish was a success and has taken root in our family! The dish is prepared very quickly and easily, but without knowing the basic things you are unlikely to succeed.

Ingredients (for 3-4 servings):

  • 250 g steak or salmon fillet (salmon or trout) - this time I had salmon fillet (frozen or lightly salted fish will not work)
  • 200 g of heavy cooking cream 18% - I buy a liter of cream "Na Zdorovye" - enough for Farfal with salmon, and for creme brulee, and for cheese cake. Coffee creamer (even the richest) will not work.
  • 1/2 pack of farfalle (pasta - bows) Of all the ones we tried, the Italian “Pasta Zara” or “Divella” are better in shape and taste - they hold their shape well and do not boil into “dumplings”, like, say, the Polish “Lubella”
  • spices: salt, pepper, dried basil
  • 100 g of hard cheese - I buy “Noir” - a la Ukrainian Parmesan, although it’s nothing like it :) (you can use any hard cheese)
  • Olive oil
Approximate cooking time: 15 minutes



Place a pot of water under the pasta on the stove. Salt the water and bring to a boil. While the water is boiling, cut the fish: use tweezers to remove all the bones, separate the skin, carefully peel the salmon from the film (if using fillet) and cut the fish into small pieces. Add the pasta to the boiling water and quickly stir with a slotted spoon. Bring to a boil under the lid, reduce heat and cook further without a lid, stirring occasionally. While the pasta is cooking, grate the cheese onto a fine grater and start heating the pan.


Pour a tablespoon of olive oil into the pan, wait until it heats up and quickly fry the salmon over medium heat constantly and carefully (so that the pieces of fish do not start to fall apart), stirring with a spatula. Salmon cooks very quickly - you don’t need to fry it in this dish (!) as you are used to doing, say, with steaks. If the salmon turns from red to pale and then begins to show brownish flanks, you have overcooked it. The dish will lose all its tenderness - so be careful!


When all the pieces of fish turn white (a sign of readiness), reduce the heat to low and add cream. Mix well and immediately add grated cheese.


After the cheese has melted, add salt and lightly pepper. Add some dried basil to the creamy mixture.


Mix well, check for salt and simmer (without a lid) for about 3-5 minutes over low heat, stirring constantly.


Check the pasta for doneness. It is a well-known fact that Italians do not like boiled pasta - therefore, they undercook it slightly. Slightly is not when the pasta crunches on the teeth, but when it is slightly (!) hard, holds its shape well, and does not spread in all directions! This is when it is clear that in fact they are already ready, although they are not overcooked! Throw the pasta into a colander and immediately (before the pasta begins to chaff and stick to each other) throw it into the creamy fish dressing (directly into the frying pan). Mix quickly and gently with a spatula and serve immediately!


Bon appetit to you!

How to reheat: This dish cooks so quickly that there is no point in cooking it for several days - it is better to make it fresh, but (!) if you have pasta left, put it in the refrigerator, and when you reheat, add cream and add a little more salt. When it warms up a little, start stirring. If you miss the moment, the paste will figuratively burn with all the ensuing consequences - brown stains, etc. My husband almost burned me once

Farfalle with salmon is a tender and beautiful dish. Many people mistakenly believe that only a chef in a good restaurant can prepare it. But that's not true. The fact is that this recipe is simple. Anyone can handle it. Why farfalle? This type of pasta looks elegant and is easy to eat, unlike spaghetti. And the salmon harmonizes perfectly with the delicate and creamy sauce. It is diluted with boiled vegetables, such as carrots, and seasoned with spicy cheese. The fish itself is also chosen according to your taste. Some people prefer the salted or smoked version, while others prefer the fresh one. For this reason, there are a lot of pasta recipes, everyone can choose something to suit their taste.

A simple dish

Farfalle with salmon in this case is prepared quickly. Cold smoked salmon is used for this, which means the cooking time is reduced. You need to take the following ingredients:

  • 500 g pasta;
  • 400 g salmon, fillet;
  • 70 g parmesan;
  • 200 ml cream with thirty percent fat content;
  • a couple of teaspoons of Dijon mustard;
  • a little salt and pepper.

Farfalle with salmon in creamy sauce looks very tender. However, some also decorate the plate with a small sprig of parsley for brightness. You can also substitute another cheese, although this is not recommended. The main thing is that it is hard and melts well.

Cooking pasta with salmon

First, prepare the pasta itself. It is boiled in salted water. Traditionally, they take a liter of water per hundred grams of paste. It is better to read the recommendations on the product packaging. Cook until done.

Salmon is cut into small pieces. It can be cubes or strips, only the beauty of the presentation depends on this, nothing more. Grate the cheese on a fine grater. Cream is poured into a frying pan, heated and mustard, cheese and pepper and salt are gradually introduced. When the cheese has completely dissolved, add the salmon and keep it in the sauce for about five minutes, stirring. The fire is kept below average.

Place the farfalle on plates and pour over the creamy fish sauce. Eaten hot.

Salmon with tomato and cream

This option is less common, but farfalle with salmon has a brighter taste. For this recipe take:

  • 400 grams of pasta;
  • 300 g fish fillet;
  • 2 cloves of garlic;
  • a head of red onion;
  • 200 ml cream;
  • salt and pepper;
  • 70 g butter;
  • a couple of tablespoons of tomato paste;
  • some greens for serving.

Also in this case, instead of tomato paste, you can use pureed tomatoes, then the sauce will be thicker.

Tender salmon in sauce: preparation

First, peel the onions and garlic. They cut very finely. The fish is cut into small cubes. Approximately fifty grams of butter is melted in a frying pan and the onions and garlic are fried until transparent.

Add salmon and cook for another three minutes, stirring. Add tomato paste, mix again and simmer for about three minutes.

Boil the pasta until tender, place in a colander to drain the liquid. Pour in cream, add any spices and salt. Add pasta to creamy sauce with salmon. Place on serving plates. When serving, farfalle with salmon in creamy sauce is decorated with finely chopped herbs.

Creamy sauce without cheese

For this option you need to take a minimum amount of ingredients. The farfalle dish with salmon is very tasty, although the sauce is not thick. For this recipe take:

  • 600 g fish fillet;
  • 300 grams of bow-shaped paste;
  • cream - 200 ml, with a fat content of at least 20 percent;
  • 2 tablespoons of vegetable oil;
  • a couple of sprigs of parsley;
  • salt to taste.

Prepare the farfalle according to the instructions, leaving it in a colander to drain the liquid. Heat a little oil in a frying pan and add the diced fish. Stirring, cook for about seven minutes. Pour in cream and season with any spices. Simmer until the sauce thickens. Place the pasta on a plate and pour the sauce over it thickly. Chop the parsley and sprinkle on the finished dish. This salmon farfalle recipe is quick. However, a lot depends on the fat content of the cream. Otherwise the sauce will not thicken. The fattier this ingredient is, the better.

Original recipe with vodka

This dish has a spicy taste. To prepare it you need to take:

  • 200 grams of pasta;
  • 150 g of cream with a fat content of at least twenty percent;
  • 20 grams of olive oil;
  • 50 g vodka without additives;
  • a pinch of nutmeg and pepper.

The fish is smoked, so you don’t have to add salt. However, a lot depends on taste preferences.

Cook the farfalle until tender, following the instructions on the package. The fish is cut into small cubes. Place a frying pan or saucepan on the fire, add cream and heat it. Pour in oil. If necessary, you can replace olive oil with cream. After the cream boils, fish and spices are added. Pour in vodka and let the sauce simmer for about three minutes. Then remove the sauce from the heat. Place the farfalle in the pan and mix all the ingredients.

This recipe for farfalle with salmon in a creamy sauce has a delicate flavor, and there is no alcohol in it.

Pasta with vegetables and fish

Farfalle pasta with salmon can also be prepared with broccoli. The taste will only become brighter from this. For this recipe you need to take:

  • 100 grams of broccoli;
  • 1 head of white onion;
  • small carrots;
  • a teaspoon of salt;
  • 250 g salmon fillet;
  • 200 ml cream;
  • 250 grams of pasta;
  • a tablespoon of odorless vegetable oil.

First, the pasta is sent to cook. The fish is cut into cubes. Boil carrots and broccoli until half cooked; they should remain firm inside.

Vegetable oil is poured into the frying pan. They warm it up. Finely chop the onion and fry it on all sides until golden brown. Combine the cream with salt in one bowl. Add fish to the onion, lightly fry over high heat, then reduce it. Add cream and simmer the sauce for another five minutes.

Place the paste in a colander to drain off excess moisture. Broccoli and carrots are cut into cubes. Add vegetables to the fish, simmer for a few more minutes and turn off the heat. Leave the sauce covered for about five minutes. Then paste is added to the fish, stirred and the dish is served in portioned plates. Farfalle with salmon turns out elegant thanks to vegetables.

Dish with salted fish

For this delicious recipe take:

  • 500 ml cream;
  • 200 grams of salted salmon;
  • 500 grams of pre-boiled farfalle;
  • 8 cloves of garlic;
  • a bunch of parsley - large enough, you can replace it with cilantro;
  • a little olive oil;
  • salt and pepper to taste.

The salmon is cut into thin strips, the parsley is finely chopped. Peel the garlic and also chop it finely. Take a pan with a thick bottom. Pour oil and heat it, add garlic. Heat the garlic in oil to release the smell, but do not fry it.

Pour in the cream and mix thoroughly. As a result, they should boil down by about a third. Now add spices to taste. Add parsley. Add salmon, stir and heat for just a couple of minutes. Add the boiled paste and mix again. Serve this wonderful dish immediately, before it cools down.

Farfalle is not only tasty, but also beautiful. Now you can find these beautiful “bows” or “butterflies” not only of one color, but also multi-colored. They will truly become a table decoration. A pasta dinner with a rich creamy cheese sauce topped with salmon is a great way to end the day. Many people also use smoked salmon, which gives the dish a more tart aroma and deeper taste. There are really a lot of recipes, some contain broccoli or carrots, others contain cheese. And the simplest ones include only cream, pasta and fish. Of particular note is an unusual recipe with the addition of vodka. However, this only enhances the taste.