Spicy, saucy salmon and white beans alla vodka

With fresh tomatoes and basil

Hi, friends. Do you ever crave a pasta dish without the… pasta? Hear me out — I know it sounds odd — but I’ve been known to eat sauces without noodles from time to time. And let me tell you, it is quite satisfying.

Sometimes I serve them over veggies, sometimes I eat them on their own in a big bowl like soup. Weird, yes, but good! Obviously, this works a lot better with a meaty sauce like bolognese or ragu. (Honestly, what’s the difference between a bowl of bolognese and a bowl of chili?) But a creamy sauce? On its own? Not for me.

Which is where today’s recipe comes in. It’s spicy, savory, and oh-so-delicious pasta alla vodka, minus the pasta, plus beans and salmon. And fresh tomatoes because, well, ‘tis the season.

Now I am absolutely not saying this is a healthy for pasta alla vodka. First of all, it’s got all the cream and cheese so… not healthy (thought it does have more fiber and protein!). Second of all, I would never — and I mean, never — tell you not to eat the pasta if you’re craving the pasta. Eat the damn pasta!!

But, if you are yearning for something a little bit different that has those same familiar flavor notes, this just might be your new favorite meal.

Tell me more

This is actually a really easy one-pan meal that’s ready in under 30 minutes, but is so stunning and delicious that you’d never guess that.

It starts by searing off some salmon filets, then sautéing our aromatics, adding in vodka if you wish, fresh tomatoes plus tomato paste, calabrian chilis, beans, and a bit of liquid and letting that bubble away for a few minutes until the tomatoes are bursting. Next comes cream and parmesan and, honestly, that’s it! It couldn’t be simpler, easier, or more delicious.

Serve it on a weeknight when you’re craving something yummy and a bit indulgent, serve it to your friends when they come over for dinner al fresco, serve it to yourself because you deserve a meal lovingly made just for you. I really love this one and I hope you do, too.

Before we begin

• In my opinion, the title “alla vodka” is a state of mind and not a necessary ingredient. I’ve included vodka in the recipe, though I’ve also tested it without and didn’t notice a discernible difference. If you’d prefer to skip the booze, just omit that step. Also, feel free to use gin instead!

• I like to ask for center cut salmon filets because they tend to be a bit thicker and more uniformly thick. Choose skin-in or off — whatever you prefer.

• Feel free to decrease or increase the Calabrian chilis to make it less or more spicy!

• I tend to think of garnishes as optional, but in this case, I really do think the fresh basil is a must. It adds so much great flavor and freshness that nicely complements the creaminess of the dish.

• Cannellini beans get nice and velvety when they’re cooked down a bit, like we’re doing here, but you could also use chickpeas or whatever beans you have on hand, really.

• I like this with some crusty bread on the side but you could serve it over rice or even pasta.

• A simple, lemony arugula salad — just arugula, salt, pepper, lemon juice, extra virgin olive oil, and maybe a little bit of parm — would be just delicious on the side.

• If you like this, you might like my creamy, spicy red pepper pasta alla gin, my Italian sausage and cannellini bean chili, and my gorgeous green coconut cod.

The recipe

Serves: 2

Ready in: 25 minutes