This is one of our favorite pasta recipes. When you are in the mood for a creamy, decadent dinner that is not overly heavy, this is the one for you. The peppered hot smoked salmon brings in a slight saltiness that pairs perfectly with the butter and cream. 
The recipe is simple enough for a weeknight but also elegant enough for a dinner party. 
Yield 4 servings
1 lb. pasta or gluten-free pasta
¼ cup butter
½ onion, chopped
4 cloves garlic, minced
⅓ cup vodka
1 cup whipping cream, room temperature
½ lb. peppered hot smoked salmon
1 Roma tomato, chopped
Salt and pepper
⅓ cup grated parmesan cheese
Cook the pasta per package directions. Once the pasta is al dente, drain it in a strainer, saving a half cup of the pasta water for the sauce. 
While the pasta is cooking, melt the butter in a skillet over medium heat. Next, add the onion and the garlic and simmer while stirring until softened. Turn the heat down if it begins to brown. Add the vodka and continue simmering on low until reduced by half. 
Finally, pour the whipping cream into the sauce and simmer until the sauce has thickened. Once thickened, add the salmon, tomatoes, and season with salt and pepper to taste. If needed, add the saved pasta water a little at a time to thin the sauce out a bit. Remove the sauce from the heat. 
Add the hot pasta to the sauce and gently toss to coat. Serve with grated parmesan cheese. 
Just Salt It, and enjoy!