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Extra Creamy Sun-Dried Tomato Pappardelle with Salmon

One-pan pappardelle cooked in chicken stock with caramelized onions and sun-dried tomatoes, finished with heavy cream and flaked salmon.
Print Recipe
Course Main Course
Cuisine Italian-inspired
Servings 6 servings

Ingredients
  

  • 4–5 tbsp butter
  • 2 large onions thinly sliced
  • 3–4 tsp garlic powder to taste
  • 1 to 1 1/2 cups sun-dried tomatoes chopped
  • 1 1/2 to 2 lbs pappardelle pasta
  • 6 to 7 cups chicken stock plus extra if needed
  • 2 cups heavy cream
  • 1 1/2 to 2 lbs cooked salmon flaked
  • Fresh basil for topping
  • Parmesan cheese for serving
  • Salt + pepper to taste

Instructions
 

  • Melt butter in a large deep skillet or Dutch oven over medium heat. Add onions and cook slowly until soft, golden, and lightly caramelized.
  • Stir in the garlic powder and cook about 30 seconds.
  • Stir in the sun-dried tomatoes and cook another 1–2 minutes.
  • Add dry pappardelle directly to the pan. Pour in chicken stock until the pasta is mostly covered. Cover and simmer gently, stirring often.
  • Add more stock as needed until the pasta is tender and the liquid has reduced into a slightly thick, starchy sauce.
  • Lower the heat and stir in the heavy cream. Simmer gently 2–3 minutes until rich and silky. Season with salt and pepper.
  • Gently fold in the cooked salmon so it stays in chunky pieces and warms through.
  • Top with fresh basil and plenty of Parmesan. Serve immediately.

Notes

For extra creaminess, add a splash more cream or a small knob of butter. Save a splash of stock to loosen before serving.