Take a Trip to Italy with my Bucatini and Blackened Salmon.
This is a sponsored post for HemisFares™ brand that is available exclusively at Kroger family of stores. All opinions are honest and 100% my own.
Have you ever wondered how sad life would be without pasta? It’s almost heartbreaking to think about it…sigh.
For this dish I choose Bucatini. Bucatini is a slow-dried, thick and hollow pasta that is from the Lazio Region of Italy and is a favorite pasta of Rome.
Today we are making Bucatini with Blackened Salmon, Asparagus and Grape Tomatoes in a Gorgonzola Cream Sauce. Let’s begin by gathering our ingredients aka Mise en Place.
Although the dish looks complicated it only has a few components you need to get ready. Lightly cook the asparagus, start the cream sauce reduction, blacken the salmon and cook the pasta. If you have a nice serving bowl it makes a great presentation.
If not, you can serve out the portions in your pasta bowls or dinner plates.
Serve up your pasta with extra Romano and Gorgonzola Cheese and fresh ground black pepper. Can I tell you that is dish was ah-mazingly delicious? In fact, even reheated the second day it was still better than most of the pasta dishes you’ll order at your favorite Italian restaurant. And at a fraction of the price!
If you enjoyed this recipe you may also like these:
- Spaghetti and Meatballs
- Restaurant Style Tomato Sauce with Sausage
- Restaurant-Style Clams and Spaghetti
- Fettuccine Alfredo