This is the recipe for the BEST pasta dish I have ever had, and I am now sharing with you all. The ingredients listed are for two servings (two people), but you can halve it for 1 or multiply it for bigger dinner parties (orrr to keep for leftovers). Enjoy!
Cook pasta according to package instructions.
While the pasta is cooking, mince the garlic cloves and chop the sun-dried tomatoes into small pieces. Add both to a deep skillet over low-medium heat and saute together for about 1-2 minutes while stirring.
Add the liquids; the cream, white wine, and chicken broth, and raise the temperature to bring it to a boil. Once boiling, reduce the heat to low-medium again and let it simmer for 3-4 minutes.
*If the sauce doesn't thicken to your liking, you can add 1/2 tsp of corn starch (which I did) to get the right consistency.
Cut your smoked salmon into chunks, and add it to your sauce. Heat the salmon through (you will see it change from dark to light pink) and continue to stir so the flavors get incorporated into the sauce.
By now your pasta should be done, so drain it, and add it to your sauce-salmon mixture. Top it off with the lemon juice, grated cheese, dill, and any other seasonings (I added a touch of pepper). Mix well.
*I also added a bit of sun-dried tomato pesto for some extra flavor.
Let it sit for a minute or two to heat evenly, and serve!
1. Because the salmon is salty to begin with, make sure the broth you purchase is no sodium (or very low sodium) to avoid any extra saltiness, and don't add salt until you taste the dish prior to serving.
2. If you can't find Smoked Gouda, you can use Parmesan (that's what some of the other recipes used, but it didn't give me the rich smokey flavor I was looking for).
3. Top off your dish with some dill to make it look extra fancy.