Recipe: Penne with Smoked Salmon from Sunset magazine

My older copy of pasta recipes didn't have it but I found the recipe in Sunset's all-time Favorite Recipes. I love the Sunset cookbooks.

PENNE With SMOKED SALMON

12 ounces dry penne or other drysmall tube-shaped pasta such as mostaccioli or ziti
2 tablespoons olive oil
1 small shallot, thinly sliced
4 small pear-shaped (Roma-type) tomatoes, peeled, seeded, and chopped
2/3 cup whipping cream
Pinch of ground nutmeg
2 tablespoons chopped fresh dill or 1/2 teaspoon dried dill weed
1/3 cup vodka
4 to 6 ounces sliced smoked salmon or lox, cut into bite-size strips
White pepper
Dill Sprigs

In a large pan, cook pasta in about 3 quarts of boiling salted water until barely tender to bite (10-12 minutes); or cook according to package directions. Drain.

While pasta is cooking, heat oil in a wide frying pan over medium-low heat. Add shallot and cook, stirring often, until soft but not brown (about 3 minutes). Stir in chopped tomatoes; cover and simmer for 5 minutes. Add cream, nutmeg, chopped dill and vodka. Bring to a boil over high heat; boil for 1 minute.

Add pasta to sauce and toss gently until well coated. Remove from heat; add salmon and mix lightly.

Season to taste with white pepper and garnish with dill springs. Makes 4 servings