Tagliatelle with spicy salmon sauce

Tagliatelle with spicy salmon sauce

Total: 35 Min. | Active: 35 Min.
Nutritional value / people: 411 kcal
, Fat: 15 g
, Carbohydrate: 50 g
, Protein: 18 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1tbsp olive oil
1 shallot, finely chopped
¾tbsp tomato puree
2tsp medium-hot curry powder
2tsp hot paprika
1 ½dl white wine
1dl fish bouillon
1dl single cream for sauces
to taste salt

Pasta & salmon

1 organic orange, zest thinly peeled, cut into extremely fine strips
salted water, boiling
250g noodles (e.g. Tagliatelle)
½bunch flat-leaf parsley, roughly chopped
300g smoked salmon in slices (organic), cut into pieces


½tbsp butter
2tbsp breadcrumbs
½ red chilli pepper, deseeded, finely chopped
2pinches salt
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For a baking tray approx. 25 x 42 cm, lined with baking paper

How it's done


Heat the oil. Sauté the shallots. Briefly add the tomato puree with all the ingredients up to and including paprika. Add the wine and boil it down to half. Add the stock, bring to the boil, reduce the heat. Simmer the sauce over a medium heat for approx. 2 mins. Pour in the cream, bring to the boil, season with salt.

Pasta & salmon

Briefly blanch the orange strips in boiling salted water. Remove, drain and set aside. Cook the pasta in boiling water until al dente, drain. Carefully combine the pasta with the sauce, the parsley and the salmon and gently heat through.


Heat the butter, toast the breadcrumbs over a medium heat until pale brown. Add the chilli, season with salt.

Good to know
Serve: Serve the pasta with the salmon sauce, garnished with the crumble and strips of orange.


Cooking pasta

Cooking pasta

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