Turn the salmon over in the frying pan. Remove the skin using a set of tongs and discard.
Break up the salmon using the back of a fork into chunky pieces.
Stir the cream into the sauce.
3 tbsp double (heavy) cream
Add the cooked pasta to the pan along with a good splash (about 1/4 cup) of the pasta cooking water.
Stir the pasta into the sauce, distributing the pieces of salmon amongst the pasta.
Add more of the pasta cooking water if you want to loosen up the sauce further (optional).
Divide the pasta between bowls and top with a little grated parmesan, black pepper and a sprinkling of fresh basil leaves.
grated parmesan cheese, black pepper, fresh basil
Video
Notes
Can I make it ahead?This dish tastes best when cooked and eaten right away, but if you did want to make it ahead, then cook the dish, quickly cool, cover and refrigerate.Reheat in a pan over a medium heat with a lid or foil on for about 10 minutes or so. You'll need to move it around the pan a couple of times with a set of tongs and you may need to add a splash of water to loosen up the sauce - cook until piping hot throughout.Ingredient swaps
Swap the rigatoni for your favourite pasta shapes.
Swap the salmon for trout or king prawns if you fancy a change
Add in extra vegetables - such as mushrooms, peppers or sugar snap peas, when you add in the garlic.
Stir in a handful of grated parmesan or cheddar when you add in the pasta.
Add a pinch of chilli flakes for a bit of heat.
Nutritional information is approximate, per serving (this recipe serves 4) NOT including the serving suggestions of parmesan, pepper and basil.