We are going through a fun little period in our home where the girls will only eat pasta for dinner; in any shape or form, pasta, pasta, pasta.  One of my girls' favorites - and a dish that I ordered time and time again while living and traveling throughout Italy, is Penne al Salmone.  It is rich, delicious and easy to make...

Disclaimer:  Please note that I have never come close to suggesting that I cook or bake at a professional level.  Though I can be a little Martha Stewart-psycho when I entertain, I have found that with three babies under four years of age - easy works best.  As such, you will see my "interpretations" of things like Bechamel Sauce {below} that a chef would die after reading - oh well.  My methods are quick - usually fly-by-the-seat-of-my-pants and most of the time, pretty tasty... so if you don't mind a pinch of this and bit of that thrown in, you are in the right place!

Recipe:  Penne al Salmone {for 4 or mama, papa, two babies and leftovers for papa to take to work}

~ 4 fillets of salmon {preferably Wild Sockeye}

~ 2T. tomato paste

~ shot of brandy

~ 2 cloves of garlic {minced}

~ olive oil

~ salt and pepper

Bechamel Sauce

~ 1 c. organic whole milk

~ 1/2 stick of butter

~ salt and pepper

~ 2 t. cornstarch and water {slurry}

Start with the Bechamel - melt the butter in a sauce pan, then whisk in the milk.  Whisk often until it begins to boil.  Turn down the heat and mix your slurry {in a small bowl add cornstarch and about 1/4 c. of water - mix with your fingers ensuring you break up all the chunks of cornstarch}.  Slowly whisk this into your sauce - work slowly as this is an incredibly effective thickening agent - add a bit at a time and whisk until you have reached your desired consistency {some people like thicker sauces - some thinner}.  Add salt and pepper - whisk in and set aside.  If your sauce ends up a bit too thick, you can add more milk to thin it out.

Begin to boil your pasta according to the instructions on the box.  Meanwhile, heat olive oil in a medium size pan and add garlic.  When the garlic just begins to turn gold, add the salmon - breaking it into pieces.  When the salmon is nearly cooked through, add the brandy and the tomato paste - work this into the salmon until well combined - the tomato paste will give the dish a lovely salmon-colored hue.  When the salmon is cooked through, slowly stir in the Bechamel - mix thoroughly.  When the pasta is ready, drain and return the penne to pot - add sauce and toss well.  Top with Pecorino or Romano - eat and be happy!