Pasta With Salmon

• 4 ounces sweet butter
• 1/2 medium onion, chopped
• 1 1/2 cups heavy cream
• 1/4 cup Cognac or white wine
• 1/2 cup grated Romano cheese
• 5 sun-dried tomatoes (available at specialty food shops) or 2 plum tomatoes, cut in julienne slices
• 1/2 pound Nova Scotia salmon, cut into 1-inch pieces
• Salt and pepper to taste
• 1 pound linguine or fettuccine
• Fresh dill, optional

1. In 9-inch frying pan, melt the butter and saute the onions over low heat until tender but not brown.
2. Stir in cream, increase heat to medium-high and simmer 5 minutes to reduce cream.
3. Stir in Cognac or wine, grated cheese and sun-dried tomatoes.
4. Mix in salmon, and season to taste with salt and pepper.
5. Simmer for 2 minutes more and set aside.
6. Cook pasta in plenty of boiling salted water with 1 teaspoon of salad oil, according to package directions; if fresh pasta is used, cook for 3 minutes.
7. Drain pasta and toss with salmon sauce in a bowl.
8. Sprinkle chopped fresh dill on each serving, if desired.

sweet butter, onion, heavy cream, cognac, romano cheese, tomatoes, salmon, salt, linguine, fresh dill

Taken from cooking.nytimes.com/recipes/1012 (may not work)