Fettuccine with Balsamic Sun-Dried Tomato Cream Sauce and Grilled Salmon

  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Chef Joe Paglia of Arturo Joe’s in Narragansett, RI, serves this creamy fettuccine with a grilled filet of salmon. You could also toss in chunks of salmon or serve the pasta without seafood for a vegetarian option.


Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

In a sauce pot over medium heat, warm the cream, butter, and balsamic and reduce them by one quarter. Stir frequently to prevent scorching. Stir in the garlic, dill, tarragon, tomatoes, and scallions and remove from the heat. Season with salt and pepper. Keep warm or cool and refrigerate.

Step 3

For each serving, to order: Season one portion of salmon with salt and pepper and grill it to medium-rare.

Step 4

Reheat about 1 cup pasta in simmering water. Warm about 1/3 cup sauce in a saute pan. Drain and add the pasta to it. Toss to coat. Plate the pasta and top it with the salmon. Drizzle on balsamic demi glace to finish.


  • 3 lbs. Barilla® Fettuccine
  • 3 qt. heavy cream
  • 12 oz. butter
  • 6 oz. balsamic vinegar
  • 1 1/2 Tbsp. chopped garlic
  • 1 1/2 Tbsp. chopped fresh dill
  • 1 1/2 Tbsp. dried tarragon
  • 2 1/4 c. sliced sun-dried tomatoes
  • 3/4 c. sliced scallions
  • Salt and pepper
  • 24 4-oz. portions skinless salmon
  • Balsamic demi glace
Chef Recommended Cuts
  • Fettuccine
  • Linguine
  • Thick Spaghetti
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 24
Servings Per Container servingd

Amount Per Serving
Calories 739
Calories from Fat 522
% Daily Value*
Total Fat 58g
Saturated Fat 22g
Trans Fat 0g
Cholesterol 195mg
Sodium 161mg
Total Carbohydrate 49g
Dietary Fiber 7g
Sugars 5g
Protein 10g

Vitamin A 44%
Vitamin C 8%
Calcium 10%
Iron 3%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.