Things You’ll Need:

• Large cut of salmon
• 2 ounces Parmesan
• 24 ounces vodka red sauce
• 16 ounce Box of rigatoni
• 2 ounces virgin olive oil
• Pinch of oregano
• 4 cloves minced garlic
• 1/2 ounce lemon juice
• Dash of pepper
• Dash of salt
• Skillet
• 4 quart boiling pan
• 2 quart boiling pan
• 1 bunch of green asparagus
• 2 large red tomatoes
• Pinch of chopped parsley

Preparation: 

Step 1:

Boil the noodles. Add two quarts of water to the boiling pan on high heat with 1 ounce of olive oil, and a dash of salt and pepper. Once the water has reached boiling point add the noodles and reduce the heat to medium-low.

Step 2:

Prepare the salmon. Rub the salmon with minced garlic, oregano and parsley. Grill in the skillet on medium-high heat in 1 ounce of olive oil for seven minutes per side.

Step 3:

Prepare the asparagus. In a 2 quart boiling pan add 1 quart of water, boil and reduce heat to medium-low. Wash the asparagus and chop into halves. Add the asparagus and cook for 15 minutes or until tender.

Step 4:

Dice the tomatoes. Using a cutting board and a sharp knife, dice both of the tomatoes and set aside.

Step 5:

Strain noodles. Once the noodles have finished cooking (about 10 to 12 minutes or until tender) remove from heat and strain, and set aside.

Step 6:

Drain the asparagus. Once the asparagus is fully cooked drain any excess water and set aside.

Step 7:

Chop the salmon. Once the salmon is done cooking, remove it from the skillet and chop it up, then set aside.

Step 8:

Mix the ingredients. In the 4 quart pan, mix the noodles, salmon, tomatoes, asparagus and vodka sauce thoroughly. Garnish with 2 ounces of parmesan, serve and enjoy.