Salmon Penne

280 gr. of penne rigate
2 mature tomatoes
1 cup of Cognac (also grappa or fil’e ferru)
200 gr. of tiny pieces of smoked salmon
1 clove of garlic, olive oil, parsley, salt

Lightly brown the clove of garlic with a couple tablespoons of olive oil, remove the garlic, add the pieces of salmon for a few minutes to absorb the flavour, dash with cognac. Add the crushed tomato pulp together with some red pepper. Mix well, add salt if needed and continue to cook on medium heat for about ten minutes; in the meantime cook the pasta. Before removing the sauce from the heat, add some chopped parsley. Drain the pasta and add the sauce, making sure it is served hot.