1 (6 oz.) box tortellini, dried or fresh cheese-filled
1/4 lb. smoked salmon
1/2 tbsp. butter
Freshly ground black pepper
1 c. vodka
2 c. heavy cream
Parmesan cheese

Cook tortellini in salted water for half the time recommended on package directions (should be very firm). Drain the cooked tortellini and reserve in cold water.

Cut salmon into pieces 1/2 inch wide and 1 to 2 inches long. Trim away any dark meat. Use trimmings, plus as much more salmon as needed to obtain 1 tablespoon, finely minced, to begin sauce.

Melt 1/2 tablespoon butter over low heat in large heavy saucepan. Add the finely minced tablespoon of smoked salmon and a few grounds of black pepper and allow to stew 1 to 2 minutes. Add vodka, reserving 1 tablespoon. Raise heat to medium high and reduce vodka to about 2 tablespoons. (The salmon may begin to disintegrate.) Add 2 cups cream and cook over medium high heat; reduce to about 1 cup. The sauce should be think enough to coat a spoon. Drain tortellini well (water will thin the sauce) and add to the sauce.

Cook over medium low heat until tortellini is tender. Add smoked salmon pieces and reserved 1 tablespoon vodka. Cook 1 minute more to heat the salmon through. Season to taste (sauce may need salt). Serve in soup bowls. Pass Parmesan cheese and pepper mill. Makes 4 servings.