You will need 2 cups home made tomato sauce:

1 can Italian tomatoes
4 tablespoons extra virgin olive oil
3 cloves garlic, sliced thin
5 or 6 basil leaves, torn into small pieces
salt and pepper to taste

Remove cores and seeds from tomatoes.  Heat olive oil over medium low heat. Add garlic and cook until light gold, 2 or 3 minutes. Add tomatoes and simmer 10-15 minutes. Add 5-6 basil leaves, torn into small pieces, at the end. Salt and pepper to taste - this be the tomato sauce, you will need 2 cups or so for this recipe.

You also need:
1 1/2 cups of heavy whipping cream, reduced by a third over medium-low heat
1/4 lb. Nova Scotia salmon, in 1" squares
1/2 cup onions, chopped fine
2 tablespoons extra virgin olive oil
2 oz. vodka

Heat olive oil over medium-low heat. Add onions, and cook until translucent, about 5 minutes. Add vodka. Light sauce on fire with a match, lighter, or blowtorch, and let it burn, baby, burn until the flame goes out.

Add salmon, just long enough to heat, add some of the reduced cream, and then some of the tomato sauce, until you have the color and taste desired. Add salt and pepper.

For the pasta, heat lots of cold, fresh water over the highest heat. When boiling rapidly, salt the water, and add 1 lb. linguine, spaghetti, farfalle, or whatever damn pasta you want. Cook until al dente (firm to the bite) and then drain. Transfer to warm bowl, and drizzle with a little extra virgin olive oil. Add half the sauce, and toss gently.

Plate up (warm the plates first) and add a dollop of sauce on top.

Enjoy!