In a medium sized pot melt the butter over low heat, add the sliced smoked salmon, chopped carrot, salt and pepper, sautee for approximately 30 seconds, add the tomato puree, parsley and the water stirring to combine.
Raise the heat and bring to a boil, lower to a simmer until the sauce has thickened (approximately 20-30 minutes), crush the carrots with fork (or leave whole) add the cream, again bring to a boil, stirring constantly for about 2 minutes. Serve over short pasta al dente. (enough sauce for 3-4 cups of short pasta). Serve immediately sprinkled with freshly chopped parsley if desired. Enjoy!
Notes
Pasta usually doubles in size when cooked, so for the recipe you will need approximately 1 1/2 to 2 cups of dried pasta to make 3 cups cooked.The best pasta to use is a short al dente ridged pasta, such as penne, rigatoni or mezze maniche. The sauce will hold itself better to these types of pasta. If you prefer you could use spaghetti, fettuccine or even linguine.This is one pasta dish that is best consumed at the time it is made. If you do have leftovers, then store in an airtight container and refrigerate for up to 1 day, re-heat on the stove, add a little milk and heat through.