Bring a large saucepan of salted water to a boil.

Add penne and cook according to package directions—until just barely fully cooked. Reserve ½ cup of pasta water, then drain pasta and set aside.

While pasta is cooking, peel onion and finely chop.

Peel garlic clove, then mince.

Slice smoked salmon into small pieces.

Add butter to a 12-inch nonstick pan and cook over medium-low heat, until melted.

Add chopped onion and garlic.

Sauté until softened and just starting to brown around the edges, around 8-10 minutes.

Stir tomato paste into onion mixture, then pour in vodka. Cook until vodka evaporates, about 1 minute.

Add cream and turn up heat to medium. When sauce begins to bubble, turn heat down a little bit, and simmer for 7 minutes or until slightly reduced.

Stir in lemon juice, salt, and pepper. Taste, and add more salt or pepper as desired.

Stir in cooked penne pasta, and drizzle in ¼ cup of pasta water. Toss until all pasta is coated in the sauce, adding in more pasta water if necessary.

When penne is warmed through in the sauce, stir in smoked salmon.

Serve immediately, garnished with chopped chives and grated parmesan cheese.