Pasta with Salmon and Vodka

I had this in a restaurant some years ago and immediately tried to copy it at home. The Vodka in the title might seem like a pretentious way to make a simple salmon-cream sauce sound cooler, but it really makes a difference...so don't leave it out (unless you are cooking for children of course).

Admittedly this recipe is not going to get you on the slimmer-of-the-year short-list, but I figure it's all about quality, not quantity. Plus it's almost Christmas, so who cares!
 

Ingredients (serves 2):

300gr salmon (filet)
Handful of cherry tomatoes
1 tablespoon of tomato concentrate
1 teaspoon sugar
250m cream
1-2 shots of vodka (plus one for the cook?)
250gr fresh tagliatelle
1-2 tablespoons of parsley (chopped finely)

Preparation:

1. Heat the cream in a large pan, bring to the boil and allow to simmer for about 5 minutes to thicken the cream slightly. Then add the tomato concentrate, salt, pepper, the halved cherry tomatoes, the sugar, parsley, and, finally, the vodka. Bring to the boil briefly. 

2. In the meantime cook the pasta in a large pot of boiling water until they are al dente.

3. Cut the salmon in 2cm cubes and add to the sauce. The fish only needs 4-5 minutes to cook through. Make sure you don't leave it too long, otherwise it gets dry and horrible.