3 ratings

Spelt Penne alla Vodka

Spelt Penne alla Vodka
Maryse Chevriere

Spelt Penne alla Vodka

Even if you're like me and can barely suppress an eye roll at the mention of words like "healthy grains," I guarantee that you'll like spelt — and specifically spelt pasta. It legitimately tastes like the real thing — none of that dense, chewy texture you get with other alternative grains. And while I'm not 100 percent sure I'm justified in feeling a lot less guilty about eating pasta when it's made with spelt, I definitely do, which is a real bonus.

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Calories Per Serving


  • 2 large garlic cloves, minced
  • 1 tablespoon olive oil
  • One 28-ounce can puréed tomatoes
  • 1/3 cup vodka
  • 1/2 cup heavy cream, room temperature
  • 1/2 cup grated Parmesan
  • Salt and pepper, to taste
  • One 16-ounce box spelt penne pasta
  • 4 basil leaves, chiffonade, for garnish


In a medium-sized, deep pan (or pot), sauté the minced garlic in the olive oil over low heat for a couple of minutes, until soft. Next, increase the heat to medium and add in the puréed tomatoes and vodka. Simmer for about 20 minutes to reduce by about 1/3, stirring occasionally.

Turn the heat to medium-low, and mix in the cream and Parmesan until fully incorporated. Season with salt and pepper, to taste. Meanwhile, in a separate pot, bring the water for the pasta to a boil and cook the penne (about 7 minutes). When the pasta is al dente, drain the water and add the pasta to the sauce, and continue to cook on low for about 2 minutes. Garnish with grated Parmesan and basil.