Spelt Penne Alla Vodka

Spelt Penne Alla Vodka
4.3 from 3 ratings
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. See all quinoa recipes. Click here to see Healthy Swap-Outs, One Grain at a Time.
Spelt Penne alla Vodka
  • 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
  1. 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.
  2. 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.