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.
- 2 large garlic cloves, minced
- 1 tablespoon olive oil
- 1 28-ounce can puréed tomatoes
- 1/3 cup vodka
- 1/2 cup heavy cream, room temperature
- 1/2 cup grate Parmesan
- salt and pepper, to taste
- 1 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.