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Green​ ​Lentil​ ​and​ ​Beet​ ​Penne​ ​alla​ ​Vodka 

Pin Recipe

4-5 servings


  • 4 slices bacon, optional
  • 1 tablespoon olive oil if not using bacon
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 can (28 ounces) whole tomatoes, chopped
  • 2½ cups vegetable or chicken broth
  • ¼ cup vodka
  • ½ teaspoon fine sea salt
  • ¼ teaspoon red pepper flakes
  • 2 boxes (16 ounces) Tolerant Ⓡ Green Lentil and Beet Penne
  • ½ cup heavy cream
  • 12 basil leaves, torn
  • ½ cup grated Parmesan (2 ounces)
  • Chopped fresh parsley


  1. Heat a large skillet over medium. If using, add bacon and cook, turning occasionally, until crisp, about 8 minutes. Transfer bacon to a paper towel-lined plate to drain.
  2. If using bacon, add onion to bacon drippings and saute until softened, 6-8 minutes. Alternatively, saute onion in oil. Add garlic and cook 1 minute more. Stir in tomatoes, broth, vodka, salt, and pepper flakes. Add pasta, cover, and simmer, stirring occasionally, until pasta is tender, 8-10 minutes. If needed, add more broth or water as pasta cooks to prevent sticking.
  3. If using, crumble bacon and stir into pasta along with cream, basil, and Parmesan. Serve topped with parsley.