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Gigi Hadid Pasta (Spicy Vodka Pasta)

Oliver Bennett
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It is easy to see why this addicting spicy vodka pasta—famously shared by supermodel Gigi Hadid on Instagram—became an absolute viral sensation. Perfectly al dente pasta shells meld with a luscious, velvety tomato sauce that packs the perfect kick of heat, creating a bowl of pure, unparalleled comfort food.

This dish bridges the gap between a quick weeknight dinner and a high-end restaurant meal. The concentrated flavor of caramelized tomato paste builds a robust foundation, while heavy cream and a splash of vodka bind the ingredients into a silky smooth sauce. Finished with rich butter, nutty Parmesan cheese, and fresh aromatic basil, it is a brilliantly simple yet sophisticated recipe.

Whether you are cooking for a busy family or hosting a weekend dinner party, this 30-minute meal delivers massive flavor with minimal effort. It is creamy, bold, perfectly spiced, and absolutely worth the internet hype!

Pro-Tips for the Perfect Emulsified Sauce

To ensure your vodka sauce comes out perfectly silky and coats every single noodle, keep these crucial kitchen tips in mind:

  • Save the Liquid Gold: Do not pour all of your pasta water down the drain! Reserving a cup of this starchy water is the secret to a restaurant-quality dish. Adding it to the sauce helps emulsify the fats and binds the thick sauce perfectly to the pasta.
  • Whisk Slowly: When adding the heavy cream to the hot tomato paste base, whisk it in slowly and continuously. This gradual integration prevents the dairy from curdling or separating when it hits the heat.
  • Grate Your Own Cheese: Pre-shredded cheeses are coated in anti-caking agents (like cellulose) that prevent them from melting smoothly. Always grate your Parmesan fresh from a block for a sauce that is truly velvety and rich.

Delicious Variations to Try

This recipe is incredibly versatile and easily adaptable to your pantry. Try these simple swaps:

  • Boost the Protein: Transform this into a heavier main course by stirring in sliced grilled chicken, crispy cooked pancetta, crumbled Italian sausage, or even sautéed shrimp right before serving.
  • Tailor the Spice: The standard recipe calls for 1 teaspoon of red pepper flakes, which provides a solid medium heat. If you are sensitive to spice, cut this down to 1/4 teaspoon, or omit it entirely. If you love the burn, add a little extra!
  • Play with Pasta Shapes: While Gigi originally used small pasta shells (which brilliantly cup the sauce), any tubular or ridged pasta works wonderfully. Penne, rigatoni, and ziti are all excellent choices that hold onto thick cream sauces beautifully.

Also Read : Oven Crisp Chicken Wings

Gigi Hadid Pasta (Spicy Vodka Pasta)
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Gigi Hadid Pasta (Spicy Vodka Pasta)

Recipe by RecipesVilla
Servings

6

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

605

kcal

Ingredients

  • The Pasta:

  • 1 pound shell pasta (or penne, ziti, rigatoni)

  • 1 cup reserved pasta water (from boiling)

  • The Spicy Vodka Sauce:

  • 1/2 cup olive oil

  • 1 small onion, chopped

  • 4 garlic cloves, minced

  • 2/3 cup tomato paste

  • 1 cup heavy cream

  • 2 tablespoons unsalted butter

  • 2 tablespoons vodka

  • 1/2 teaspoon Kosher salt

  • 1/4 teaspoon ground black pepper

  • 1 teaspoon red pepper flakes (optional, or to taste)

  • The Garnish:

  • 1/2 cup grated Parmesan cheese (freshly grated)

  • 1/2 cup fresh basil leaves (or 1 teaspoon dried basil)

Directions

  • Boil the Pasta: Cook the pasta in a large pot of salted water according to the package instructions until it reaches al dente. Before draining, carefully reserve 1 cup of the starchy pasta water. Drain the pasta and set it aside.
  • Sauté the Aromatics: Heat the olive oil in a large saucepan over medium heat for about 2-3 minutes. Add the chopped onion and stir until softened, about 3 to 4 minutes. Add the minced garlic and mix until fragrant, about 30 seconds.
  • Caramelize the Tomato Paste: Add the tomato paste to the saucepan and stir constantly with a wooden spoon for 1-2 minutes until it deepens in color slightly.
  • Build the Cream Sauce: Slowly whisk the heavy cream into the tomato paste mixture until well combined and smooth. Bring the mixture to a gentle boil.
  • Simmer and Season: Reduce the heat to low and let the sauce simmer for 30-60 seconds. Mix in the butter, Kosher salt, black pepper, and red pepper flakes (if using). Stir in the vodka and let it cook for another minute so the alcohol cooks off.
  • Toss and Thicken: Add the cooked pasta directly into the sauce and toss well to coat. Gradually splash in some of the reserved pasta water, stirring continuously, until the sauce reaches your desired thickness and clings beautifully to the pasta.
  • Garnish and Serve: Remove from heat. Garnish generously with freshly grated Parmesan cheese and torn fresh basil leaves. Serve immediately!

Notes

  • Make-Ahead / Storage: Like most cream-based pastas, this dish does not freeze well, as the sauce can separate when thawed. Store leftovers in an airtight container in the refrigerator for 3-5 days.
  • Reheating: The pasta will absorb the sauce as it sits in the fridge. To reheat, place the pasta in a skillet over low heat and add a splash of heavy cream, milk, or broth to loosen the sauce back up until hot and creamy.