Gigi Hadid’s Spicy Vodka Pasta
A creamy, spicy tomato pasta made famous by supermodel Gigi Hadid, featuring vodka-infused sauce with the perfect balance of heat, acidity, and richness wrapped around al dente shells.
Ingredients
- 1 pound 16 oz shell pasta or orecchiette
- ¼ cup olive oil
- 1 small onion diced finely
- 2 garlic cloves minced
- ¼ cup tomato paste
- 2 tablespoons vodka
- 1 teaspoon red pepper flakes adjust to taste
- ¾ cup heavy cream
- 2 tablespoons butter
- ¼ cup grated Parmesan cheese plus more for serving
- Fresh basil leaves torn for garnish
- Salt and black pepper to taste
Instructions
- Prepare the pasta water: Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Add the pasta and cook until al dente according to package instructions, usually 8-10 minutes.
- Create the flavor base: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Develop the tomato flavor: Add tomato paste to the skillet and cook for 2-3 minutes, stirring frequently until it darkens slightly and begins to caramelize. This concentrates the flavors and reduces acidity.
- Add the vodka and spice: Pour in the vodka and stir to deglaze the pan, scraping up any browned bits from the bottom. Add red pepper flakes and let the mixture simmer for 1-2 minutes until the alcohol cooks off.
- Create the creamy sauce: Reduce heat to medium-low and add the heavy cream, stirring constantly until the sauce turns a beautiful orange-pink color. Allow it to simmer gently for 2 minutes to thicken slightly.
- Finish with richness: Add the butter and stir until completely melted and incorporated. The butter gives the sauce a silky, glossy finish.
- Reserve pasta water and drain: Before draining the pasta, reserve about ½ cup of the starchy cooking water. Drain the pasta.
- Combine pasta and sauce: Add the drained pasta directly to the sauce, along with 2-3 tablespoons of the reserved pasta water. Toss thoroughly to coat each piece of pasta.
- Add cheese and season: Sprinkle in the Parmesan cheese and toss until melted. Taste and adjust seasoning with salt and black pepper as needed.
- Serve immediately: Transfer to warm bowls, garnish with torn basil leaves and additional Parmesan cheese if desired.
Notes
- For best results, use high-quality tomato paste that comes in a tube rather than a can for more concentrated flavor.
- The pasta water is crucial – its starchiness helps the sauce adhere to the pasta and creates the perfect consistency.
- Shell pasta or orecchiette work exceptionally well because they catch pockets of the sauce, but penne or rigatoni are great alternatives.
- You can make the sauce ahead of time and refrigerate it for up to 2 days. Just warm it gently and add fresh pasta when ready to serve.
- The vodka can be omitted if necessary, though it does add a unique depth of flavor that’s difficult to replicate.