Gigi Hadid Spicy Vodka Pasta

This creamy spicy vodka pasta brings big Italian-American restaurant flavor to your own weeknight table—no fancy skills required. Inspired by Gigi Hadid’s viral recipe the sauce comes together fast yet tastes so much richer than the sum of its parts. It has the perfect balance of heat tangy tomato and velvety cream—ideal for a cozy dinner.

I tried this for a girls’ night in and it was an instant favorite. My family devours it whenever I make it and even picky eaters ask for seconds every time.

Ingredients

• Penne pasta: This classic tube shape holds the sauce beautifully Choose a high quality brand for the best bite
• Olive oil: Adds a subtle fruity base to the whole sauce If possible pick extra virgin for the most flavor
• Shallot: This milder cousin of onion gives a sweet gentle backbone to the sauce Look for ones that feel firm with tight shiny skin
• Garlic: Brings irresistible aroma and depth Fresh minced is best for spice and sharpness
• Red pepper flakes: Delivers the dish’s signature buzz Adjust the amount to your taste or pick a crushed variety that smells vibrant
• Tomato paste: Gives concentrated tangy tomato flavor Look for deep red paste with a natural ingredient list
• Vodka: Balances sharpness and deepens tomato taste The alcohol cooks off Use a basic unflavored vodka
• Heavy cream: The secret behind the velvety smoothness Choose fresh cream for the best richness
• Grated parmesan cheese: Adds sharp salty umami To ensure real flavor grate from a wedge instead of a pre-shredded tub
• Salt and black pepper: Essential to bring all the flavors alive Use flaky sea salt and freshly cracked pepper if you can
• Fresh basil: Optional but adds a lovely herbal brightness Pick leaves that look vibrant and green

Instructions

Cook the Pasta:

Boil a large pot of salted water Add penne and cook according to package instructions until al dente Time it so the pasta finishes just as the sauce is ready Remember to reserve pasta water for thinning the sauce later

Sauté Aromatics:

While the pasta cooks heat olive oil over medium in a large skillet Add the finely chopped shallot and cook about two minutes until soft and translucent Stir frequently to avoid browning Toss in minced garlic and red pepper flakes Sauté another minute to toast spices and bloom the aromas

Build the Tomato Base:

Add tomato paste into the skillet and stir constantly for two to three minutes Watch as it darkens and caramelizes This helps mellow its tang and create richness Scrape the skillet so nothing sticks

Deglaze with Vodka:

Pour in your vodka and stir well letting it simmer for two minutes This lifts flavor bits off the pan and lets the alcohol evaporate If not using vodka substitute water or broth

Creamify the Sauce:

Lower the heat Stir in heavy cream steadily until the sauce looks creamy and orange Let it gently bubble to thicken

Melt in Parmesan:

Add parmesan in small handfuls stirring well after each addition It should melt fully making the sauce smooth and glossy Season with a few pinches of salt and black pepper Taste and adjust as needed

Toss Pasta with Sauce:

Add the drained pasta into the skillet Use a wooden spoon to fold and coat each piece well If sauce feels too thick splash in reserved pasta water until glossy and silky

Garnish and Serve:

Transfer to plates right away Scatter with extra parmesan and a sprinkle of fresh chopped basil if you like Serve hot for the ultimate creaminess

Save to Pinterest

There is just something magical about the aroma that hits the kitchen when toasting tomato paste and garlic. This recipe always transports me back to late-night kitchen hangs with friends where everyone gathers around the stove for “taste tests.”

Storage Tips

Cool any leftovers fully before storing in an airtight container Pasta will keep three days in the fridge Reheat on low in a skillet with a splash of extra cream or milk to revive the luscious sauce texture Never microwave straight from the fridge as the sauce may separate

Ingredient Substitutions

If you have no vodka water or veggie broth will do The vodka’s job is to balance and amplify the tomato Swap in rigatoni or fusilli if penne is not on hand Spaghetti works but tubes hold sauce better Lactose intolerant Use oat cream and dairy-free parmesan for a creamy vegan twist

Serving Suggestions

Serve with a big green salad or simple roasted veggies for supper Some garlic bread makes the meal feel truly indulgent This pasta also makes a fun appetizer for a party Just serve in small bowls and sprinkle with extra basil

Cultural and Historical Context

Vodka pasta is thought to have originated in Italy in the 1980s as a clever way to smooth out tomato’s acidity with vodka and cream The viral Gigi Hadid version brought it to a whole new audience thanks to TikTok but the basic combo of tomatoes vodka and heavy cream has been a restaurant classic in the US for decades

Seasonal Adaptations

In summer toss in halved fresh cherry tomatoes just before serving for extra brightness Add a handful of baby spinach or torn kale after pasta is mixed with the sauce for bonus nutrition Sprinkle in chopped roasted red peppers for an autumn twist

Save to Pinterest

This pasta makes any dinner special and reheats beautifully for a comforting lunch the next day. Try it once and you may find it becomes a staple in your weeknight rotation.

Common Recipe Questions

→ Can I make this dish without vodka?

Yes, simply substitute vodka with water or broth. You’ll still enjoy a creamy, flavorful sauce.

→ Which pasta shapes work best?

Penne is classic, but rigatoni or fusilli also hold the sauce well and offer great texture.

→ Is this suitable for vegetarians?

Yes, if vegetarian parmesan is used. Standard parmesan may contain animal rennet; check labels for suitability.

→ How can I add more vegetables?

Try adding sautéed mushrooms or spinach when making the sauce for extra nutrition and flavor.

→ What if I want extra spice?

Increase the amount of red pepper flakes or add a pinch of chili powder for more heat.

→ How do I achieve a creamy sauce?

Stir the heavy cream and parmesan gently into the tomato base, adding reserved pasta water if needed.