Gigi Hadid's Spicy Vodka Pasta: The Viral Recipe You Need
This Gigi Hadid Spicy Vodka Pasta offers a quick and easy way to recreate a viral restaurant-quality dish at home.
Achieve a rich, creamy sauce in just 20 minutes, utilizing fewer than 10 main ingredients for a truly satisfying meal.
The vodka in this recipe helps to emulsify the sauce and deepen the flavors, with the alcohol cooking off during preparation.
Easily adjust the spice level by modifying the amount of red pepper flakes to suit any palate, from mild to extra hot.
Serve this versatile pasta as a comforting weeknight dinner or an impressive dish for guests, pairing well with a simple green salad or garlic bread.
Gigi Hadid Spicy Vodka Pasta
Prepare Gigi Hadid’s famous creamy, spicy pasta dish.
Ingredients
- 1 lb (450g) penne or similar short pasta (rigatoni, orecchiette)
- 2 tbsp (30ml) extra virgin olive oil
- 1 small white onion, finely diced
- 2 cloves garlic, minced
- ½ cup (120g) tomato paste
- ¼ cup (60ml) unflavored vodka
- 1 ½ cups (360ml) heavy cream
- 1 ½ tsp red pepper flakes
- 4 tbsp (56g) unsalted butter, cut into small cubes
- ½ cup (50g) grated Parmesan cheese
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- ¼ cup (60ml) fresh basil leaves, thinly sliced (chiffonade)
- 1 ½ cups (360ml) reserved pasta water
Instructions
- Boil: Fill a large pot with 6-8 quarts (5.7-7.6 liters) water. Add 2 tbsp (30g) kosher salt. Bring water to a rapid rolling boil over high heat.
- Cook: Add 1 lb (450g) penne pasta to vigorously boiling water. Cook 8-10 minutes until pasta is al dente (firm to the bite). Reserve 1 ½ cups (360ml) starchy pasta water. Drain cooked pasta thoroughly and set aside.
- Heat: Heat 2 tbsp (30ml) extra virgin olive oil in a large high-sided skillet or Dutch oven over medium heat for 1 minute until shimmering.
- Sauté: Add 1 small finely diced white onion to the skillet. Sauté, stirring occasionally, for 5-7 minutes until softened and translucent.
- Infuse: Stir in 2 cloves minced garlic and 1 ½ tsp red pepper flakes. Cook 1 minute, stirring constantly, until garlic is fragrant but not browned.
- Caramelize: Add ½ cup (120g) tomato paste to the skillet. Cook, stirring frequently and pressing against the pan bottom, for 5-7 minutes until it deepens to a brick-red color and slightly caramelizes.
- Deglaze: Pour in ¼ cup (60ml) unflavored vodka. Bring to a simmer and cook, stirring, for 2-3 minutes until alcohol cooks off and sauce reduces and thickens slightly.
- Simmer: Stir in 1 ½ cups (360ml) heavy cream. Bring to a gentle simmer, reduce heat to low, and cook for 3-5 minutes, stirring occasionally, until sauce thickens slightly.
- Enrich: Whisk in 4 tbsp (56g) unsalted butter, one cube at a time, allowing each to melt completely before adding the next. Continue until sauce is glossy and emulsified.
- Melt: Stir in ½ cup (50g) grated Parmesan cheese vigorously for 1-2 minutes until cheese melts fully and sauce is creamy and smooth.
- Combine: Add drained penne pasta to sauce. Toss gently with tongs to coat pasta evenly.
- Adjust: If sauce is too thick, gradually add 2-4 tbsp (30-60ml) reserved pasta water at a time, stirring until desired consistency is achieved. Use up to 1 cup (240ml) total.
- Season: Taste pasta. Add kosher salt and freshly ground black pepper, as needed, until flavors are balanced.
- Serve: Serve warm. Garnish each serving with additional grated Parmesan cheese and ¼ cup (60ml) thinly sliced fresh basil leaves.
Equipment
- Large pot (6-8 quart / 5.7-7.6 liter)
- Large high-sided skillet or Dutch oven (12-inch / 30cm recommended)
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Whisk
- Tongs
- Cheese grater (for fresh Parmesan)
Notes
- For more spice, add an additional ½ teaspoon red pepper flakes with the garlic.
- Substitute ¼ cup (60ml) vegetable broth for vodka, if preferred; vodka enhances sauce texture.
- Reserve pasta water; it adjusts sauce consistency and aids emulsification.
- Use freshly grated Parmesan cheese for superior melting, flavor, and texture.
Pro Tips for Perfect Spicy Vodka Pasta
Ingredient Tips
- Shallot Mincing:Finely mince 1 small shallot (approx. 2 tablespoons) for a velvety sauce base, melting seamlessly into cream without noticeable chunks.
- Tomato Paste Blooming:Bloom 6 ounces tomato paste for 5-7 minutes over medium-low heat, stirring, until it turns deep brick-red and slightly sticks, intensifying sweetness.
- Vodka Reduction:Deglaze with 1/4 cup good vodka, simmering vigorously 3-4 minutes until reduced by half and alcohol aroma dissipates, leaving subtle sweetness.
- Heavy Cream Fat Content:Use full-fat heavy cream (at least 36% milk fat) for luxurious, silky texture; add exactly 1/2 cup at emulsification stage for optimal richness.
- Parmesan Grating:Grate 1/2 cup fresh Parmigiano-Reggiano on the fine side of a box grater; smaller particles melt smoothly, avoiding grainy texture.
Technique Tips
- Garlic & Chili Bloom:Add 3 cloves grated garlic (approx. 1.5 teaspoons) and 1.5 teaspoons red pepper flakes after blooming tomato paste, cooking 30-45 seconds until intensely fragrant, not browned, preventing bitterness.
- Al Dente Pasta Cook:Cook 1 pound rigatoni 2 minutes shy of package directions (typically 8-10 minutes) until very firm, transferring directly into sauce to finish cooking.
- Pasta Water Emulsification:Gradually add 1/2 to 1 cup reserved starchy pasta water, 1/4 cup at a time, vigorously tossing, until sauce transforms from watery to glossy, “coating the back of a spoon.”
- Finishing Butter Swirl:Remove from heat, swirl in 2 tablespoons cold unsalted butter, tossing for 1 minute until fully melted, enriching sauce with sheen and velvetiness.
- Salted Pasta Water:Generously salt pasta water with 1-2 tablespoons kosher salt per 4 quarts, making it taste like the ocean, seasoning pasta from within.
Common Issues
- Oily/Broken Sauce:If sauce separates or looks oily, remove from heat, add 1-2 tablespoons cold reserved pasta water, whisk vigorously 30 seconds until it re-emulsifies into a smooth, creamy consistency.
- Sauce Too Thick:If sauce is too thick to cling, incrementally add 1 tablespoon reserved pasta water, stirring, until it “slides off a spoon” in a luscious stream.
- Not Spicy Enough:For a bolder kick, add an additional 1/2 teaspoon red pepper flakes into finished pasta, tossing 20 seconds, or stir in 1/4 teaspoon cayenne for intense, immediate heat.
- Bland Flavor Profile:Ensure 6 ounces tomato paste is bloomed for the full 5-7 minutes until deep brick-red; undercooking leaves sauce acidic, lacking signature depth.
Ingredient Substitutions & Creative Variations
Gigi Hadid’s Spicy Vodka Pasta has captured hearts with its creamy, spicy, and deeply savory flavor profile. But whether you’re missing an ingredient, adhering to dietary needs, or simply craving a twist, this versatile recipe lends itself beautifully to thoughtful substitutions. Here’s how to adapt it without sacrificing deliciousness.
Essential Substitutions
- Shallot:
- (Yellow onion offers a slightly stronger, less delicate onion flavor. Red onion provides a sharper, more pungent note and can tint the sauce slightly.)
- Vodka:
- (Broth omits alcohol and maintains liquid content, resulting in a slightly less complex flavor. White wine adds a more acidic, fruitier depth. Lemon juice provides a bright tanginess without alcohol, making the sauce noticeably zippier.)
- Heavy Cream:
- (Half-and-half yields a thinner sauce with reduced richness and fat. Evaporated milk offers similar creaminess but is less dense and can be slightly sweeter, with reduced fat content.)
- Parmesan Cheese:
- (Pecorino Romano provides a saltier, sharper, and more pungent flavor profile. Grana Padano offers a milder, slightly sweeter, and less salty taste, closer to Parmesan but with its own distinct character.)
Dietary Variations
- Vegan:
- Replace butter with vegan butter 1:1 or olive oil. Substitute heavy cream with full-fat coconut milk 1:1 or cashew cream (blend 1 cup soaked cashews with 1 cup water until smooth) 1:1. Replace Parmesan with store-bought vegan Parmesan 1:1 or add 3-4 tablespoons nutritional yeast at the end for cheesy flavor. Ensure pasta is egg-free.
- Gluten-Free:
- Use your preferred gluten-free pasta (e.g., made from rice, corn, or legumes) at a 1:1 ratio. Follow package instructions for cooking time, as GF pasta often cooks differently.
- Lower Fat:
- Substitute heavy cream with half-and-half 1:1 or evaporated milk 1:1. Reduce butter by half (e.g., use 1.5 tbsp instead of 3 tbsp). This will result in a lighter, less rich sauce with fewer calories and fat.
Flavor Variations
- Smoky Heat:
- Add 1/2 teaspoon smoked paprika along with the tomato paste. This introduces a warm, earthy, and distinctly smoky dimension that complements the spiciness.
- Herbal Freshness:
- Stir in 2 tablespoons finely chopped fresh basil or 1 tablespoon fresh oregano during the last minute of cooking, just before serving. This adds a vibrant, aromatic lift to the rich sauce.
- Umami Boost:
- Dissolve 1 teaspoon white or yellow miso paste in a tablespoon of warm pasta water, then stir into the sauce just before adding the cream. This deepens the savory, umami notes of the dish significantly.
- Sweet & Spicy Balance:
- Add 1 tablespoon of honey or maple syrup with the tomato paste. This subtle sweetness balances the heat from the red pepper flakes, creating a more rounded and intriguing flavor profile.