I recreated Gigi Hadid Pasta Sauce and show a straightforward vodka free option with step by step photos so you can see the exact method behind the viral recipe.

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I admit I was skeptical when I first saw the viral posts, but one forkful changed my mind. Roasted cherry tomatoes give the sauce a bright snap, and the bold version people love really wakes it up.

Folks on TikTok call it Gigi Spicy Vodka Pasta and others search How To Make Vodka Sauce Without Vodka, so yeah the hype is real. I kept the outcome creamy with Parmesan folded in and a little reserved pasta water brings it all together.

I’m not gonna lie, it’s weirdly simple and kinda addictive, you’ll wanna try it tonight.

Ingredients

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Cherry tomatoes: Sweet and tangy, vitamin C rich, adds freshness and light acidity
Tomato paste: Concentrated umami, gives deep tomato flavor, add color and body
Heavy cream: Rich, high in fat, make sauce silky and comforting mouthfeel
Parmesan: Salty, nutty, add savory depth and protein, great finishing cheese
Garlic: Pungent, low calorie, give aromatic bite and subtle sweetness when cooked
Basil: Bright herb, give fresh slightly sweet flavor and lovely aroma
Vodka: Optional, helps extract tomato flavors, evaporates, leaves brightness not boozy
Pasta: Carb rich, provide starch for sauce to cling, filling and comforting
Butter: Adds richness silky texture helps mellow acidity, more calories

Ingredient Quantities

1 pound (450 g) pasta, rigatoni or penne

2 tablespoons unsalted butter

2 tablespoons extra virgin olive oil

1 pint (about 300–350 g) cherry tomatoes

1/3 cup (about 75 g) tomato paste

1 small yellow onion, finely chopped

3 garlic cloves, minced

1/2 cup vodka (optional)

3/4 cup (180 ml) heavy cream

3/4 cup (about 75 g) grated Parmesan cheese, plus more for serving

1/2 teaspoon crushed red pepper flakes, or to taste

Kosher salt, to taste

Freshly ground black pepper, to taste

Handful fresh basil leaves, torn

Reserved pasta cooking water, up to 1 cup

How to Make this

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1. Bring a large pot of salted water to a boil and cook 1 pound rigatoni or penne until just al dente, about 1 minute less than package directions; reserve up to 1 cup pasta cooking water then drain the pasta.

2. While the pasta cooks heat 2 tablespoons unsalted butter and 2 tablespoons extra virgin olive oil in a large skillet over medium heat, add 1 small finely chopped yellow onion and cook until soft and translucent, about 4 to 5 minutes.

3. Add 3 minced garlic cloves and cook 30 to 45 seconds until fragrant, then stir in 1 pint cherry tomatoes and 1/3 cup tomato paste, smashing some tomatoes with the back of a spoon so the paste distributes, cook until tomatoes soften and start to break down, about 6 to 8 minutes.

4. If using vodka add 1/2 cup now and simmer 2 to 3 minutes so the alcohol cooks off, if skipping the vodka just let the tomatoes simmer a little longer or add a splash of the reserved pasta water to loosen the mixture.

5. Lower the heat, pour in 3/4 cup heavy cream and bring to a gentle simmer, then stir in 3/4 cup grated Parmesan cheese, 1/2 teaspoon crushed red pepper flakes, kosher salt and freshly ground black pepper to taste; stir until the cheese melts and the sauce is silky, keep heat low so the cream doesnt split.

6. Taste and adjust seasoning, add reserved pasta water a few tablespoons at a time, up to 1 cup, to reach a smooth saucy consistency that will coat the pasta.

7. Add the drained pasta to the skillet and toss well for 1 to 2 minutes so the pasta absorbs the sauce, if sauce seems too thick add a little more pasta water, this step really makes the sauce cling to the noodles.

8. Turn off the heat and stir in a handful of torn fresh basil leaves and a little extra grated Parmesan, check final seasoning and add more salt or pepper if needed.

9. Serve immediately with extra Parmesan and more crushed red pepper if you like heat, enjoy it with or without vodka, both ways are delicious.

Equipment Needed

1. Large pot (6 to 8 qt) for boiling the pasta
2. Colander for draining the pasta
3. Large skillet (12 inch works well) for the sauce
4. Chef’s knife
5. Cutting board
6. Wooden spoon or silicone spatula for stirring
7. Tongs or pasta fork to toss the pasta so the sauce clings
8. Measuring cups and spoons plus a small heatproof cup or bowl to reserve pasta water
9. Microplane or box grater for the Parmesan

FAQ

Q: Can I skip the vodka?

A: Yes, you can skip it, the dish is still great. Vodka helps pull flavor from the tomatoes and gives a little bite, but if you leave it out just simmer the sauce a bit longer or add a splash of white wine or a teaspoon of red wine vinegar to brighten it up. If you do use vodka, stir it in after the tomatoes soften and cook it for about 2 to 3 minutes so most of the alcohol cooks off.

Q: How do I get a silky creamy sauce and not a watery mess?

A: Use finely grated Parmesan and a little reserved pasta water to emulsify the cream and cheese into the tomato base. Add the drained pasta straight to the sauce and toss vigorously, adding pasta water a tablespoon at a time until it coats the noodles. Keep the heat low so the cream never boils hard, that can make it split.

Q: What pasta should I use and how long do I cook it?

A: Rigatoni or penne are perfect because they catch the sauce. Cook the pasta in well salted water until just al dente, about 1 to 2 minutes less than the package says so it finishes in the sauce. Always reserve up to a cup of pasta water before you drain.

Q: Can I make this dairy free or lighter?

A: For dairy free try cashew cream or full fat coconut milk and swap Parmesan for nutritional yeast, but the flavor will change. To make it lighter use half and half or whole milk thickened slightly with a teaspoon of cornstarch dissolved in a little cold milk, then warm gently so it does not break.

Q: Why did my sauce get grainy or my cheese clump?

A: That usually means the sauce was too hot when the cheese went in or the cheese was not grated fine. Pull the pan off the heat, add a few tablespoons of warm pasta water and stir to smooth it out. Always use finely grated Parmesan and avoid boiling the cream.

Q: How do I store and reheat leftovers?

A: Store in an airtight container in the fridge for up to three days. Reheat slowly on the stove with a splash of water or cream, stirring, or microwave in short bursts and stir between each. Add fresh basil after reheating so it stays bright.

Gigi Hadid Pasta Recipe (with/without Vodka) Substitutions and Variations

Heavy cream: use half-and-half for a lighter sauce, or whole milk plus 2 tablespoons melted butter per cup to mimic richness, or full‑fat coconut milk for dairy‑free (it’ll taste a bit coconutty).
Parmesan cheese: swap Pecorino Romano for a sharper, saltier bite, or Grana Padano for a milder similar texture, or nutritional yeast if you need a dairy‑free/vegan option.
Vodka (optional): replace with a dry white wine for acidity and depth, or low‑sodium chicken or vegetable broth for no alcohol, or a splash of lemon juice plus water to brighten the sauce.
Cherry tomatoes: use a 14 oz can of crushed tomatoes for a smoother, more consistent sauce, or grape/Roma tomatoes when cherries aren’t in season, or rehydrated sun‑dried tomatoes for a deeper, sweeter flavor.

Pro Tips

Pro tips

1) Roast some of the cherry tomatoes first. Toss them with a little olive oil and salt, roast at 425 F for about 18 to 20 minutes until they blister. It concentrates the sweetness and gives the sauce more depth, plus you can still toss a few raw ones in for texture. Trust me it makes a big difference.

2) Toss a Parmesan rind into the sauce while the tomatoes simmer. It adds real umami and richness without dumping in extra grated cheese. Remember to fish the rind out before you finish the sauce.

3) Be gentle with the cream and cheese. Lower the heat before you pour in the cream and take the pan off the heat or keep it very low when you stir in the Parmesan so the sauce stays silky and not grainy. If it starts to look curdled, stir in a few tablespoons of hot reserved pasta water until it smooths out.

4) Use the pasta water like a secret weapon and cook the pasta a bit underdone so it finishes in the sauce. Add the starchy water a little at a time while you toss until the sauce just clings to the noodles. And salt the pasta water well so the whole dish actually tastes seasoned.

Gigi Hadid Pasta Recipe (with/without Vodka)

Recipe by Francis Mead

0.0 from 0 votes

I recreated Gigi Hadid Pasta Sauce and show a straightforward vodka free option with step by step photos so you can see the exact method behind the viral recipe.

Servings

servings

Calories

861

kcal

Equipment: 1. Large pot (6 to 8 qt) for boiling the pasta
2. Colander for draining the pasta
3. Large skillet (12 inch works well) for the sauce
4. Chef’s knife
5. Cutting board
6. Wooden spoon or silicone spatula for stirring
7. Tongs or pasta fork to toss the pasta so the sauce clings
8. Measuring cups and spoons plus a small heatproof cup or bowl to reserve pasta water
9. Microplane or box grater for the Parmesan

Ingredients

1 pound (450 g) pasta, rigatoni or penne
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 pint (about 300–350 g) cherry tomatoes
1/3 cup (about 75 g) tomato paste
1 small yellow onion, finely chopped
3 garlic cloves, minced
1/2 cup vodka (optional)
3/4 cup (180 ml) heavy cream
3/4 cup (about 75 g) grated Parmesan cheese, plus more for serving
1/2 teaspoon crushed red pepper flakes, or to taste
Kosher salt, to taste
Freshly ground black pepper, to taste
Handful fresh basil leaves, torn
Reserved pasta cooking water, up to 1 cup

Directions

Bring a large pot of salted water to a boil and cook 1 pound rigatoni or penne until just al dente, about 1 minute less than package directions; reserve up to 1 cup pasta cooking water then drain the pasta.
While the pasta cooks heat 2 tablespoons unsalted butter and 2 tablespoons extra virgin olive oil in a large skillet over medium heat, add 1 small finely chopped yellow onion and cook until soft and translucent, about 4 to 5 minutes.
Add 3 minced garlic cloves and cook 30 to 45 seconds until fragrant, then stir in 1 pint cherry tomatoes and 1/3 cup tomato paste, smashing some tomatoes with the back of a spoon so the paste distributes, cook until tomatoes soften and start to break down, about 6 to 8 minutes.
If using vodka add 1/2 cup now and simmer 2 to 3 minutes so the alcohol cooks off, if skipping the vodka just let the tomatoes simmer a little longer or add a splash of the reserved pasta water to loosen the mixture.
Lower the heat, pour in 3/4 cup heavy cream and bring to a gentle simmer, then stir in 3/4 cup grated Parmesan cheese, 1/2 teaspoon crushed red pepper flakes, kosher salt and freshly ground black pepper to taste; stir until the cheese melts and the sauce is silky, keep heat low so the cream doesnt split.
Taste and adjust seasoning, add reserved pasta water a few tablespoons at a time, up to 1 cup, to reach a smooth saucy consistency that will coat the pasta.
Add the drained pasta to the skillet and toss well for 1 to 2 minutes so the pasta absorbs the sauce, if sauce seems too thick add a little more pasta water, this step really makes the sauce cling to the noodles.
Turn off the heat and stir in a handful of torn fresh basil leaves and a little extra grated Parmesan, check final seasoning and add more salt or pepper if needed.
Serve immediately with extra Parmesan and more crushed red pepper if you like heat, enjoy it with or without vodka, both ways are delicious.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.