I just remade Gigi Hadid’s Vodka Sauce Pasta and the sauce is so creamy and spicy I might officially ban plain marinara from my kitchen.

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I’m obsessed with Gigi Hadid pasta because it’s loud, saucy, and impossible to ignore. I love how the Creamy Tomato Pasta clings to every bite, turning plain pasta into something electric.

I get a little selfish with the Vodka Sauce Recipe, wanting to hoard the leftovers and eat it at midnight. The heat from red pepper flakes wakes me up.

The swirl of heavy cream makes it slick and stupidly rich. Parmesan cheese shoved on top because why not.

It’s not fancy, it’s just bold, messy, and the kind of dish that makes me drop everything every single time honestly.

Ingredients

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Penne or rigatoni: classic pasta shape that holds sauce nicely.
Extra virgin olive oil: adds fruity richness and smooth mouthfeel.
Unsalted butter: makes the sauce silky and slightly decadent.
Yellow onion: sweet background note, softens as it cooks.
Garlic: punchy aromatics that make the sauce sing.
Crushed red pepper: adds heat, adjust it to your mood.
Tomato paste: deep, concentrated tomato flavor and color boost.
Crushed tomatoes: the saucy base, bright and tomato-forward.
Vodka: Basically cuts acidity and rounds out the sauce.
Heavy cream: makes it creamy, mellow, and honestly comforting.
Parmesan cheese: salty, nutty finish that binds everything together.
Salt: brings out flavors, don’t skip it entirely.
Black pepper: earthy bite that wakes up the cream.
Basil: fresh, herbal lift—toss it in at the end.
Pinch of sugar: tames acidity if the tomatoes bite.
Reserved pasta water: plus it loosens sauce without diluting flavor.
Optional garnish: parsley or extra flakes for color and kick.

Ingredient Quantities

1 lb (450 g) penne or rigatoni pasta

2 tbsp extra virgin olive oil

2 tbsp unsalted butter

1 small yellow onion, finely chopped

3 garlic cloves, minced

1/2 to 1 tsp crushed red pepper flakes, adjust to taste

2 tbsp tomato paste

1 (28 oz / 800 g) can crushed tomatoes or tomato puree

1/4 cup (60 ml) vodka, optional but traditional

1 cup (240 ml) heavy cream

1 to 1 1/2 cups (100 to 150 g) freshly grated Parmesan cheese, plus more for serving

Salt, to taste (start with about 1 tsp for the sauce and more for pasta water)

Freshly ground black pepper, to taste

Handful of fresh basil leaves, torn

Pinch of sugar, optional (if sauce tastes too acidic)

Reserved pasta cooking water, a few ladlefuls, as needed for thinning the sauce

Optional garnish: chopped parsley or extra red pepper flakes for heat

How to Make this

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1. Bring a large pot of salted water to a rolling boil, add 1 lb penne or rigatoni and cook until al dente according to package, reserve 1 to 2 cups of pasta water before draining and set aside.

2. While the pasta cooks, heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium heat until butter foams, then add 1 small finely chopped yellow onion and cook until soft and translucent, about 5 minutes.

3. Add 3 minced garlic cloves and 1/2 to 1 tsp crushed red pepper flakes, cook 30 to 45 seconds until fragrant, don’t let the garlic burn or it will taste bitter.

4. Stir in 2 tbsp tomato paste and cook 1 to 2 minutes, scraping up any browned bits, this deepens the flavor and removes that raw tinny taste.

5. Pour in 1/4 cup vodka if using, turn heat up a bit and let it boil for 1 to 2 minutes to cook off the alcohol, then add one 28 oz can crushed tomatoes or tomato puree, stir and bring to a gentle simmer.

6. Season with about 1 tsp salt for the sauce, a few grinds of black pepper, and a pinch of sugar if the tomatoes taste too acidic; simmer uncovered 8 to 12 minutes until the sauce thickens a little.

7. Lower heat and slowly stir in 1 cup heavy cream, heat gently until fully combined and warm, then add 1 to 1 1/2 cups freshly grated Parmesan cheese a handful at a time, stirring until melty and smooth; if sauce seems too thick add reserved pasta water a ladle at a time until you get a creamy but clingy texture.

8. Add the drained pasta to the sauce and toss well over low heat for 1 to 2 minutes so the pasta soaks up the sauce, tear in a handful of fresh basil leaves and taste, adjust salt, pepper and red pepper flakes if needed.

9. Serve immediately topped with extra grated Parmesan, a sprinkle of chopped parsley or more red pepper flakes for heat if you like, and a drizzle of good olive oil if you want it fancy.

Equipment Needed

1. Large stock pot for boiling the pasta
2. Colander to drain and reserve pasta water
3. Large skillet or sauté pan for the sauce
4. Wooden spoon or heatproof spatula for stirring
5. Chef’s knife for chopping onion and basil
6. Cutting board
7. Measuring cups and spoons (esp. 1/4 cup and tablespoons)
8. Box grater or microplane for fresh Parmesan
9. Ladle or soup spoon to add reserved pasta water a bit at a time
10. Tongs or pasta server to toss and plate the pasta

FAQ

Q: Can I skip the vodka? A: Yes, you can skip the vodka. It adds a slight brightness and helps meld the tomato and cream flavors, but the sauce is still delicious without it. If you skip it, cook the tomato a bit longer to deepen the flavor.

Q: What pasta should I use? A: Penne or rigatoni work best because their tubes hold the sauce, but any short pasta like rigatoni, ziti, or even fusilli will do. Long pasta like spaghetti is ok but the texture feels different.

Q: My sauce is too thick or too thin. How do I fix it? A: If too thick add a few tablespoons of the reserved pasta cooking water until it feels right. If too thin simmer it a few minutes uncovered, or add more cheese to thicken slightly. Add salt after adjusting texture.

Q: Can I use a lighter cream or milk? A: You can use half and half or whole milk but the sauce will be thinner and less rich. If you use milk, simmer a bit longer to reduce, or add more cheese to help thicken it.

Q: How do I prevent the sauce from tasting bitter or acidic? A: Taste and add a small pinch of sugar if it tastes too acidic. Also cook the tomato paste until it darkens a bit before adding the crushed tomatoes to reduce raw tomato taste.

Q: Can I make this ahead and reheat it? A: Yes, make the sauce ahead and store in the fridge for 2 to 3 days. Reheat gently on the stove with a splash of pasta water or cream to revive it, then toss with freshly cooked pasta for best texture.

Gigi Hadid Pasta Recipe Substitutions and Variations

Pasta (penne/rigatoni): swap for bucatini or ziti. Both hold the sauce well and give a similar bite, just watch cooking time cause bucatini can take a minute or two longer.
Heavy cream: use 3/4 cup half-and-half plus 1 tbsp butter, or for a tangier lighter option stir in 1/2 cup Greek yogurt thinned with 2-3 tbsp milk. Add yogurt off the heat so it won’t split.
Parmesan cheese: substitute Pecorino Romano or aged Asiago at a 1:1 ratio. Pecorino is saltier and sharper so maybe start with a bit less if you like.
Vodka (optional): replace with 1/4 cup dry white wine or 1/4 cup low-sodium chicken broth. Wine gives acidity and depth, broth gives savory roundness; either will help lift the tomato flavor.

Pro Tips

1. Salt the pasta water well and taste it so it’s noticeably salty; that’s your main chance to season the pasta itself. Don’t skimp, and always save 1 to 2 cups of that starchy water before draining — it’s magic for loosening and binding the sauce.

2. Bloom the tomato paste: cook it in the fat a minute or two until it darkens a bit. It sounds minor but it takes away the raw canned taste and adds depth. If you skip this the sauce will be flatter.

3. Add the cream off the heat or on very low heat and stir gently as you add grated Parmesan in small lots. That prevents the cheese from clumping or seizing, and keeps the sauce silky. If it gets too thick, use reserved pasta water a ladle at a time to reach the right cling.

4. If you use vodka, let it boil briefly so the harsh alcohol cooks off but the flavor lifts the tomatoes. And always finish with torn basil right before serving so the herb stays bright, not cooked down.

Gigi Hadid Pasta Recipe

Recipe by Francis Mead

0.0 from 0 votes

I just remade Gigi Hadid's Vodka Sauce Pasta and the sauce is so creamy and spicy I might officially ban plain marinara from my kitchen.

Servings

servings

Calories

959

kcal

Equipment: 1. Large stock pot for boiling the pasta
2. Colander to drain and reserve pasta water
3. Large skillet or sauté pan for the sauce
4. Wooden spoon or heatproof spatula for stirring
5. Chef’s knife for chopping onion and basil
6. Cutting board
7. Measuring cups and spoons (esp. 1/4 cup and tablespoons)
8. Box grater or microplane for fresh Parmesan
9. Ladle or soup spoon to add reserved pasta water a bit at a time
10. Tongs or pasta server to toss and plate the pasta

Ingredients

1 lb (450 g) penne or rigatoni pasta
2 tbsp extra virgin olive oil
2 tbsp unsalted butter
1 small yellow onion, finely chopped
3 garlic cloves, minced
1/2 to 1 tsp crushed red pepper flakes, adjust to taste
2 tbsp tomato paste
1 (28 oz / 800 g) can crushed tomatoes or tomato puree
1/4 cup (60 ml) vodka, optional but traditional
1 cup (240 ml) heavy cream
1 to 1 1/2 cups (100 to 150 g) freshly grated Parmesan cheese, plus more for serving
Salt, to taste (start with about 1 tsp for the sauce and more for pasta water)
Freshly ground black pepper, to taste
Handful of fresh basil leaves, torn
Pinch of sugar, optional (if sauce tastes too acidic)
Reserved pasta cooking water, a few ladlefuls, as needed for thinning the sauce
Optional garnish: chopped parsley or extra red pepper flakes for heat

Directions

Bring a large pot of salted water to a rolling boil, add 1 lb penne or rigatoni and cook until al dente according to package, reserve 1 to 2 cups of pasta water before draining and set aside.
While the pasta cooks, heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium heat until butter foams, then add 1 small finely chopped yellow onion and cook until soft and translucent, about 5 minutes.
Add 3 minced garlic cloves and 1/2 to 1 tsp crushed red pepper flakes, cook 30 to 45 seconds until fragrant, don't let the garlic burn or it will taste bitter.
Stir in 2 tbsp tomato paste and cook 1 to 2 minutes, scraping up any browned bits, this deepens the flavor and removes that raw tinny taste.
Pour in 1/4 cup vodka if using, turn heat up a bit and let it boil for 1 to 2 minutes to cook off the alcohol, then add one 28 oz can crushed tomatoes or tomato puree, stir and bring to a gentle simmer.
Season with about 1 tsp salt for the sauce, a few grinds of black pepper, and a pinch of sugar if the tomatoes taste too acidic; simmer uncovered 8 to 12 minutes until the sauce thickens a little.
Lower heat and slowly stir in 1 cup heavy cream, heat gently until fully combined and warm, then add 1 to 1 1/2 cups freshly grated Parmesan cheese a handful at a time, stirring until melty and smooth; if sauce seems too thick add reserved pasta water a ladle at a time until you get a creamy but clingy texture.
Add the drained pasta to the sauce and toss well over low heat for 1 to 2 minutes so the pasta soaks up the sauce, tear in a handful of fresh basil leaves and taste, adjust salt, pepper and red pepper flakes if needed.
Serve immediately topped with extra grated Parmesan, a sprinkle of chopped parsley or more red pepper flakes for heat if you like, and a drizzle of good olive oil if you want it fancy.

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.