I tried Gigi Hadid Spicy Pasta Recipe and the sauce is so outrageously creamy and kicky it makes every other pasta taste like a supporting actor.

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I can’t stop thinking about Gigi Hadid Spicy Pasta Recipe because it hits every wild craving I didn’t know I had. The sauce is glossy and reckless, all cream and tomato and that little bite from crushed red pepper flakes that makes my mouth wake up.

I crave the way cherry tomatoes burst with brightness against a salty edge, like fireworks in a bowl. And yeah, call it Vodka Pasta if you want, names don’t matter when the spoon disappears.

This is messy comfort that actually tastes grown-up and kind of dangerous. I want it right this second I swear.

Ingredients

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Penne: chewy, holds sauce in the tubes.
Cherry tomatoes: bursty sweetness, light pop.
Olive oil: silky base, keeps things glossy.
Garlic: punchy, warming, classic pasta friend.
Tomato paste: deep umami, gives tomato punch.
Heavy cream: makes sauce lush and cozy.
Plus mascarpone: dreamy creaminess, optional but worth it.
Parmesan: salty, nutty finish, shave more on top.
Butter: makes sauce richer and velvety smooth.
Crushed red pepper: quick heat, tingle on tongue.
Basically sugar: tames acidity, balances bright tomatoes.
Salt and pepper: essential, don’t skimp.
Pasta water: starchy secret that tightens sauce.
Basil: fresh, herbaceous lift and bright aroma.

Ingredient Quantities

12 oz penne pasta (about 3/4 box)

1 pint cherry tomatoes (about 2 cups), halved

2 tablespoons olive oil

2 cloves garlic, minced

2 tablespoons tomato paste

1 cup heavy cream

1/4 cup mascarpone cheese (optional but really creamy)

1/2 cup finely grated Parmesan, plus extra for serving

2 tablespoons unsalted butter

1/2 teaspoon crushed red pepper flakes, or more if you like heat

1 teaspoon sugar (optional, helps tame acidity)

Salt and freshly ground black pepper, to taste

1/2 cup reserved pasta cooking water

A handful fresh basil leaves, torn

How to Make this

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1. Bring a large pot of salted water to a boil and cook 12 oz penne until just al dente, about 1 minute less than package says; before draining, scoop out and reserve 1/2 cup of the pasta cooking water, then drain the pasta.

2. While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat; add 1 pint halved cherry tomatoes and a big pinch of salt, cook stirring now and then until they burst and get saucy, about 8 to 10 minutes; smash a few with your spatula to help them break down.

3. Push tomatoes to the side and add 2 tablespoons tomato paste to the pan; fry it for 1 to 2 minutes, stirring, until it deepens in color and smells slightly sweet.

4. Stir the tomato paste into the tomatoes, then add 2 cloves minced garlic, 1/2 teaspoon crushed red pepper flakes (or more if you like heat), and 1 teaspoon sugar if the tomatoes taste too acidic; cook 30 to 60 seconds more.

5. Pour in 1 cup heavy cream and bring to a gentle simmer, reduce heat and let it thicken for 2 to 3 minutes, stirring so it doesn’t stick.

6. Turn off the heat and stir in 1/4 cup mascarpone (optional but makes it creamy), 2 tablespoons unsalted butter, and 1/2 cup finely grated Parmesan; stir until smooth and creamy.

7. Add the drained penne to the skillet and toss to coat; if the sauce seems too thick, add some of the reserved 1/2 cup pasta water a little at a time until you get a glossy saucy texture that clings to the pasta.

8. Taste and season with salt and freshly ground black pepper, and more crushed red pepper flakes if you want extra spice; the sugar and cheese should balance the acidity but adjust to your taste.

9. Tear a handful of fresh basil leaves and fold them into the pasta, saving a few to scatter on top. If the sauce feels heavy, a splash more pasta water brightens it right up.

10. Serve hot with extra grated Parmesan and torn basil on top. Eat right away, this is best fresh and not meant to sit for hours.

Equipment Needed

1. Large pot for boiling the pasta (big enough for 12 oz penne)
2. Large skillet (10 to 12 inch) for the sauce
3. Colander or fine mesh strainer to drain the pasta
4. Slotted spoon or pasta server to scoop out the reserved cooking water and stir pasta
5. Spatula (heatproof) to smash and stir the tomatoes
6. Chef’s knife and cutting board for halving cherry tomatoes and mincing garlic
7. Measuring cups and spoons for cream, tomato paste, sugar, etc
8. Microplane or fine grater for the Parmesan
9. Small bowl or cup to hold the reserved 1/2 cup pasta water and to rest the mascarpone/butter if needed

FAQ

Q: Can I use a different pasta than penne? A: Yes, you can use rigatoni, ziti, or farfalle. Anything with tubes or ridges holds the sauce best. Just cook to al dente and keep some pasta water to loosen the sauce.

Q: I dont have mascarpone. Is that okay? A: Totally fine. Mascarpone makes it extra creamy, but you can skip it or stir in an extra 1/4 cup of heavy cream and a little more Parmesan instead.

Q: My sauce is too thin or too thick. How do I fix it? A: If it is too thin, simmer a few more minutes until it reduces. If it is too thick, add a splash of the reserved pasta water, one tablespoon at a time, until it’s saucy and coats the pasta.

Q: Can I make this ahead for meal prep? A: You can, but the sauce tastes best fresh. Store pasta and sauce separately in the fridge up to 3 days. Reheat gently in a pan with a little pasta water so it doesnt dry out.

Q: How do I keep the cherry tomatoes from making the sauce watery? A: Let them blister and burst over medium-high heat so they caramelize a bit. Drain any large puddles of juice if it gets too wet, then cook the sauce down to concentrate the flavor.

Q: Want it spicy or not spicy at all. How much red pepper should I use? A: Start with the listed 1/2 teaspoon if you like some heat. Add more if you want it hotter. If you dont want spice, leave it out entirely and add cracked black pepper instead.

GIGI HADID’S VIRAL PASTA RECIPE (WITHOUT THE VODKA) Recipe Substitutions and Variations

Heavy cream: use 3/4 cup whole milk plus 1/4 cup melted butter, or use half and half if you have it, it gives a similar richness though slightly lighter.
Mascarpone: swap with full fat cream cheese (softened) or plain ricotta for a lighter, slightly grainier texture — both blend in fine and still make it creamy.
Parmesan: Pecorino Romano works great for a sharper, saltier flavor, or use 3 tablespoons nutritional yeast if you want a dairy free option.
Cherry tomatoes: use 1 can (14 oz) crushed tomatoes if fresh arent available, or halved grape tomatoes the size difference wont matter much.

Pro Tips

1. Use really salty pasta water. It should taste like the sea. That tiny bit of salt plus the starch helps the sauce cling to the pasta and makes everything taste way better. Don’t dump it all at once though, add a little at a time so you dont make the sauce too thin.

2. Let some tomatoes stay whole. Smash only half of them as they cook so you get both pockets of fresh tomato and a saucier base. Those whole bursts add texture and a fresh pop when you bite into them.

3. Toast the tomato paste longer than you think. Fry it until it darkens and smells slightly sweet, it adds depth and takes away the raw can-like flavor. Watch it closely so it doesn’t burn, but don’t rush this step.

4. Finish with the pasta off the heat and use cheese and butter to tune the texture. If the sauce seems heavy, add small splashes of reserved pasta water to loosen and brighten it. Taste as you go, salt and a little sugar can balance the acidity, but don’t overdo either one.

GIGI HADID’S VIRAL PASTA RECIPE (WITHOUT THE VODKA) Recipe

Recipe by Francis Mead

0.0 from 0 votes

I tried Gigi Hadid Spicy Pasta Recipe and the sauce is so outrageously creamy and kicky it makes every other pasta taste like a supporting actor.

Servings

servings

Calories

784

kcal

Equipment: 1. Large pot for boiling the pasta (big enough for 12 oz penne)
2. Large skillet (10 to 12 inch) for the sauce
3. Colander or fine mesh strainer to drain the pasta
4. Slotted spoon or pasta server to scoop out the reserved cooking water and stir pasta
5. Spatula (heatproof) to smash and stir the tomatoes
6. Chef’s knife and cutting board for halving cherry tomatoes and mincing garlic
7. Measuring cups and spoons for cream, tomato paste, sugar, etc
8. Microplane or fine grater for the Parmesan
9. Small bowl or cup to hold the reserved 1/2 cup pasta water and to rest the mascarpone/butter if needed

Ingredients

12 oz penne pasta (about 3/4 box)
1 pint cherry tomatoes (about 2 cups), halved
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons tomato paste
1 cup heavy cream
1/4 cup mascarpone cheese (optional but really creamy)
1/2 cup finely grated Parmesan, plus extra for serving
2 tablespoons unsalted butter
1/2 teaspoon crushed red pepper flakes, or more if you like heat
1 teaspoon sugar (optional, helps tame acidity)
Salt and freshly ground black pepper, to taste
1/2 cup reserved pasta cooking water
A handful fresh basil leaves, torn

Directions

Bring a large pot of salted water to a boil and cook 12 oz penne until just al dente, about 1 minute less than package says; before draining, scoop out and reserve 1/2 cup of the pasta cooking water, then drain the pasta.
While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat; add 1 pint halved cherry tomatoes and a big pinch of salt, cook stirring now and then until they burst and get saucy, about 8 to 10 minutes; smash a few with your spatula to help them break down.
Push tomatoes to the side and add 2 tablespoons tomato paste to the pan; fry it for 1 to 2 minutes, stirring, until it deepens in color and smells slightly sweet.
Stir the tomato paste into the tomatoes, then add 2 cloves minced garlic, 1/2 teaspoon crushed red pepper flakes (or more if you like heat), and 1 teaspoon sugar if the tomatoes taste too acidic; cook 30 to 60 seconds more.
Pour in 1 cup heavy cream and bring to a gentle simmer, reduce heat and let it thicken for 2 to 3 minutes, stirring so it doesn’t stick.
Turn off the heat and stir in 1/4 cup mascarpone (optional but makes it creamy), 2 tablespoons unsalted butter, and 1/2 cup finely grated Parmesan; stir until smooth and creamy.
Add the drained penne to the skillet and toss to coat; if the sauce seems too thick, add some of the reserved 1/2 cup pasta water a little at a time until you get a glossy saucy texture that clings to the pasta.
Taste and season with salt and freshly ground black pepper, and more crushed red pepper flakes if you want extra spice; the sugar and cheese should balance the acidity but adjust to your taste.
Tear a handful of fresh basil leaves and fold them into the pasta, saving a few to scatter on top. If the sauce feels heavy, a splash more pasta water brightens it right up.
Serve hot with extra grated Parmesan and torn basil on top. Eat right away, this is best fresh and not meant to sit for hours.

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.