I’m sharing Gigi Hadid Spicy Vodka Pasta, a simple creamy tomato sauce with garlic, diced shallot, tomato paste and red pepper flakes that comes together in under 30 minutes and hides a surprising little trick.

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I fell for Gigi Hadid Vodka Pasta the first time I tried it. I never meant to make a fancy dinner, but a finely diced shallot and a spoonful of tomato paste turned a boring noodle night into something I actually brag about.

It’s spicy, silky, and somehow messy in the best way. This little Spicy Pasta Alla Vodka became a go to when I’m tired, and yeah I burned the sauce once so dont think I am perfect.

If you like things simple but bold you might get hooked too, and then you’ll know what all the fuss is about.

Ingredients

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Penne pasta: Starchy carbs, gives energy, has some iron and B vitamins, not much fiber.
Tomato paste: Concentrated tomatoes, rich in lycopene and vitamin C, adds sweet and tangy depth.
Heavy cream: High in fat and calories, makes sauce silky and rich, little protein.
Parmesan cheese: Aged, nutty, high in protein and calcium, salty, boosts umami and flavor.
Extra virgin olive oil: Heart healthy fats, adds fruity richness, good for cooking and flavoring.
Garlic: Pungent, low calorie, provides antioxidants, gives sharp savory bite to sauce.
Vodka: Alcohol evaporates mostly, helps release tomato flavors, adds subtle brightness.
Shallot: Milder than onion, adds sweet, savory undertones and delicate texture to sauce.
Red pepper flakes: Spicy, small amount adds heat and depth, can be adjusted to taste.

Ingredient Quantities

1 pound (450 g) penne or other short pasta

2 tablespoons extra virgin olive oil

1 tablespoon unsalted butter

1 small shallot, finely diced

2 cloves garlic, minced

1 teaspoon red pepper flakes, or to taste

3 tablespoons tomato paste

1/4 cup vodka (60 ml)

1 cup heavy cream (240 ml)

1/2 cup reserved pasta cooking water

1 cup freshly grated Parmesan cheese, plus extra for serving

Salt, to taste

Freshly ground black pepper, to taste

Fresh parsley or basil, chopped for garnish (optional)

How to Make this

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1. Bring a large pot of well salted water to a boil and cook 1 pound penne until just al dente according to the package. Before you drain, scoop out and reserve 1/2 cup of the pasta cooking water, then drain the pasta (do not rinse).

2. While the pasta cooks, heat 2 tablespoons extra virgin olive oil and 1 tablespoon unsalted butter in a large skillet over medium heat until the butter melts and foams.

3. Add 1 small finely diced shallot and cook until soft and translucent about 2 to 3 minutes, stirring now and then.

4. Stir in 2 cloves minced garlic and 1 teaspoon red pepper flakes, cook 30 to 45 seconds until fragrant but not browned.

5. Add 3 tablespoons tomato paste, cook and stir for 1 to 2 minutes until it darkens and starts to caramelize a bit, scraping up any bits from the pan.

6. Pour in 1/4 cup vodka and raise the heat slightly; simmer for 2 to 3 minutes so the vodka reduces and the raw alcohol smell burns off, scraping the pan as needed.

7. Turn heat to medium-low and stir in 1 cup heavy cream, bring to a gentle simmer and let it thicken for a couple minutes.

8. Remove the pan from heat and slowly stir in 1 cup freshly grated Parmesan cheese until melted and smooth, adding some of the reserved pasta water a little at a time to loosen the sauce until you get the texture you want. Taste and season with salt and freshly ground black pepper.

9. Add the drained pasta to the sauce and toss well over low heat for about 1 minute so the pasta soaks up the sauce; if it seems too thick add a splash more of the reserved pasta water.

10. Serve right away with extra grated Parmesan and chopped fresh parsley or basil on top, and sprinkle a little extra red pepper flakes if you like more heat.

Equipment Needed

1. Large pot (6+ qt) for boiling the pasta
2. Colander to drain the pasta
3. Large skillet or sauté pan for the sauce
4. Wooden spoon or heatproof spatula for stirring and scraping
5. Chef’s knife for finely dicing the shallot and mincing garlic
6. Cutting board
7. Measuring cups and spoons (1/4 cup, tbsp, tsp)
8. Cheese grater or microplane for fresh Parmesan
9. Tongs or pasta fork, plus a small measuring cup or ladle to reserve the pasta water

Thats it, happy cooking!

FAQ

Q: Do I have to use vodka? A: No, you dont have to. The vodka brightens the tomato flavor and helps the sauce emulsify, but if you dont want alcohol try 1/4 cup pasta water plus a squeeze of lemon or a splash of white wine, you wont get the exact same thing but itll still be good.

Q: Will the alcohol cook off if I add vodka? A: Mostly yes, if you add the vodka and let it simmer for 1 to 2 minutes it will reduce and most of the alcohol will burn off, just dont pour and immediately toss the pasta, give it time to meld.

Q: Why do I need to save pasta water? A: The starchy pasta water is magic, it helps loosen and thicken the sauce so it clings to the pasta, add a few spoonfuls at a time until the texture is silky instead of watery.

Q: Can I swap heavy cream for something lighter? A: Yes, use half and half or whole milk plus a tablespoon of butter for richness, or 3/4 cup milk plus 1/4 cup cream cheese for creaminess, but the sauce will be a little less rich than using full heavy cream.

Q: My sauce looks grainy after adding Parmesan, what went wrong? A: Probably the sauce was too hot or you added cold grated cheese, take the pan off heat, add cheese slowly while stirring, use freshly grated Parm not pre-shredded and stir briskly with a splash of pasta water to make it smooth.

Q: Can I make this ahead or freeze leftovers? A: You can refrigerate for up to 3 days, reheat gently on low with a splash of cream or pasta water to loosen, avoid freezing if possible since the cream can separate, but if you must freeze it will be okay for 1 month and reheat slowly while whisking.

Gigi Hadid’s Vodka Pasta Recipe Substitutions and Variations

Penne or other short pasta: swap with rigatoni, ziti or fusilli, or use a good quality gluten free penne if you need to avoid gluten.
Heavy cream: use 3/4 cup whole milk plus 1/4 cup melted butter to mimic 1 cup heavy cream, or use full fat coconut milk or coconut cream for a dairy free version.
Vodka: replace with an equal amount of dry white wine and reduce it for a minute, or use low sodium chicken or vegetable broth plus a splash of lemon juice for brightness if you dont want alcohol.
Parmesan cheese: swap with Pecorino Romano or Grana Padano, or for a vegan twist use nutritional yeast plus a pinch of salt and a squeeze of lemon.

Pro Tips

1) Salt the pasta water well, like it tastes almost salty. That little bit you put in the pot is the only real flavor boost the pasta gets, and it helps the sauce stick. Also keep a little extra pasta water than called for, more is better than less when you need to loosen the sauce.

2) Don’t rush the tomato paste, cook it until it darkens and smells nutty. That caramelization adds depth, otherwise the sauce can taste flat. Scrape the bits off the pan while you deglaze with the vodka so none of that flavor is lost.

3) Let the vodka simmer long enough so the raw boozy smell is gone, but don’t blast the heat. A gentle bubble for a few minutes is enough, then turn it down before you add the cream so it won’t split.

4) Add the Parmesan off the heat and stir slowly, a little at a time, so it melts smooth. High heat and grated cheese is a curdling trap, you’ll end up with grainy sauce if you throw it in while boiling. Use finely grated Parm so it disappears into the sauce better.

5) Finish by tossing the hot pasta with the sauce over very low heat for just a minute, then serve immediately. If it looks dry, add tiny splashes of reserved pasta water until silky. Extra butter or a splash of cream at the end makes it glossy and restaurant-y, but don’t overdo it.

Gigi Hadid's Vodka Pasta Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

850

kcal

Equipment: 1. Large pot (6+ qt) for boiling the pasta
2. Colander to drain the pasta
3. Large skillet or sauté pan for the sauce
4. Wooden spoon or heatproof spatula for stirring and scraping
5. Chef’s knife for finely dicing the shallot and mincing garlic
6. Cutting board
7. Measuring cups and spoons (1/4 cup, tbsp, tsp)
8. Cheese grater or microplane for fresh Parmesan
9. Tongs or pasta fork, plus a small measuring cup or ladle to reserve the pasta water

Thats it, happy cooking!

Ingredients

1 pound (450 g) penne or other short pasta
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1 small shallot, finely diced
2 cloves garlic, minced
1 teaspoon red pepper flakes, or to taste
3 tablespoons tomato paste
1/4 cup vodka (60 ml)
1 cup heavy cream (240 ml)
1/2 cup reserved pasta cooking water
1 cup freshly grated Parmesan cheese, plus extra for serving
Salt, to taste
Freshly ground black pepper, to taste
Fresh parsley or basil, chopped for garnish (optional)

Directions

Bring a large pot of well salted water to a boil and cook 1 pound penne until just al dente according to the package. Before you drain, scoop out and reserve 1/2 cup of the pasta cooking water, then drain the pasta (do not rinse).
While the pasta cooks, heat 2 tablespoons extra virgin olive oil and 1 tablespoon unsalted butter in a large skillet over medium heat until the butter melts and foams.
Add 1 small finely diced shallot and cook until soft and translucent about 2 to 3 minutes, stirring now and then.
Stir in 2 cloves minced garlic and 1 teaspoon red pepper flakes, cook 30 to 45 seconds until fragrant but not browned.
Add 3 tablespoons tomato paste, cook and stir for 1 to 2 minutes until it darkens and starts to caramelize a bit, scraping up any bits from the pan.
Pour in 1/4 cup vodka and raise the heat slightly; simmer for 2 to 3 minutes so the vodka reduces and the raw alcohol smell burns off, scraping the pan as needed.
Turn heat to medium-low and stir in 1 cup heavy cream, bring to a gentle simmer and let it thicken for a couple minutes.
Remove the pan from heat and slowly stir in 1 cup freshly grated Parmesan cheese until melted and smooth, adding some of the reserved pasta water a little at a time to loosen the sauce until you get the texture you want. Taste and season with salt and freshly ground black pepper.
Add the drained pasta to the sauce and toss well over low heat for about 1 minute so the pasta soaks up the sauce; if it seems too thick add a splash more of the reserved pasta water.
Serve right away with extra grated Parmesan and chopped fresh parsley or basil on top, and sprinkle a little extra red pepper flakes if you like more heat.

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.