Description
This creamy, spicy vodka pasta, famously known as Gigi Hadid’s pasta, brings a restaurant-quality meal to your table with minimal effort. It features a rich tomato cream sauce with a kick of spice, perfect for a cozy night in.
Ingredients
Scale
- 1 pound pasta (penne, rigatoni, or orecchiette work well)
- 1/4 cup olive oil
- 1 small onion, finely diced
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (or more, to taste)
- 1/4 cup tomato paste
- 1/2 cup vodka
- 1 (28 ounce) can crushed tomatoes
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- Salt and black pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and red pepper flakes. Cook for 1 minute until fragrant.
- Add the tomato paste to the skillet and cook, stirring constantly, for 2-3 minutes. This deepens the flavor.
- Pour in the vodka and scrape up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes, allowing most of the alcohol to evaporate.
- Stir in the crushed tomatoes and bring the sauce to a gentle simmer. Reduce the heat to low, cover, and cook for 10-15 minutes, allowing the flavors to meld.
- Remove the skillet from the heat and stir in the heavy cream and grated Parmesan cheese until well combined and smooth.
- Add the cooked pasta to the sauce. Toss to coat thoroughly. If the sauce is too thick, add reserved pasta water, a little at a time, until it reaches your desired consistency.
- Season with salt and black pepper to taste.
- Serve immediately, garnished with extra Parmesan cheese and fresh basil or parsley, if desired.
Notes
- For a richer sauce, use good quality crushed tomatoes.
- Adjust the red pepper flakes to your preferred spice level.
- You can make the sauce ahead of time and store it in the refrigerator for up to 3 days. Reheat gently and add a splash of water or cream if needed.
- For a non-alcoholic version, you can omit the vodka or substitute it with vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 550-700
- Sugar: 5-10g
- Sodium: 400-600mg
- Fat: 25-40g
- Saturated Fat: 15-25g
- Unsaturated Fat: 10-15g
- Trans Fat: 0g
- Carbohydrates: 60-80g
- Fiber: 4-6g
- Protein: 15-20g
- Cholesterol: 70-100mg