Gigi Hadid Spicy Vodka Pasta
Penne coated in a glossy orange-pink sauce is the goal here—not pasta sitting under a spoonful of sauce. Shallot and garlic start the sauce, tomato paste cooks until concentrated, and vodka simmers briefly before the cream goes in. Red pepper flakes add heat that you can adjust to taste.
Cook the penne just to al dente, then finish it in a wide skillet with butter, Parmesan, and a little reserved pasta water. Tossing everything together helps the sauce cling to each piece before it thickens.
Prep: 10 minutes; cook: about 20 minutes; serves 4.
Ingredients for Gigi Hadid Spicy Vodka Pasta
- 12 ounces penne pasta (340g)
- Kosher salt, for the pasta water and to taste
- 2 tablespoons olive oil
- 1 medium shallot, finely chopped (about 40g)
- 2 garlic cloves, minced
- 1/2 cup tomato paste (130g)
- 1/4 cup vodka
- 1/2 teaspoon crushed red pepper flakes, or to taste
- 3/4 cup heavy cream (180g)
- 2 tablespoons unsalted butter (30g)
- 1/2 cup finely grated Parmesan (50g), plus more for serving
- 1/4 cup loosely packed fresh basil, thinly sliced or torn (about 6g)
- Black pepper, to taste
How to Make Gigi Hadid Spicy Vodka Pasta
- Boil the penne: Bring a large pot of well-salted water to a boil. Cook the penne according to the package directions, starting to taste it 1 to 2 minutes before the suggested al dente time. It should be tender with a slight bite. Reserve at least 1 cup of pasta water, then drain.
- Soften the aromatics: While the pasta cooks, heat the olive oil in a wide skillet large enough to hold all the penne. Cook the shallot over medium heat for 4 to 5 minutes, stirring, until soft and translucent. Add the garlic and stir briefly, just until fragrant; do not let it brown.
- Cook the tomato paste: Stir in the tomato paste and red pepper flakes. Cook uncovered over medium to medium-low heat for 2 to 4 minutes, stirring frequently. The paste should deepen in color and look concentrated, but not blacken or scorch.
- Add the vodka and cream: Stir in the vodka, scraping up any paste from the skillet. Let it simmer gently for about 2 to 3 minutes, until its sharp aroma softens. This brief simmer does not mean all the alcohol cooks off. Reduce the heat to low and stir in the cream for 1 to 2 minutes, until the sauce is smooth and orange-pink.
- Finish the pasta in the sauce: Add the drained penne, butter, and Parmesan. Toss over low heat for 1 to 3 minutes, adding reserved pasta water a few tablespoons at a time. Stop when the sauce looks glossy and coats the penne without pooling in the skillet.
- Season and serve: Taste and add salt, black pepper, or more red pepper flakes as needed. Fold in some of the basil, then serve promptly in bowls with the remaining basil and a light dusting of Parmesan.
How to Keep the Sauce Glossy
Starchy pasta water loosens the cream sauce while helping it cling to the penne. Add it gradually as you toss rather than pouring in the full cup; you may not need it all. The sauce thickens as it stands, so serve the pasta while the coating still moves easily around the skillet.
Adjusting the Heat
Start with the listed 1/2 teaspoon of red pepper flakes, then taste before adding more. Their heat varies, and extra flakes can be added to individual bowls.
Can You Make It Without Vodka?
You can omit the vodka, but the sauce will taste different from the vodka version. Lemon juice or vinegar is not an identical replacement. A small yellow onion can replace the shallot if needed.
Serving and Leftovers
Serve the penne as soon as it is tossed, with basil and red pepper flakes visible on top. For another creamy pasta, try Creamy Mushroom Pasta with Farfalle.
Refrigerate leftovers promptly in a covered container. The sauce will thicken as it cools; if reheating, warm the pasta gently with a small splash of water to loosen it. This recipe does not establish a specific storage duration or freezing method for the finished pasta.
Nutrition
Approximate nutrition per serving, based on 4 servings: 700 calories, 19g protein, 34g fat, and 74g carbohydrates. Approximate nutrition per 100g: 210 calories, 6g protein, 10g fat, and 22g carbohydrates. Values vary with the ingredients used and the finished pasta’s weight.
Equipment
- Large pot
- Wide skillet
- Colander
Ingredients
Pasta and sauce
- 12 ounces penne pasta (340g)
- Kosher salt, for the pasta water and to taste
- 2 tablespoons olive oil
- 1 medium shallot, finely chopped (about 40g)
- 2 garlic cloves, minced
- 1/2 cup tomato paste (130g)
- 1/4 cup vodka
- 1/2 teaspoon crushed red pepper flakes, or to taste
- 3/4 cup heavy cream (180g)
- 2 tablespoons unsalted butter (30g)
- 1/2 cup finely grated Parmesan (50g), plus more for serving
- 1/4 cup loosely packed fresh basil, thinly sliced or torn (about 6g)
- Black pepper, to taste
Instructions
- Bring a large pot of well-salted water to a boil. Cook the penne according to package directions, tasting 1 to 2 minutes before the suggested al dente time. Reserve at least 1 cup of pasta water, then drain.
- While the pasta cooks, heat the olive oil in a wide skillet over medium heat. Add the shallot and cook for 4 to 5 minutes, stirring, until soft and translucent.
- Add the garlic and stir briefly until fragrant, without letting it brown.
- Stir in the tomato paste and red pepper flakes. Cook uncovered over medium to medium-low heat for 2 to 4 minutes, stirring frequently, until the paste darkens and looks concentrated.
- Stir in the vodka, scraping up any paste from the skillet. Simmer gently for about 2 to 3 minutes, until its sharp aroma softens.
- Reduce the heat to low and stir in the cream for 1 to 2 minutes, until the sauce is smooth and orange-pink.
- Add the drained penne, butter, and Parmesan. Toss over low heat for 1 to 3 minutes, adding reserved pasta water a few tablespoons at a time, until the sauce is glossy and coats the penne.
- Taste and adjust with salt, black pepper, or more red pepper flakes. Fold in some of the basil and serve promptly with the remaining basil and extra Parmesan.
Tips
- Taste the penne 1 to 2 minutes before the package’s suggested al dente time.
- Cook the tomato paste until concentrated and darker in color, but do not let it scorch.
- Add reserved pasta water gradually; you may not need the full cup.
- Serve promptly, as the sauce thickens as it stands.
- Adjust the red pepper flakes to taste, since their heat can vary.
Variations
- Vodka-Free Version: Omit the vodka; the sauce will taste different from the vodka version.
- Onion Instead of Shallot: Use a small yellow onion in place of the shallot.