Were you around when Gigi Hadid's viral Spicy Vodka pasta recipe took Instagram by storm? If not, you've been missing out! But fear not, we're here to catch you up because it's simply too good to pass up.
"Dear Lord, this was the absolute best version of this recipe!"
- Tamantha (Pinterest)
If you love a quick and easy pasta dish as much as we do, have a look at our Mongolian ground beef noodle recipe or this comforting bolognese pasta bake! Or, have a gander at this collection of our favourite pasta recipes.
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If you're not into the world of celebs, Gigi Hadid is a highly influential supermodel, strutting her stuff on runways for some of the biggest names in fashion.
It's quite reassuring to see that even someone so deeply involved in the world of perpetual glamour and style can also enjoy a delicious, cream-infused pasta dish from time to time! Go Gigi!
Her pasta recipe is very similar to Penne Alla Vodka, which shot to fame in the 70s and 80s. The sauce consists of tomato paste to create a sturdy base, along with a generous portion of double cream for a smooth, velvety texture.
Garlic deepens the flavour, while a touch of chilli flakes provides a gentle warmth. A good amount of parmesan adds the must-have cheesy dimension. To balance all the richness, Gigi tops it off with a scattering of fresh, chopped basil. Just perfect!
This pasta dish is incredibly easy to make and can be dressed up with a side of Italian salad, garlic bread and a glass of red wine for a complete, sophisticated meal.
What's to love about this recipe
- The ultimate pasta comfort food. Rich, creamy, zingy and cheesy with a slight sweetness from the tomato paste.
- It's a simple recipe that's a cinch to make, suiting cooks of all levels.
- Perfect for Meatless Mondays.
- Leave the vodka out for a non-alcoholic version.
- This spicy pasta pairs perfectly with a glass of red wine, garlic bread and a fresh side salad.
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Olive oil
Gigi's original recipe serves two, but we've doubled it to serve four.
While she used a quarter cup of olive oil for her two servings, we believe that doubling it to half a cup would be excessive.
So, we're sticking to a quarter cup of olive oil, which we find to be ample.
If you want extra richness, you can always drizzle some extra virgin olive oil over the finished dish.
Garlic
The recipe calls for two finely chopped garlic cloves, but, if you're feeling lazy, garlic paste works just as well.
You can adjust the amount of garlic to suit your taste.
Onion
In Gigi's original recipe, she uses shallots, but in her social media version, she went with a red onion.
We opted for a white onion.
You can go with whatever onion you have on hand, as long as it's rather finely chopped.
Tomato paste
Make sure to use tomato paste, which is the concentrated, thick paste commonly available in tubes, small cans or small jars, depending on your location.
Because tomatoes are very acidic and the paste is highly concentrated it needs to be cooked to lessen the acidity.
Cooking it for just a few minutes in the oil will caramelise it, resulting in a darker colour and helping to mellow the acidity.
Double cream/Heavy cream
Let's be honest, this pasta dish is a bit of an indulgence and the double cream is what gives that rich, smooth sauce its special touch.
If you substitute heavy cream with single cream, just know that it might not be exactly the same, but it'll do the job.
Vodka
Why add Vodka to pasta?
Without getting too sciency, adding vodka to a tomato pasta sauce doesn't make it taste boozy.
Instead, it improves the flavours by working with the other ingredients, specifically the tomato paste.
Vodka makes the tomato sauce taste velvety smooth and more balanced.
It also helps the flavours in the sauce become more defined.
Most of the alcohol will be cooked out anyway, but, for an entirely non-alcoholic sauce, you can leave the Vodka out.
Red chilli flakes
Add as much as you prefer for the level of spiciness in your pasta.
We're not big fans of overly hot pasta, so we only use one teaspoon. This gives a mild simmer that won't overshadow the other flavours and textures.
The pasta
In her Instagram story, Gigi used small shell pasta. We're opting for a closer match to Penne Alla Vodka, like penne or rigatoni.
Use your favourite pasta, but here are some thoughts to bear in mind:
Use a pasta shape that will hold its form well when it's been tossed in the tomato sauce.
Go for types of pasta that have ridges and grooves that help them hold onto the sauce, while also maintaining their shape and texture.
Whole wheat pasta versions work too.
Here are a few examples of what you can use:
- Fusilli pasta (spiral pasta)
- Penne pasta (tube-shaped pasta)
- Rigatoni pasta (large tube-shaped pasta)
- Paccheri pasta (another large tube-shaped pasta)
- Rotini pasta (corkscrew pasta)
- Gemelli pasta (twisted pasta)
- Orecchiette pasta (ear-shaped pasta)
- Farfalle pasta (bowtie pasta)
When cooking these types of pasta, it's important to follow the package instructions carefully and to cook them until they're al dente, which means they're cooked through but still firm to the bite. This will ensure that they hold their shape.
It's also worth noting that using higher-quality pasta can make a significant difference in the dish. Since pasta is the star of the show, it needs to stand out and shine.
Butter
As previously mentioned, this is an indulgent pasta dish!
For an extra dose of richness, Gigi adds two tablespoons (30g) of butter along with the cooked pasta to the creamy sauce. Yum!
You can use salted or unsalted butter. Simply adjust the seasoning to balance the saltiness.
Parmesan
We understand that Parmesan can sometimes come with a hefty price tag.
In that case, don't hesitate to explore alternatives such as Grana Padano, Pecorino Romano, Parmigiano Reggiano or Piave, all of which offer a similar hard and robust cheese flavour.
Basil
Freshly chopped basil gives the most intense herbal flavour.
However, if you don't have fresh basil, a heaped teaspoon (or more) of dried basil can work in a pinch.
Salt and Pepper
Ensure you season the sauce thoroughly with salt and freshly ground black pepper.
And when you're cooking the pasta, don't forget to generously salt the pasta water so that the salt can effectively penetrate the pasta.
As a guide, it's recommended to use one tablespoon of salt for one pound (450g) of dried pasta.
Step-by-step instructions:
Get the pasta going
- In a large saucepan, cook the pasta following the package directions. Make sure to generously season the pasta water with salt.
- Before draining the pasta, set aside around half a cup (about 120ml) of pasta water.
Making the pasta sauce while the pasta cooks
- In a large frying pan (large skillet), heat the olive oil over medium heat. Then, add the chopped garlic and fry it briefly for about 30 seconds.
- Add the chopped onions and gently fry them until they become soft and translucent.
Be cautious not to brown them too much, so maintain a gentle heat. This should take approximately 4-5 minutes.
- Add the tomato paste and cook for 4-5 minutes over low heat.
This will allow the tomatoes to caramelise slightly, darken a bit and remove the acidity.
- Pour in the vodka and cook for 1-2 minutes, maintaining a gentle heat. Be cautious when adding the vodka as the sauce might sputter a little.
- Add the double cream and the chilli flakes.
- Stir and season the sauce with salt and pepper. Cook for an additional 1-2 minutes until the cream has been heated through.
- Add the butter to the creamy tomato sauce and stir it through until melted.
- Add the cooked pasta along with the reserved pasta water. Gently mix the sauce into the pasta until it's well combined.
- To finish, sprinkle the parmesan cheese and chopped basil over the pasta. Stir them through the sauce.
- Taste and adjust the seasoning, adding more if needed.
- Serve the pasta in bowls and if you wish, add extra parmesan and fresh basil leaves for a final touch.
Top tips
Quality pasta matters
Choose high-quality pasta as it can make a real difference in the taste and texture of the final dish.
Use pasta that will hold its shape well when it's been tossed in the tomato sauce.
Go for types of pasta that have ridges and grooves that help them hold onto the sauce, while also maintaining their shape and texture.
Don't overcook the pasta
Ensure you cook the pasta just right to preserve its texture.
Follow the instructions on the package and taste-test it a minute or two before the suggested time to achieve that perfect, al dente consistency.
Remember the pasta water
Pasta water is liquid gold for silky smooth pasta!
Save a cup of the starchy pasta water before draining the pasta.
To avoid forgetting, place a measuring cup in the colander.
Go easy on the chilli flakes
Chilli flakes can vary in heat intensity, so start by adding a small amount, taste the sauce and gradually increase if desired.
Remember, you can always add more, but it's tricky to tone down the heat if you've added too much at once.
Embrace black pepper
Freshly ground black pepper adds a wonderful zing to the pasta dish.
Don't hold back on this seasoning - it complements the flavours and adds a lovely kick.
Grinding pepper just before using it ensures the freshest and fullest flavour.
Variations
- Vegetarian version: Replace the cream with coconut cream and the parmesan and butter with plant-based alternatives.
- Add meat: For a heartier meal, consider adding cooked chicken, shrimp or crispy pancetta to the sauce.
- Try different cheeses: While parmesan is traditional, you can try other cheeses like pecorino, grana padano or a blend of different cheeses to explore new flavours.
Serving Suggestions
For a complete meal, consider serving Gigi's pasta with:
- Garlic bread or bread sticks.
- A crisp, Italian salad like Panzanella Toscana.
- A veggie side like roasted tenderstem broccoli or pan-fried zucchini (courgettes).
- An assortment of cured meats, olives, artichokes and cheeses for an antipasti platter to complement the pasta.
- A platter of bruschetta topped with chopped tomatoes, garlic, basil and olive oil.
- Accompany the meal with a glass of your preferred wine, such as a red wine like a Chianti or a Pinot Noir.
Storage
Store leftover pasta in an airtight container in the fridge within two hours of cooking.
Properly stored, it should last in the fridge for up to 3-5 days.
Reheating
To reheat, place the pasta in a microwave-safe dish, covering it to prevent it from drying out.
Heat in short intervals, stirring occasionally, until it's hot all the way through.
Alternatively, warm it in a saucepan on the stove over medium heat, adding a bit of water or olive oil to restore moisture as needed.
Freezing
If you want to freeze the pasta, place it in an airtight container or resealable freezer bag.
It can be frozen for up to 2-3 months. Thaw in the fridge overnight before reheating.
Recipe
Gigi Hadid Pasta - The Spicy Vodka Pasta Recipe That Went Viral
Ingredients
Cup measurements are US
- 1 lb dry pasta - 450g. Like penne or rigatoni
- ¼ cup olive oil - 60ml
- 2 fat garlic cloves, chopped - or two teaspoons garlic paste
- ½ large onion, finely chopped - approx. 4½ oz/125g. Can also use shallots
- ½ cup tomato paste - 120ml, or approx. 150g
- 2 tablespoons vodka - leave out for non-alcoholic version
- 1 cup heavy cream (double cream) - 240ml
- 1-2 teaspoons red chilli flakes - or red pepper flakes
- salt and black pepper to taste
- 2 tablespoons butter - 30g
- ½ cup parmesan cheese, grated - 120ml/60g
- handful of fresh basil
Instructions
Get the pasta going
- In a large saucepan, cook the pasta following the instructions on the package. Make sure to generously season the pasta water with salt.1 lb dry pasta
- Before draining the pasta, set aside around half a cup (about 120ml) of pasta water.
Making the creamy tomato sauce
- In a large frying pan, heat the olive oil over medium heat. Then, add the chopped garlic and fry it briefly for about 30 seconds.¼ cup olive oil, 2 fat garlic cloves, chopped
- Add the chopped onions and gently fry them until they become soft and translucent. Be cautious not to brown them too much, so maintain a gentle heat. This should take approximately 4-5 minutes.½ large onion, finely chopped
- Add the tomato paste and cook for 4-5 minutes over low heat. This will allow the tomatoes to caramelise slightly, darken a bit and remove the acidity.½ cup tomato paste
- Pour in the vodka and cook for 1-2 minutes, maintaining a gentle heat. Be cautious when adding the vodka as the sauce might sputter a little.2 tablespoons vodka
- Add the double cream and the chilli flakes. Stir and season the sauce with salt and pepper. Cook for an additional 1-2 minutes until the cream has been heated through.1 cup heavy cream (double cream), 1-2 teaspoons red chilli flakes, salt and black pepper to taste
- Add the butter to the hot sauce and stir it through until melted.2 tablespoons butter
- Add the cooked pasta along with the reserved pasta water. Gently mix the sauce into the pasta until it's well combined.
- To finish, sprinkle the parmesan cheese and chopped basil over the pasta. Stir them through the sauce.½ cup parmesan cheese, grated, handful of fresh basil
- Taste and adjust the seasoning, adding more if needed.
- Serve the pasta in pasta bowls and if you wish, add extra parmesan and basil for a final touch.
Notes
Quality pasta matters
Choose high-quality pasta as it can make a real difference in the taste and texture of the final dish. Use pasta that will hold its shape well when it's been tossed in the tomato sauce. Go for types of pasta that have ridges and grooves that help them hold onto the sauce, while also maintaining their shape and texture.Don't overcook the pasta
Ensure you cook the pasta just right to preserve its texture. Follow the instructions on the package and taste-test it a minute or two before the suggested time to achieve that perfect al dente consistency.Remember the pasta water
Pasta water is liquid gold for silky smooth pasta! Save a cup of the starchy pasta water before draining. To avoid forgetting, place a measuring cup in the colander.Go easy on the chilli flakes
Chilli flakes can vary in heat intensity, so start by adding a small amount, taste the sauce and gradually increase if desired. Remember, you can always add more, but it's tricky to tone down the heat if you've added too much at once.Embrace black pepper
Freshly ground black pepper adds a wonderful zing to the pasta dish. Don't hold back on this seasoning - it complements the flavours and adds a lovely kick. Grinding pepper just before using it ensures the freshest and fullest flavour.**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
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