This Gigi Hadid pasta is the viral spicy vodka pasta made with tomato paste, cream, parmesan, chilli flakes and short pasta. It's rich, glossy, lightly spicy and ready in about 30 minutes.
Gigi's version became famous after she shared it online, but underneath the celebrity sparkle, it's really just a very good tomato-cream pasta sauce. My version serves four and includes notes for making it with or without vodka.
The main trick is to cook the tomato paste until it darkens slightly and smells richer before adding the cream. That's what gives the sauce its deep orange colour, smooth texture and proper spicy vodka pasta flavour.
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Updated July 2026 with clearer ingredient notes, improved sauce cues, extra troubleshooting and a refreshed recipe card.
Quick recipe overview
This is a quick creamy tomato pasta made with tomato paste, double cream or heavy cream, parmesan, chilli flakes and pasta water. The sauce is cooked in a frying pan while the pasta boils, then everything is tossed together until glossy.
It works best with short pasta shapes like shells, penne, rigatoni or gemelli because they catch the sauce properly. Vodka adds balance, but you can leave it out and still get a lovely creamy pasta.
Why this recipe works
- Rich, creamy sauce. Tomato paste, cream, parmesan and butter make it glossy and full of flavour.
- Better tomato flavour. Cooking the tomato paste first gives the sauce depth and removes raw sharpness.
- Ready in 30 minutes. The sauce comes together while the pasta cooks.
- Serves four. Gigi's original was a smaller batch; this version is more practical for family dinner.
- Vodka optional. It adds a little balance, but the sauce still works well without it.
- Best with short pasta. Shells, penne, rigatoni or gemelli hold the creamy sauce well.
Key ingredient notes and substitutions
You'll find the full ingredient list with measurements in the recipe card at the bottom of the post.
Olive oil
Gigi's original recipe served two and used ¼ cup olive oil. This version serves four, but I don't double the oil because ½ cup makes the sauce just too oily.
A ¼ cup is enough to soften the onion and garlic, cook the tomato paste and give the sauce richness.
Onion
Gigi used shallots in one version and red onion in another. I use white onion because it is easy to find and works well here.
Shallots or red onion are both fine too; just chop them finely so they soften into the sauce.
Tomato paste/tomato purée
Use thick, concentrated tomato paste. In the UK, this is usually sold as tomato purée. Don't use passata, tinned tomatoes or tomato sauce here; they are much thinner and will change the sauce completely.
Cook the paste for a few minutes until it darkens from bright red to a deeper brick-red colour. This softens the sharp tomato taste and gives the sauce more depth.
Cream
Use double cream in the UK or heavy cream in the US. Single cream can work, but keep the heat gentle and expect a slightly lighter sauce.
Vodka
Vodka is optional. It helps balance the richness of the cream and tomato paste, but the sauce will still work without it. If you leave it out, add a splash of pasta water when loosening the sauce.
Chilli flakes/red pepper flakes
Use 1 teaspoon for mild warmth or 2 teaspoons if you want it closer to a proper spicy vodka pasta. Chilli flakes vary, so start lower if you are unsure.
Pasta
Gigi used small shells, which are excellent because they scoop up the sauce. Penne, rigatoni, gemelli, fusilli and orecchiette also work well. Avoid very delicate pasta shapes, as the sauce is thick and rich.
Parmesan and basil
Freshly grated parmesan melts more smoothly than pre-grated cheese. Grana Padano or Pecorino Romano can also be used. For a strict vegetarian version, choose a vegetarian hard cheese.
Fresh basil gives the best flavour, but a little dried basil will do in a pinch.
Step-by-step instructions:
Step 1: Bring a large pan of salted water to the boil. Cook the pasta until al dente, following the packet instructions. Before draining, scoop out 1 cup/240ml of the pasta water and set it aside.
Step 2: While the pasta cooks, heat the olive oil in a large frying pan over low to medium-low heat. Add the onion and cook for 3-4 minutes until softened and translucent, but not browned.
Step 3: Add the garlic and cook for 30 seconds, stirring often, just until fragrant. Don't let it brown, or it can taste bitter.
Step 4: Add the tomato paste and stir it into the oil, onion and garlic. Cook for 4-5 minutes, stirring often, until it darkens from bright red to a deeper brick-red colour and looks glossy. If it starts catching on the bottom of the pan, lower the heat.
Step 5: Pour in the vodka carefully, it may sputter a little. Stir well and cook for 1-2 minutes, until the sharp alcohol smell softens. If you are not using vodka, skip this step and add a splash of pasta water later when loosening the sauce.
Step 6: Add the cream and chilli flakes. Stir until the sauce turns smooth and orange, then let it simmer gently for 1-2 minutes. Keep the heat low and don't let it boil hard once the cream is in.
Step 7: Add the drained pasta, butter and ½ cup/120ml of the reserved pasta water. Toss everything together over low heat until the pasta is well coated and the sauce looks glossy.
Step 8: If the sauce feels too thick, add more reserved pasta water, a splash at a time, until it loosens and coats the pasta nicely. You may not need the full cup.
Step 9: Take the pan off the heat, then stir through the parmesan and basil. The residual heat will melt the cheese without making the sauce grainy.
Step 10: Taste and adjust with salt, black pepper and extra chilli flakes if needed. Serve straight away, while the sauce is creamy and glossy.
Top tips
Do not rush the tomato paste. This is where the sauce gets most of its flavour. Let it darken slightly before adding the cream.
Save more pasta water than you think you need. Start with ½ cup in the sauce, then add more only if needed.
Keep the heat gentle after adding cream. A hard boil can make the sauce look oily or split.
Use freshly grated parmesan. It melts more smoothly and gives the sauce a better texture.
Taste at the end. Creamy sauces often need more salt and black pepper than you think.
Troubleshooting
My sauce is too thick
Add reserved pasta water, a splash at a time, and toss over low heat until the sauce loosens and coats the pasta.
My sauce is too thin
Let it bubble gently for another minute before adding the pasta, or toss the pasta in the sauce for longer so the starch can help thicken it.
My sauce tastes sharp or too tomatoey
The tomato paste probably needed a little longer in the pan. Next time, cook it until it darkens and smells richer. For now, add a little extra cream, parmesan, butter or salt to soften the sharpness.
My sauce looks oily or split
The heat may have been too high after adding the cream, or there may be too much oil. Lower the heat and stir in a splash of hot pasta water to bring it back together.
It is too spicy
Add a little more cream or parmesan to soften the heat. Do not add more tomato paste, as that can make the sauce sharper.
Variations
- Vodka-free: Leave out the vodka and use a splash of pasta water to loosen the sauce.
- Extra spicy: Use 2 teaspoons chilli flakes, or add a pinch more at the end.
- With chicken or prawns: Stir cooked chicken or prawns/shrimp through the finished sauce.
- With pancetta: Fry chopped pancetta first, remove it from the pan, then sprinkle it over the finished pasta.
- Dairy-free or vegan: Use a plant-based cream, vegan butter and vegan parmesan-style cheese. I would avoid coconut cream unless you do not mind a coconut flavour.
Serving suggestions
This is rich pasta, so it works best with something fresh or crisp on the side. Serve it with garlic bread, a simple green salad, Italian salad, roasted tenderstem broccoli or pan-fried courgettes.
For a fuller pasta-night dinner, add bruschetta or an antipasti board before the pasta, then keep dessert simple.
Storage, reheating and freezing
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Creamy pasta is best eaten fresh, but leftovers are still lovely if reheated gently.
Reheating
Reheat in the microwave in short bursts, stirring between each one. Add a splash of milk, cream or water to loosen the sauce.
You can also reheat it in a pan over low heat, stirring gently until hot. Avoid high heat, as creamy sauces can split.
Freezing
You can freeze it for up to 2 months, but the sauce may not be quite as smooth once thawed. Defrost overnight in the fridge, then reheat gently with a splash of milk or cream.
Recipe
Gigi Hadid Pasta - Viral Spicy Vodka Pasta
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
- Bring a large pan of salted water to the boil. Cook the pasta until al dente, following the packet instructions. Before draining, scoop out 1 cup/240ml of the pasta water and set it aside.
- While the pasta cooks, heat the olive oil in a large frying pan over low to medium-low heat. Add the onion and cook for 3-4 minutes until softened and translucent, but not browned.
- Add the garlic and cook for 30 seconds, stirring often, just until fragrant. Don't let it brown, or it can taste bitter.
- Add the tomato paste and stir it into the oil, onion and garlic. Cook for 4-5 minutes, stirring often, until it darkens from bright red to a deeper brick-red colour and looks glossy. If it starts catching on the bottom of the pan, lower the heat.
- Pour in the vodka carefully, it may sputter a little. Stir well and cook for 1-2 minutes, until the sharp alcohol smell softens. If you are not using vodka, skip this step and add a splash of pasta water later when loosening the sauce.
- Add the cream and chilli flakes. Stir until the sauce turns smooth and orange, then let it simmer gently for 1-2 minutes. Keep the heat low and don't let it boil hard once the cream is in.
- Add the drained pasta, butter and ½ cup/120ml of the reserved pasta water. Toss everything together over low heat until the pasta is well coated and the sauce looks glossy.
- If the sauce feels too thick, add more reserved pasta water, a splash at a time, until it loosens and coats the pasta nicely. You may not need the full cup.
- Take the pan off the heat, then stir through the parmesan and basil. The residual heat will melt the cheese without making the sauce grainy.
- Taste and adjust with salt, black pepper and extra chilli flakes if needed. Serve straight away, while the sauce is creamy and glossy.
Notes
- Reserve 1 cup/240ml pasta water before draining, but add it gradually.
- Cook the tomato paste until it darkens slightly before adding the cream.
- Keep the heat gentle after adding the cream.
- Use freshly grated parmesan for the smoothest sauce.
- Vodka can be left out for a vodka-free version.
**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
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