Gigi Hadid Pasta - Viral Spicy Vodka Pasta
Creamy Gigi Hadid pasta made with tomato paste, double cream or heavy cream, parmesan, chilli flakes and short pasta. A viral TikTok spicy vodka pasta ready in 30 minutes, with or without vodka.
Print Recipe
Save recipe
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
Calories: 918kcal | Carbohydrates: 95g | Protein: 23g | Fat: 48g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 95mg | Sodium: 564mg | Potassium: 714mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1883IU | Vitamin C: 9mg | Calcium: 244mg | Iron: 3mg
