What is Gigi Hadid Pasta? It’s a quick, satisfying pasta dish that’s perfect for busy weeknights. With a touch of heat from red pepper flakes and a silky, reliable cream sauce, this recipe delivers comforting flavor with minimal fuss.
Social Media’s Favorite Vodka Pasta Recipe!
If you haven’t tried Gigi Hadid’s pasta yet, now’s the time. This viral take on pasta alla vodka is simple, flavorful, and relies on pantry staples. Gigi’s version proved that a few good ingredients and straightforward technique can produce a restaurant-quality bowl at home.
The dish features small pasta tossed in a creamy, tangy tomato-based sauce. The vodka is optional—use it if you have it, but the sauce is delicious without alcohol, too.
What Is in Gigi Hadid’s Pasta
This recipe is forgiving and uses common kitchen ingredients. If you’re missing an item, there’s usually an easy swap or you can skip it entirely.
- Pasta: Small shells work great, but orecchiette or penne are excellent alternatives.
- Salt: For the pasta water and to season the sauce.
- Olive oil: Use a good-quality oil for better flavor.
- Shallots: Finely diced adds a subtle, sweet onion flavor.
- Garlic: Minced or pressed.
- Tomato paste: Concentrated tomato flavor—don’t substitute tomato sauce here.
- Heavy cream: Gives the sauce its rich, velvety texture; half-and-half will be thinner.
- Seasonings: Red pepper flakes, salt, and black pepper.
- Vodka (optional): A tablespoon brightens the sauce; omit if preferred.
- Butter: Stirred in at the end for extra silkiness.
- Parmesan: Freshly grated for the sauce and for serving.
- Basil: Fresh leaves to finish, optional but recommended.
How to Make Gigi Hadid Pasta
This recipe requires a large pot for pasta and a skillet for the sauce. It comes together quickly, making it an ideal weeknight meal.
- Cook the pasta. Boil pasta in well-salted water until al dente. Reserve 1/4 cup of pasta cooking water, then drain.
- Sauté shallots and garlic. Heat olive oil over medium heat, cook shallots 2–3 minutes, then add garlic and cook briefly until fragrant.
- Cook the tomato paste. Add tomato paste to the skillet and cook a few minutes to deepen its flavor.
- Add vodka, cream, and seasonings. Stir in the vodka and cook for a minute, then add heavy cream, reserved pasta water, red pepper flakes, salt, and pepper. Simmer until slightly thickened.
- Finish the sauce. Whisk in butter and grated Parmesan until smooth and glossy.
- Toss with pasta. Add the cooked pasta to the sauce and toss to coat evenly.
- Serve. Plate hot, finish with extra Parmesan, chopped basil, and additional red pepper flakes if desired.
Helpful Tips for the Best Pasta in Vodka Sauce
Follow these pointers to get the best texture and flavor from this simple dish.
- Save pasta water: Its starch helps bind the sauce and gives it a silky finish. Keep a bit extra in case the sauce seems thick.
- Vodka is optional: The sauce works with or without alcohol.
- Shallots add depth: If you don’t have shallots, a mild onion works; shallots give a slightly sweeter, more complex flavor.
- Pick the right pasta shape: Choose shapes that catch sauce—shells, orecchiette, or penne are ideal.
- Add cream gently: Stir continuously as you add cream and lower the heat to prevent curdling.
- Adjust heat: Increase or decrease red pepper flakes to suit your taste.
- Finish with butter: A little butter at the end makes the sauce luxuriously smooth but can be omitted for a lighter version.
Side Dish Suggestions
Pair this pasta with a simple side to round out the meal. Here are a few easy ideas that complement the creamy sauce:
- Green salad: A crisp, bright salad balances the richness.
- Sautéed or grilled shrimp: Adds protein and a light seafood note that pairs well with the tomato cream sauce.
- Simple roasted chicken: Lemon-seasoned chicken breasts or thighs make for a hearty, complementary main.
How to Store and Reheat Pasta with Vodka Sauce
- Refrigerate: Store in a covered container for 3–4 days.
- Reheat: Microwave in short intervals, stirring between bursts, or reheat gently in a covered skillet over low heat.
- Freeze: Cool, then freeze in an airtight container for up to three months. Thaw overnight in the refrigerator before reheating.
5 from 1 vote
Gigi Hadid Pasta
by Katerina | Easy Weeknight Recipes
This Gigi Hadid Pasta pairs a creamy vodka-style sauce with pasta shells for a spicy, comforting meal that’s easy to make.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Ingredients
- 10 ounces dry pasta shells
- water, for boiling the pasta
- salt, for the pasta water
- 3 tablespoons olive oil
- 2 shallots, diced
- 3 cloves garlic, minced
- ½ cup tomato paste
- ¼ cup pasta water
- 1 cup heavy cream
- 1 teaspoon red pepper flakes, plus more for serving
- salt and fresh ground black pepper, to taste
- 1 tablespoon vodka
- 1 tablespoon butter
- ⅓ cup freshly grated parmesan cheese, plus more for serving
- fresh basil leaves, for serving
Instructions
- Cook the pasta according to package instructions in a large pot of salted boiling water. Drain the pasta and reserve 1/4 cup of the pasta water. Set aside.
- In a large skillet, heat the olive oil over medium heat. Add the shallots and cook for 2 minutes, stirring frequently. Add minced garlic and sauté until fragrant, about 30 seconds.
- Add the tomato paste and cook, stirring, for 3–4 minutes until it darkens slightly and the flavors deepen.
- Whisk in the vodka and cook for 1 minute.
- Pour in the heavy cream and the reserved pasta water, stirring until combined.
- Add red pepper flakes, salt, and pepper to taste. Let the sauce simmer 5–7 minutes until it thickens slightly.
- Stir in the butter and Parmesan until the butter melts and the sauce is smooth.
- Add the cooked pasta and toss until evenly coated.
- Sprinkle additional Parmesan over the pasta and toss until melted and glossy.
- Serve hot, topped with chopped fresh basil and extra red pepper flakes if desired.
Equipment
- Pasta pot
- Large skillet
- Chef knife
- Measuring cups and spoons
Notes
- Don’t forget the pasta water: The starchy water helps create a silky sauce—save a little extra if you can.
- Vodka optional: The recipe is tasty with or without vodka.
- Shallots vs. onions: Shallots add depth, but mild onion is an acceptable substitute.
- Pasta shapes: Use shapes that hold sauce well—shells, orecchiette, or penne.
- Adding cream: Stir continuously while adding cream and reduce heat to prevent curdling.
- Spice level: Adjust red pepper flakes to your preference.
- Butter: Finishing with butter makes the sauce richer but is optional.
- Storing and reheating: Refrigerate for 3–4 days or freeze up to three months. Reheat gently in a skillet or microwave.
Nutrition
Serving: 1cup | Calories: 444kcal
Nutritional info is an estimate and provided as a courtesy. Values may vary depending on ingredients and preparation—use your preferred calculator for detailed results.
More Perfect Pasta Recipes
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