Spicy Vodka Pasta – Gigi Hadid Pasta

This spicy vodka pasta (spoiler alert: there’s no vodka in it) is the most popular recipe on the blog and I finally gave it the upgrade it deserved. I went back into the kitchen, adjusted the ratios, refined the technique, and made the sauce smoother, lighter, and more balanced. This is the version I make now, and it’s truly better in every way and I think if you liked it before, you’ll love that much more now. And if you like the old version, don’t worry, it’s still there!

It’s creamy without being heavy. Tomato-forward but not sharp. And the heat builds slowly instead of overwhelming you. Every bite is truly heaven and it’s such a staple recipe that everyone needs to have in their dinner rotations.

What’s Different About This Version

The original was richer and heavier. I listened to all your commentary and this one uses way less olive oil so the sauce feels lighter and cleaner. but without any less flavor. If anything, there’s more flavor now!

I also added San Marzano tomatoes to soften the intensity of the tomato paste and create a more subtle, balanced tomato flavor. It also adds a subtle sweetness that balances the natural acidity of tomatoes so well.

Calabrian chiles replace basic heat with depth — slightly smoky, slightly fruity, layered. Of course, these can still obviously be swapped for chili flakes.

And shallots add a gentle sweetness that rounds everything out beautifully. Now let’s get into this version!

How to Make It

Start by bringing a large pot of heavily salted water to a boil. Cook your pasta until al dente or even a minute or two past that depending on how you like it. I personally like it a bit past al dente. Before draining, reserve exactly 1/2 cup of the pasta water. That starch helps emulsify everything later and you’ll find it makes the sauce extra creamy.

In a large skillet over medium heat, add the butter and olive oil together. Once melted, add finely diced shallots and let them soften gently. You want them translucent and tender, not browned. A little golden caramelization is great.

TIP: If your shallots start to brown too quickly, lower the heat. Browning changes the flavor and we want sweetness here.

Add the minced garlic and cook it for a full minute so it mellows out. Then stir in finely chopped Calabrian chiles and let them bloom in the fat. If you don’t want it spicy, remove the seeds from the chiles and then finely chop them.

VARIATION: If you prefer it milder, use just one chile and make sure to remove the seeds. If you love heat, use two chiles with the seeds and finish with extra red pepper flakes later if it still needs more for your liking.

Add the tomato paste and cook it down properly. Stir constantly and let it deepen in color to a darker shade. It should thicken and slightly stick to the pan.

NOTE: This step builds depth and cooks the acidity out of the tomato paste. If it still looks bright red and glossy, it’s not ready yet.

Stir in the canned whole and peeled San Marzano tomatoes along with the reserved 1/2 cup pasta water. Let it simmer for a few minutes so everything blends together and reduces slightly. Slightly mash down the whole tomatoes with a wooden spoon.

VARIATION: If you don’t have canned San Marzano tomatoes, you can skip them entirely and simply add a little extra tomato paste to make up for it.

Lower the heat and pour in the heavy cream. Add dried basil, salt, and black pepper. Let it gently simmer until slightly thickened. You can also add fresh basil instead of dried basil. Also be light with the salt as you can always add more later. The parmesan (to be added later), along with the pasta water and tomato paste already added contribute lots of salt. So always taste at the end and then just adjust.

Now blend it until completely smooth. An immersion blender is easiest — blend right in the pan. If using a countertop blender, carefully transfer the sauce and blend until silky before returning it to the skillet.

Stir in freshly grated Parmesan and let it fully melt into the sauce. Taste and adjust with more salt, black pepper, or red pepper flakes depending on your spice preference.

Add the cooked pasta last and toss until every single piece is coated and glossy. If it thickens too much, loosen it with a small splash of extra pasta water or cream. Serve immediately with more parmesan on top and a sprinkle of chopped parsley or fresh basil to enjoy.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. When reheating, warm gently on the stove and add a splash of cream or water to loosen the sauce as it heats. The sauce thickens once chilled, so that extra liquid brings it right back to silky.

Craving More Pasta? Try These Recipes Out!

• Lasagna with Bechamel
• Sun-Dried Tomato Pesto Pasta
• Creamy Truffle Mushroom Pasta
• Cajun Chicken Pasta
• Creamy Fettucine Alfredo

If you make this recipe, make sure to leave a comment below and let me know how it turns out — I love hearing from you! And if you snap a photo, don’t forget to tag me over on Instagram or TikTok so I can see your creations too.

You can also find this recipe and so many more on my Pinterest — perfect for saving to your board for later. And if you’re more of a visual learner, check out my YouTube channel, where I walk you through recipes step-by-step just like this one.