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–+ servings

Spicy Vodka Pasta – Gigi Hadid Pasta

This is one of the most popular recipes on my blog, so I knew I had to revisit it and make it even better. I tweaked the technique, perfected the texture, and made the sauce extra silky and smooth. Trust me, this version is next level.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Yields5 to 6
Print Recipe Pin Recipe
Servings5 to 6

Ingredients

  • 16 ounces rigatoni or penne pasta
  • Salt, for boiling pasta
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 shallot, finely diced
  • 1 tablespoon minced garlic
  • 1 to 2 Calabrian chilies, finely chopped
  • 1/2 cup tomato paste
  • 1 cup canned whole peeled San Marzano tomatoes, crushed by hand
  • 1 cup heavy cream
  • 2 teaspoons dried basil
  • Salt and black pepper, to taste
  • 1/2 cup freshly grated Parmesan cheese, plus more to taste
  • Red pepper flakes, to taste

Instructions 

  1. Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package instructions until tender. Before draining, reserve 1/2 cup of the pasta water. Drain and set aside.
  2. In a large skillet over medium heat, add the butter and olive oil together. Once melted and warm, add the finely diced shallot and cook until soft and translucent, about 3–4 minutes.
  3. Stir in the minced garlic and cook for about 1 minute until fragrant. Add the finely chopped Calabrian chilies and sauté briefly to release their flavor.
  4. Add the tomato paste and cook, stirring constantly, for 4–5 minutes until it darkens and becomes slightly caramelized.
  5. Stir in the crushed San Marzano tomatoes along with the reserved 1/2 cup pasta water. Let simmer for 3–4 minutes to combine.
  6. Lower the heat and stir in the heavy cream. Add the dried basil, salt, and black pepper. Simmer gently until smooth and slightly thickened.
  7. Using an immersion blender, blend the sauce directly in the skillet until completely smooth. Alternatively, carefully transfer the sauce to a blender, blend until silky, and return it to the pan over low heat.
  8. Stir in the freshly grated Parmesan until fully melted into the sauce. Taste and adjust with more salt, black pepper, and red pepper flakes depending on your preferred spice level.
  9. Add the cooked pasta to the sauce and toss until glossy and fully coated.

Notes

Q: Is this pasta very spicy?
A: It has a gentle heat from the Calabrian chilies, but it’s easy to control. Adjust the red pepper flakes at the end to make it as mild or spicy as you like.
Q: Do I have to use San Marzano tomatoes?
A: No. You can skip them completely and just add a little extra tomato paste instead for a thicker, more concentrated sauce.
Q: Do I have to blend the sauce?
A: Blending gives you that ultra-smooth, restaurant-style finish, but you can skip it if you prefer a little texture.
Q: Can I make this ahead of time?
A: The sauce can be made ahead and stored in the fridge for up to 3 days. Reheat gently, then toss with freshly cooked pasta.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!