You ever make something that smells so good halfway through cooking that you just… stop and stare at the pan like it’s art? That’s what happened the first time I made Gigi Hadid’s Spicy Vodka Pasta. I wasn’t expecting much, to be honest—celebrity recipes often feel more like PR stunts than real food. But this one? It slaps. It’s not just good. It’s creamy, spicy, tangy, rich, and somehow comforting and indulgent without asking too much from you.
The recipe went viral in early 2020, during a time when everybody was stuck inside and desperate for some bite of joy. Gigi, then pregnant, posted a version without vodka but with all the same heat and creaminess. It hit the sweet spot: easy enough for a weeknight, luxurious enough for a date night, and—let’s be real—Instagrammable from all angles.
But beneath the virality and model fame lies a surprisingly well-balanced, technically smart pasta sauce. We’re gonna break it all down—ingredients, substitutions, tips, science—and yes, the spicy bits too.
What Makes This Pasta So Special?
It’s a spicy, creamy tomato-based pasta—typically made with shell pasta or penne—tossed in a silky sauce built on shallots, garlic, tomato paste, cream, and chili flakes. The depth comes from caramelizing the tomato paste till it practically sings. The heat? Totally adjustable. The vodka? Optional, but we’ll get into why it matters.
This dish works because it’s a lesson in balance. The acid of the tomato, the sweetness of the shallots, the fire from the chili, and that plush cream all meet in the middle like a well-rehearsed band. It’s not classic Italian, but it doesn’t have to be. It’s Gigi’s. And now, maybe yours too.
Ingredients & Substitutions
Let’s get organized. The ingredients are simple, but each one matters.
| Ingredient | Purpose | Substitutions/Notes |
|---|---|---|
| Olive oil | Base fat for sautéing | Use avocado oil or butter for richness |
| Shallot | Sweet, mellow onion flavor | Sub with ¼ of a small red onion or 2 tbsp white onion |
| Garlic | Aromatic depth | Use fresh only—no powders please |
| Tomato paste | Rich umami and sweetness | No sub here—paste is key. Don’t use canned tomatoes. |
| Vodka (optional) | Brightens and emulsifies the sauce | Use white wine or skip entirely—add a dash of lemon juice later instead |
| Heavy cream | Richness and body | Use half and half, full-fat coconut cream (for dairy-free), or Greek yogurt in a pinch |
| Red pepper flakes | Brings the heat | Adjust to taste. For smoky kick, try chipotle flakes |
| Pasta (penne/shells) | Carbs and texture | Use any short pasta that holds sauce (rigatoni, orecchiette, fusilli) |
| Parmesan cheese | Savory, salty finish | Use Pecorino Romano or nutritional yeast (vegan option) |
| Salt and black pepper | Seasoning | Go heavy on the black pepper—it plays well with the cream |
| Butter (optional) | Rounds out the finish | Optional, but adds an extra velvety mouthfeel |
A note on the tomato paste: Buy the double-concentrated kind in a tube if you can find it. The flavor’s cleaner, punchier, and less metallic than the canned ones.
Step-by-Step Instructions
Step 1: Sauté aromatics
Heat 2 tablespoons olive oil in a deep skillet over medium heat. Add finely chopped shallot and let it soften. You’re not browning here—just coaxing out its sweetness. After a minute or two, add minced garlic.
Expert Tip: Garlic burns fast. Stir constantly and don’t let the heat go too high. Burnt garlic tastes like regret.
Step 2: Tomato paste magic
Add ¼ cup tomato paste. Stir it into the shallot-garlic base and let it cook for a good 4–5 minutes, stirring frequently. It’ll darken and thicken. This is where the umami shows up. Don’t skip this part. Raw tomato paste is harsh.
Mistake to avoid: Under-cooking the paste leaves your sauce flat and tinny.
Step 3: Deglaze with vodka (or don’t)
Pour in about 2 tablespoons vodka. Stir to loosen the fond from the bottom of the pan and cook off the alcohol—just 30 seconds or so. If skipping vodka, use a splash of pasta water or white wine.
Step 4: Make it creamy
Add ½ cup heavy cream. Stir it in gently, letting the sauce turn a beautiful, blushing orange. Lower the heat so it simmers gently.
Toss in your chili flakes—start with ½ teaspoon, taste, and add more if you’re feeling bold. The heat should be warming, not aggressive.
Step 5: Cook pasta to al dente
Boil pasta in heavily salted water. Save about ½ cup of that starchy water before draining.
Pro tip: The water should taste like the sea. That’s how you know it’s seasoned right.
Step 6: Combine and emulsify
Add drained pasta to the sauce. Splash in some pasta water. Toss it like you mean it. Keep stirring until the sauce coats each piece evenly. Grate in some Parmesan. Stir again. Add a knob of butter if you’re feeling indulgent.
Step 7: Taste and adjust
More salt? More pepper? Maybe another pinch of chili flakes? Don’t be shy. This is where the chef shows up.
Variation: Add sautéed mushrooms, spinach, or pan-fried pancetta for a protein boost. I once threw in some grilled shrimp, and yeah… it slapped.
Cooking Techniques & Science
Why toast tomato paste?
Tomato paste is packed with sugars. Cooking it down caramelizes those sugars, layering in deep umami and mellowing the acidity. It’s the difference between raw and roasted.
What does vodka actually do?
Vodka’s alcohol bonds with fat and water, helping emulsify the sauce. It extracts certain flavors from tomatoes and herbs you wouldn’t get with water alone. But if you’re skipping it—no sweat. Just add brightness elsewhere (like lemon zest or a splash of vinegar at the end).
How to store & reheat
Let leftovers cool, then store in an airtight container. It’ll keep in the fridge for up to 4 days.
To reheat: Add a splash of milk or cream before warming it gently on the stove. The sauce thickens when cold—it needs moisture to come back to life.
Don’t microwave too long or you’ll end up with rubber pasta and broken sauce. Low and slow wins.
Variations & substitutions
- Vegan version: Use coconut cream, vegan butter, and nutritional yeast. Skip the cheese or try a plant-based Parm.
- Gluten-free: Swap with GF pasta like brown rice penne or chickpea shells. Cook slightly under to avoid mush.
- Spicier: Add a pinch of cayenne or a drizzle of Calabrian chili oil.
- Protein-packed: Stir in ground turkey, chicken sausage, or crispy tofu cubes.
Tools that help
- High-sided sauté pan: Keeps sauce from splattering and lets pasta mix in easily.
- Microplane grater: For shaving Parmesan super fine—melts right into the sauce.
- Silicone spatula: Gets every last bit of sauce off the pan and into your bowl.
Serving & Pairing Suggestions
Serve it in shallow, wide bowls—lets the steam rise and shows off the sauce’s color.
Top with a big ol’ spoonful of extra Parm, a drizzle of good olive oil, and a few torn basil leaves if you’re fancying it up.
Drink pairings: A crisp white like Pinot Grigio cuts through the cream. Or go bold with a light red—Barbera or chilled Lambrusco. Sparkling water with a lemon twist works great too.
Sides? Garlic bread, obviously. Or a bitter green salad with lemon vinaigrette to keep things balanced.
Best Time to Eat It
Cold evening. Rain outside. Maybe a blanket around your shoulders. But also? Tuesday night, late, when you need something that makes your day feel better. It reheats like a dream, so it’s great for meal prep too. Honestly—it’s an anytime pasta. It’s a comfort dish that wears different clothes depending on the moment.
Conclusion
Gigi Hadid’s spicy pasta isn’t just a viral recipe—it’s a dang smart one. It teaches balance. It rewards patience. It gives back every ounce of flavor you put into it. And best of all? It’s adaptable. Whether you stick to the script or riff wildly, the core technique holds strong.
A few last tips from the test kitchen: toast your tomato paste. Don’t fear the cream. Save your pasta water—it’s liquid gold. And for the love of food, taste as you go.
It’s pasta, but make it feel like a hug. That’s the whole point.
Frequently Asked Questions
1. Can I make Gigi Hadid’s pasta without cream?
Yes, but it’ll lose richness. Try full-fat coconut milk, Greek yogurt, or cashew cream for a similar texture. Skim milk won’t cut it—it’ll split and water down the sauce.
2. What pasta shape is best?
Penne and shell pasta work best because they trap sauce inside. But rigatoni, fusilli, or even gnocchi can be fun twists.
3. Can I freeze it?
Not really recommended. Cream-based sauces can separate when thawed. Better to store in the fridge and eat within 3–4 days.
4. Is the vodka essential?
Nope. It’s helpful for flavor, but not a dealbreaker. If you skip it, finish with a splash of lemon juice or a touch of vinegar to brighten things up.
5. How do I make it kid-friendly?
Reduce or skip the chili flakes, and maybe swap cream with a lighter dairy if needed. Serve with extra cheese and let them dig in.
If you’ve never made this pasta, you should. And if you have? Tweak it next time. Let it evolve. Just like every great recipe should.
