Gigi Hadid Spicy Rigatoni (Print View)

A creamy, spicy rigatoni with tomato-vodka sauce, fresh parsley, and Parmesan for a hearty meal.

# Components:

→ Pasta

01 - 14 oz rigatoni

→ Sauce Base

02 - 2 tbsp olive oil
03 - 1 small shallot, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tsp red chili flakes, adjust to taste
06 - 1/4 cup tomato paste
07 - 1/4 cup vodka
08 - 1/2 cup heavy cream
09 - 1/2 cup grated Parmesan cheese
10 - Salt, to taste
11 - Freshly ground black pepper, to taste

→ Garnish

12 - 2 tbsp unsalted butter
13 - 2 tbsp chopped fresh parsley
14 - Extra grated Parmesan cheese, for serving

# Method:

01 - Bring a large pot of salted water to a boil. Cook rigatoni until al dente as per package guidelines. Reserve 1/2 cup pasta water, then drain pasta.
02 - Heat olive oil in a large skillet over medium heat. Sauté chopped shallot for 2–3 minutes until translucent. Add minced garlic and chili flakes, cooking for 1 minute until fragrant.
03 - Incorporate tomato paste into skillet, stirring constantly for 2–3 minutes until it darkens and lightly caramelizes.
04 - Pour in vodka, stirring and simmering for 2–3 minutes to allow alcohol to evaporate.
05 - Reduce heat, then whisk in heavy cream. Simmer gently 2–3 minutes until sauce is creamy and homogeneous.
06 - Add grated Parmesan cheese, stirring until melted. Season sauce with salt and black pepper to preference.
07 - Transfer drained rigatoni to sauce, tossing until evenly coated. If needed, adjust consistency by gradually adding reserved pasta water.
08 - Stir in butter to elevate silkiness, then fold in chopped fresh parsley.
09 - Plate immediately, garnishing with extra grated Parmesan and additional chili flakes if desired.

# Expert Advice:

01 -
  • It's ready in 35 minutes and feels like restaurant-quality food you actually made yourself.
  • The vodka-tomato sauce gets creamy and luxurious without tasting heavy or overdone.
  • That hit of chili flakes wakes up your taste buds in the best way possible.
02 -
  • Don't skip reserving the pasta water—this starchy liquid is your secret weapon for adjusting sauce consistency and helping everything come together.
  • If your sauce breaks or looks separated, it usually means the heat was too high; lower it immediately and whisk in a splash of pasta water to bring it back together.
  • Taste constantly as you build the sauce, because once everything is combined, it's harder to adjust individual flavors.
03 -
  • Make this sauce in batches and freeze it, then you can have restaurant-quality pasta nights on nights when you literally have ten minutes and the energy of someone who just got home.
  • If you want to make it vegan, use plant-based cream and a cashew-based Parmesan alternative, skip the butter, and the sauce still tastes indulgent and complete.
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