Gigi Hadid Spicy Rigatoni (Printable Version)

Creamy and spicy rigatoni tossed in a tomato vodka sauce with Parmesan and fresh parsley.

# Ingredient List:

→ 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

# How to Make:

01 - Bring a large pot of salted water to a boil. Cook rigatoni according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add shallot and sauté for 2 to 3 minutes until translucent. Add garlic and red chili flakes and cook for 1 minute until fragrant.
03 - Stir in tomato paste and cook, stirring, for 2 to 3 minutes until it darkens and caramelizes slightly.
04 - Pour in vodka, stir, and simmer for 2 to 3 minutes to allow alcohol to evaporate.
05 - Lower heat and stir in heavy cream. Simmer gently for 2 to 3 minutes until sauce is creamy and smooth.
06 - Add grated Parmesan, stirring until melted. Season with salt and freshly ground black pepper to taste.
07 - Add drained rigatoni to sauce and toss to coat evenly. Add reserved pasta water gradually if sauce needs loosening.
08 - Stir in unsalted butter for a silky texture and fold in chopped parsley. Serve immediately topped with extra Parmesan and chili flakes if desired.

# Expert Suggestions:

01 -
  • It tastes expensive and complicated but comes together in the time it takes to watch one episode of something.
  • The vodka isn't gimmicky—it actually lifts the tomato flavor in a way that makes people ask what your secret is.
  • You end up with restaurant-quality sauce that coats the pasta like silk, and butter and cream do that magic thing where they make everything feel like a celebration.
02 -
  • If you skip caramelizing the tomato paste, your sauce will taste thin and one-dimensional no matter what else you do—those 2-3 minutes are worth the wait.
  • Reserve your pasta water before draining because starchy water is your safety net if the sauce gets too thick; it's the difference between silky and gluey.
  • Don't rush the cream at the end; if you turn the heat up too high, it can separate and look curdled, and there's no fixing it except starting over.
03 -
  • If you keep your cream separate until the last moment and add it slowly, you avoid the risk of curdling and keep full control over the final texture.
  • Using a wooden spoon instead of a metal one actually makes a difference when you're stirring cream—it's gentler and feels more intentional.
  • Save extra pasta water in a small bowl near the stove so you can grab it without thinking if the sauce gets too thick.
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