Creamy, spicy, and just bougie enough to feel like a treat, this Gigi Hadid pasta wraps rigatoni, tomato paste, cream, olive oil, garlic, onion, butter, and Parmesan into a cozy, luxurious hug of a dish.
It’s got that warm, swirly aroma of garlic and butter mixing with a rich, slightly tomatoey cream sauce—and if you’re into twirling pasta while pretending you’re filming a beauty tutorial mid-week, you’ll feel right at home.
There’s something deeply satisfying about a meal that doesn’t require much brainpower but still makes you feel like a fancy little magician in the kitchen. Enter: Gigi Hadid pasta. It’s creamy without being gloopy, rich with just the right hit of heat, and honestly one of my favorite ways to turn a tube of tomato paste into pure magic. Whether you’re feeding yourself after a long Tuesday or letting friends believe you’re a domestic pasta goddess, this one has your back. Bonus points if you top it with a little fresh basil like you’re on a cooking show.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Gigi Hadid Pasta
Let’s be honest, not every recipe lives up to the hype. But this one? Worth the whisper-shouting over. No secret ingredients or five-hour prep marathons—just straight-up pasta happiness.
- Ridiculously simple to make: You just chop, sauté, stir, pour, toss, then shovel it straight into your face if you’d like.
- Creamy but not overwhelming: Thanks to a splash of pasta water and a touch of vodka, it’s rich without turning heavy.
- Totally pantry-friendly: Tomato paste, pasta, garlic, butter… you probably have most of this waiting to party.
- Flexible for spice lovers: The red pepper flakes give it a spark, but you can crank it up or keep it mild.
- Great for lazy weeknights or hot takes over dinner: It’s quick enough for Tuesday but extravagant enough for a sneaky dinner date.
- Perfect excuse to use that random half-box of pasta: Or go full carb mode—no judgment either way.
Ingredient Notes
You might look at this list and think, “Classic! Straightforward!” and you’d be spot on. But small details go a long way, so here’s the scoop.
- Pasta (penne, rigatoni, etc): Use whatever short pasta you have. Ridged types hold the sauce like little overachievers.
- Reserved pasta water: The starchy goodness helps that sauce cling to the noodles like it never wants to let go.
- Olive oil: It gives the sauce a glossy base and really brings out the flavor in the onions and garlic.
- Onion: A small, chopped onion, sautéed till soft and sweet. Don’t rush it. Let it flirt with golden.
- Garlic: Once the onion’s softened, the garlic brings that punchy, fragrant goodness—but burns fast, so just 30 seconds!
- Tomato paste: This isn’t just for color; it caramelizes into a rich, umami bomb that deepens the flavor.
- Heavy cream: This swirls through to balance the acidity from the tomato and create a velvety texture.
- Unsalted butter: Adds richness and ties the whole sauce together like a cozy edible blanket.
- Kosher salt & pepper: Season generously. You want the sauce to taste seasoned before you add the pasta.
- Red pepper flakes (optional): Adds heat. Totally optional, but highly recommended if you like a little sass in your sauce.
- Vodka: It punches up the tomato flavor without making things taste boozy (though you can skip it).
- Parmesan cheese: Grate it fresh if you can—it melts more evenly and tastes way better than the pre-shredded stuff.
- Basil (fresh or dried): Fresh adds that softly herbal lift at the end; a teaspoon of dried will also do the trick.
How To Make This Gigi Hadid Pasta
You don’t need to be Gigi, or even Hadid-level chill, to pull this off. Let’s just crank some music, grab a wooden spoon, and pretend we’re filming ourselves in a viral cooking clip. Or don’t. Either way, it’s a breeze.
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Cook your pasta: Bring a large pot of salted water to a glorious boil, then add your pasta and cook till just shy of al dente. Scoop out 1 cup of pasta water before draining (don’t forget this lifeblood), then set the pasta aside.
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Sauté onion and garlic: In a wide saucepan, heat the olive oil on medium. Once shimmering, add chopped onion and sauté till soft and translucent, about 3–4 minutes. The house will already smell inviting. Add the minced garlic and stir for just 30 seconds. Resist the urge to walk away here—garlic goes from golden to bitter in a flash.
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Stir in tomato paste: Now for the magic trick. Drop in that tomato paste and stir constantly for 1–2 minutes. It should darken slightly and smell rich and kind of sweet, with a hint of acidity.
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Add cream and simmer: Whisk in the heavy cream until your sauce turns a gorgeous, salmon-pink hue. Let it bubble gently for a minute, then lower the heat.
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Bring on the flavor: Add butter, salt, pepper, and red pepper flakes if you like a little kick. Stir until the butter is melted and everything looks creamy and fancy. Vodka goes in last—stir it through and let it simmer a moment. (This burns off the booze but leaves a big “wow” flavor).
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Combine and finish: Toss your pasta in the sauce. Mix gently but with gusto. If it looks too thick, splash in some of that reserved pasta water. You want the sauce silky, not gloopy.
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Top and serve: Dish it up and finish with a heavy-handed shower of parmesan and basil leaves. Serve hot—mid-selfie or no selfie.
Storage Options
Let’s be real—leftovers might be rare. But if you do manage to save any, this pasta stores and reheats like a champ.
Just scoop your cooled Gigi Hadid pasta into an airtight container and pop it in the fridge. It’ll keep happily for up to 4 days. When you reheat, I suggest adding a splash of milk or water to loosen the sauce. Microwave in short bursts or gently warm it on the stove over low heat while stirring.
Now, freezer chat. Technically, yes, you can freeze it—but the cream might separate a bit upon thawing. If you must freeze it, do so in individual containers. To reheat, let it thaw overnight in the fridge, then stir it patiently while warming to bring that creamy texture back together.
Variations and Substitutions
You don’t have to follow every recipe to the letter to get something dreamy and dinner-worthy. Here’s how you can make this pasta your own.
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No vodka? No problem: You can easily skip it or substitute with a splash of vegetable broth or even water with a bit of lemon juice.
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Plant-based version: Swap the dairy with coconut cream or a thick oat cream, skip the cheese, and use vegan butter and pasta.
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Prefer it more tomato-forward: Use a full cup of tomato paste and reduce the cream slightly for a bolder, tangy finish.
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Want less heat?: Ditch or reduce the red pepper flakes. You could even add a little smoked paprika for warmth without the kick.
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Add protein: Toss in sautéed shrimp, grilled chicken, or even crispy pancetta if you’re feeling indulgent. (A bit like this shrimp pasta situation.)
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Boost the veggie factor: Stir in some wilted spinach or roasted bell peppers to add color and a little extra “look at me, I tried” energy.
What to Serve with Gigi Hadid Pasta
If you’ve got pasta as the main event, think of your sides like the backing vocalists—they support, complement, and make everything pop. Here’s what I’d serve alongside this creamy masterpiece.
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A crisp green salad with a tangy vinaigrette offers a good contrast to the rich tomato-cream sauce. Use peppery arugula, shaved fennel, or whatever lettuce didn’t wilt in the fridge. Add lemon juice, olive oil, a pinch of salt, and boom—you’re set.
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Try a crusty slice of garlic bread or even a brushed olive oil toast (bonus if it’s sourdough). That sauce isn’t going to mop itself up, friend.
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Roasted vegetables like zucchini, asparagus, or charred carrots also pair beautifully. Plus, the colors look so good next to that creamy orange-pink blush of the pasta.
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If you’re craving something extra hearty, I love a side like this chicken pot pie pasta skillet to round things out for a cozy dinner spread.
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For dessert: try something cold and light like these peanut butter banana ice cream sandwiches to cut through the richness. Trust me, it works.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make Gigi Hadid pasta without vodka?
Absolutely. The vodka adds a certain depth to the tomato sauce, but if you don’t have it (or prefer not to use alcohol), just leave it out. Some folks like to sub in a splash of lemon juice or broth to keep things flavorful. It won’t taste quite the same, but it will still be delicious and creamy!
Is this recipe spicy?
It can be, but only if you want it to. The red pepper flakes are totally optional. Start with a pinch, taste, and build from there if you’re someone who likes a bit of a kick. Or skip them entirely if you’re spice-shy—it’ll still be a cozy, creamy pasta reward at the end.
Can I use a different type of pasta?
You sure can. Short, sturdy pastas like rigatoni, penne, or ziti work best because they catch the sauce in all those little ridges and holes. But if you only have spaghetti or even fusilli, use that. The sauce is forgiving and will cling to pretty much anything with enthusiasm.
How do I reheat leftovers without drying it out?
Ah yes, the eternal pasta dilemma. Add a splash of milk or water before reheating to restore that silky texture. If using the microwave, do short intervals (about 30–40 seconds at a time), stirring in between. On the stovetop? Keep it low and slow, and stir frequently. It’ll perk right back up.
Gigi Hadid Pasta (Creamy Spicy Tomato Pasta)
Ingredients
Pasta & Sauce
- 8 oz (225 g) rigatoni or penne pasta or other short pasta
- 1 cup (240 ml) reserved pasta water
- 2 tbsp (30 ml) olive oil
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 1/4 cup (60 g) tomato paste
- 1/2 cup (120 ml) heavy cream
- 2 tbsp (28 g) unsalted butter
- kosher salt & freshly ground black pepper to taste
- 1/2 tsp red pepper flakes or to taste (optional)
- 1 tbsp (15 ml) vodka optional, see notes for substitution
- 1/2 cup (40 g) Parmesan cheese freshly grated, plus more for serving
- fresh basil for garnish (or 1 tsp dried basil)
Equipment
- Large pot
- Large skillet
- wooden spoon
- Measuring cups
Instructions
- Cook your pasta: Bring a large pot of salted water to a boil. Cook the pasta just shy of al dente. Before draining, reserve 1 cup of the cooking water.
- Sauté onion and garlic: In a large skillet, heat olive oil over medium. Add onion and cook until soft and translucent (about 3-4 minutes). Add garlic, stirring constantly for 30 seconds, until fragrant.
- Stir in tomato paste: Add tomato paste and cook, stirring, until it darkens and smells sweet (1–2 minutes).
- Add cream and simmer: Reduce heat to low. Stir in heavy cream and mix until the sauce is smooth, creamy, and pink. Let bubble gently for 1 minute.
- Bring on the flavor: Add butter, salt, pepper, and red pepper flakes if using. Stir until butter melts. Pour in vodka (if using), and let simmer for 1–2 minutes so the alcohol evaporates.
- Combine and finish: Add drained pasta to the sauce, tossing gently to coat. If the sauce needs loosening, add some reserved pasta water a splash at a time until silky and glossy.
- Top and serve: Dish up, piling onto plates. Finish with lots of Parmesan and fresh basil. Serve hot.
Notes
Dairy-free: Use coconut cream or oat cream, vegan butter, and dairy-free cheese.
Add-ins: Sautéed shrimp, grilled chicken, or wilted spinach work great.
To store: Refrigerate in an airtight container up to 4 days. Add a splash of water or milk to loosen while reheating.
