Gigi Hadid Pasta (Spicy Vodka Pasta)
The viral Gigi Hadid pasta: tomato paste cooked dark in olive oil, then heavy cream, red pepper flakes, butter and Parmesan, tossed with pasta shells and finished with basil. One skillet, 30 minutes, and the vodka is optional. Pictured with medium shells; rigatoni or penne work the same way.
Ingredients
Pasta
- 8 oz medium pasta shells or rigatoni, penne or any short pasta
- 1 cup reserved pasta cooking water
Sauce
- 2 tbsp olive oil
- 1 small onion yellow or red, finely chopped
- 2 cloves garlic minced
- 1/4 cup tomato paste
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- 1/2 tsp red pepper flakes or to taste
- 1 tbsp vodka optional, see notes
- kosher salt and black pepper to taste
To Finish
- 1/2 cup Parmesan cheese freshly grated, plus more for serving
- fresh basil torn, for serving
Equipment
- Large pot
- Large skillet
- wooden spoon
- Measuring cups
Instructions
Cook the Pasta
- Boil the shells. Bring a large pot of salted water to a boil and cook the shells until 1 minute short of al dente. Scoop out 1 cup of the cooking water, then drain.
Make the Sauce
- Soften the onion and garlic. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Cook the onion for 3 to 4 minutes until soft and translucent, then add the garlic and stir for 30 seconds.
- Cook the tomato paste. Add the tomato paste and stir constantly for 1 to 2 minutes, until it darkens to a brick red and smells sweet.
- Pour in the cream. Reduce the heat to low, add the heavy cream and stir until the sauce is smooth and a uniform pale orange. Let it bubble gently for 1 minute.
- Season and simmer. Stir in the butter, red pepper flakes, a pinch of salt and some black pepper. Add the vodka, if using, and simmer for 1 to 2 minutes so the alcohol cooks off.
Finish and Serve
- Add the shells. Tip the drained shells into the skillet and toss until every piece is coated.
- Loosen with pasta water. Add the reserved cooking water a splash at a time, tossing, until the sauce is glossy and flows easily around the shells.
- Add the Parmesan and serve. Take the skillet off the heat, add the Parmesan and toss until it melts in. Taste for salt, then serve topped with more Parmesan and torn basil.
Notes
Pasta shape: the photos show medium shells, which cup the sauce. Rigatoni, penne or any short pasta works with no other change. A red onion is pictured; a yellow one is fine.
Vodka: optional. Leave it out, or add a teaspoon of lemon juice or a splash of dry white wine with the cream for a little brightness.
Doneness: the tomato paste should turn from bright red to brick red and smell sweet before the cream goes in. The finished sauce should flow like heavy cream and coat every shell. Add the Parmesan off the heat so it stays smooth.
Make ahead: the sauce keeps 3 days in the fridge. Reheat it gently with a splash of water, then cook the pasta fresh and finish as written.
Storage: refrigerate leftovers up to 4 days and reheat with a splash of water or milk over medium-low heat. The sauce alone freezes for 2 months; the finished pasta does not freeze well.
Substitutions: coconut cream or oat cream, olive oil and dairy-free Parmesan for a dairy-free version. Add seared shrimp, grilled chicken or wilted spinach to make it a fuller meal.
Nutrition values are an estimate.
Nutrition
Calories: 675kcal | Carbohydrates: 75g | Protein: 17g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 70mg | Sodium: 560mg | Potassium: 700mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1400IU | Vitamin C: 8mg | Calcium: 350mg | Iron: 3mg