Gigi Hadid Spicy Rigatoni

I discovered this rigatoni while scrolling through videos at midnight, one of those internet rabbit holes where a celebrity recipe suddenly becomes all you want to eat. The creamy tomato sauce with a vodka kick looked impossibly elegant for something that takes barely half an hour, and I was skeptical—until I actually made it and found myself standing over the stove, completely mesmerized by how the colors shifted as everything came together. Now it's the dish I make when I want to feel like I've done something special without the stress.

I made this for friends one weeknight and watched them all pause mid-conversation after the first bite—that specific moment when someone realizes the food is actually good. One friend asked if I'd added truffle oil, which felt like the highest compliment even though it's just quality basics and a little bit of strategy.

Ingredients

• Rigatoni: Use the full-sized tubes; they catch the sauce better than smaller shapes and give you those little pockets of creaminess in every bite.
• Olive oil: This is your cooking base, so reach for something good—not your expensive finishing oil, but nothing sad either.
• Shallot and garlic: Finely chopped shallot adds sweetness that balances the spice, while garlic brings depth without overpowering.
• Red chili flakes: Start with 1 teaspoon and adjust up; the heat builds as the sauce simmers, so you can always add more but you can't take it out.
• Tomato paste: This is where the sauce gets its color and body—give it time to caramelize in the pan, which deepens the flavor completely.
• Vodka: It's not just for flavor; the alcohol carries aromatic compounds and mellows slightly as it cooks, leaving behind complexity without tasting boozy.
• Heavy cream: This is what makes it luxurious; don't skip it or substitute—it's only a half cup and it matters.
• Parmesan cheese: Freshly grated melts better than pre-shredded, which tends to clump and never fully incorporates.
• Butter and parsley: The butter adds final silkiness while parsley brightens everything and cuts through the richness beautifully.

Instructions

Start the pasta water:

Fill a large pot with water, salt it generously (it should taste like the sea), and bring it to a rolling boil. The timing here matters because you want the water hot and ready when you need it.

Build the flavor base:

Heat olive oil in your skillet and add the chopped shallot, letting it soften for a couple minutes until it turns translucent and sweet. Add garlic and chili flakes next, stirring constantly for about a minute—your kitchen should smell incredible at this point, like something that belongs in a small Roman trattoria.

Caramelize the tomato paste:

Push the tomato paste into the oil and let it sit for a couple minutes before stirring, which helps it deepen and darken slightly. This step is easy to rush through, but don't—it changes everything.

Introduce the vodka:

Pour it in carefully (it might splutter a tiny bit), stir, and let it simmer gently for 2-3 minutes so the sharp alcohol flavor mellows and what remains is just depth. You're not trying to flame it or make a show of it; you just want time.

Mellow with cream:

Lower the heat and add the heavy cream slowly, stirring gently until the whole sauce transforms into something silky and cohesive. It'll go from looking almost broken to completely smooth—that's exactly what should happen.

Incorporate cheese and pasta water:

Stir in the Parmesan until it melts completely, then taste and adjust seasoning with salt and pepper. Keep that reserved pasta water nearby because you're about to use it to get the consistency exactly right.

Bring it together:

Add your drained rigatoni directly to the sauce and toss gently, adding pasta water a splash at a time until the sauce coats each piece but still moves slightly in the pan. You want it to look luscious, not like soup.

Finish:

Stir in the butter for extra creaminess, then taste one more time before plating. Top with parsley, extra Parmesan, and a pinch more chili flakes if you're feeling it.

Pin

There's something about making this dish that reminds me why cooking matters—it's not just about being fed, it's about taking fifteen minutes to make something feel like a small celebration. After the first time I made it, I stopped seeing it as just another weeknight meal and started treating it like something worth doing right.

The Secret to Silky Sauce

The key is patience with temperature—everything happens over medium to medium-low heat, never rushed. Watch how the cream melts into the tomato mixture without breaking, and you'll understand why this sauce tastes so restaurant-quality even though you're making it in your own kitchen. The butter at the end isn't about extra indulgence; it's the final touch that makes the sauce coat your tongue with pure comfort.

Variations and Swaps

This sauce is flexible once you understand the fundamentals—mushrooms sautéed separately before adding are gorgeous, as is fresh spinach stirred in at the very end. Some people add a small splash of lemon juice or a pinch of nutmeg, both of which brighten the richness beautifully. The skeleton of the recipe stays the same; everything else is just you figuring out what you love.

Pairing and Serving

Serve this straight from the pan if you're cooking for people you're comfortable with, or plate it in a shallow bowl so the sauce pools around the rigatoni. A crisp white wine or sparkling water with lemon feels right alongside it—something to cut through the richness and refresh your palate between bites.

• Eat this while it's still warm; the sauce sets slightly as it cools and loses some of its silkiness.
• Leftovers rewarm beautifully in a gentle pan with a splash of cream or pasta water stirred in.
• This makes exactly enough for four people, so double it if you're feeding a crowd, though honestly it's good enough that people might want seconds.

Pin

This recipe is proof that elegant doesn't have to mean complicated—it just means paying attention to the moments that matter. Make it when you want to feel capable and fed, and let everyone else be impressed by how simple it actually is.

Recipe Q&A

→ What pasta works best for this dish?

Rigatoni is ideal due to its ridged surface and tube shape, which hold the creamy sauce well.

→ Can I adjust the spiciness level?

Yes, simply vary the amount of red chili flakes to suit your preferred heat intensity.

→ What can I substitute for heavy cream?

Plant-based cream or coconut cream can be used for a lighter or vegan version while maintaining richness.

→ Is vodka necessary in the sauce?

Vodka adds a subtle depth and helps meld the tomato and cream flavors but can be omitted if preferred.

→ How to prevent the sauce from being too thick?

Reserve some pasta cooking water and add it gradually to the sauce to achieve the desired consistency.

→ What garnishes enhance this dish?

Extra grated Parmesan, chopped fresh parsley, and additional chili flakes offer flavor and visual appeal.