Gigi Hadid Spicy Rigatoni (Print)

Creamy and spicy rigatoni tossed in tomato-vodka sauce with chili flakes and fresh parsley.

# 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 and freshly ground black pepper, to taste

→ Garnish

11 - 2 tbsp unsalted butter
12 - 2 tbsp chopped fresh parsley
13 - Extra grated Parmesan, for serving

# Directions:

01 - Bring a large pot of salted water to a boil. Cook rigatoni until al dente according to package directions. Reserve 1/2 cup pasta water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add finely chopped shallot and sauté for 2 to 3 minutes until translucent. Add minced garlic and red chili flakes and cook for 1 minute until fragrant.
03 - Stir in tomato paste and cook, stirring frequently, for 2 to 3 minutes until it darkens and slightly caramelizes.
04 - Pour in vodka, stir, and simmer for 2 to 3 minutes to allow the alcohol to evaporate.
05 - Reduce heat and stir in heavy cream. Let the sauce simmer gently for 2 to 3 minutes until creamy and smooth.
06 - Add grated Parmesan cheese and stir until fully melted. Season with salt and freshly ground black pepper to taste.
07 - Add drained rigatoni to the sauce and toss to combine. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
08 - Stir in unsalted butter for extra silkiness and mix in chopped fresh parsley.
09 - Serve immediately, topped with extra grated Parmesan and additional chili flakes if desired.

# Expert Advice:

01 -
  • It tastes restaurant-quality but takes less time than ordering delivery.
  • The balance of cream, spice, and tomato creates something that feels indulgent without being heavy.
  • You probably have most of these ingredients already, which means dinner can happen spontaneously.
02 -
  • Reserve your pasta water before draining—this is non-negotiable and it's the secret to getting the sauce to cling to the pasta instead of sliding off.
  • The tomato paste genuinely needs to caramelize for a minute or two; rushing this step leaves the sauce tasting slightly raw and one-dimensional.
  • Add cream after the vodka has simmered, not before, or the alcohol never really cooks off and the sauce tastes sharp.
03 -
  • Quality Parmesan makes a real difference here—the sharper, more complex flavor elevates the whole dish in ways that milder cheese can't quite match.
  • Taste constantly as you build the sauce; seasons should be adjusted by you, not by me, because every stove and every ingredient varies slightly.
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