Gigi Hadid Pasta Recipe (Rigatoni Vodka)

This recipe will teach you exactly how to make the VIRAL Gigi Hadid pasta recipe – fit for models 😉 Basically spicy rigatoni vodka, this recipe is so popular for a reason.

Alright, I'll be honest – I tweaked some things from Gigi's original recipe. However, I used my culinary knowledge to make changes that will only improve the dish! Don’t worry though, I'll tell you what changes were made so that you can decide whether or not to use them.

This recipe is creamy, decadent, and so delicious. Personally, I did the sauce without vodka, and it turned out just as good. But if you want to use vodka, by all means: go for it.

Recipe Origin

So, the origins of this recipe are a little foggy. Technically, this isn't exactly a vodka sauce recipe (though its close enough). And, obviously, the origins of this story didn't begin with Gigi Hadid.

Traditional vodka sauce has claims of origination in both New York City and Italy. Which, to me, makes it uniquely 'New York-Italian,' which I consider a category of cuisine on its own.

The Orsini Restaurant in NY claims to have invented the penne alla vodka in the 1970's. There are also a few competing claims that say it was invented in Italy, with one claim in Bologna and one claim in Rome.

Regardless, I am fairly certain that the creamy tomato vodka sauce we have come to love (and so kindly have dubbed the Gigi Hadid Pasta, lol) probably originated in Italy.

Why you'll love this recipe

• It's Famous - And for good reason! This Gigi Hadid pasta recipe is loved by so many, it is so tasty!
• Creamy & Heavenly - Full of cream, cheese, and butter, this is the perfect recipe for a cozy night in.
• Easy - Because this recipe actually requires minimal chopping, it is SO easy! Anyone can do it!

What you need for this recipe

Ingredients and Substitutions:

• Pasta - So the pasta shape is really up to you. Gigi used medium sized shells, but I used small rigatoni. Either option is great!
• Shallot - So, here's the thing: Gigi Hadid used red onion. Personally, I disagree with that on a fundamental level. I think shallot is much better. But, do as you choose.
• Garlic - Just smashed garlic to flavor the dish. If you want to mince and sautè and leave it in the sauce, that is fine too, but the sauce won't be as smooth.
• Tomato Paste - Canned or in a tube is fine, make sure it cooks down!
• Cream - Heavy cream works best, I do not recommend substituting, unless you want a non-dairy option, in which case I would recommend coconut cream.
• Butter - I used salted butter, but either works.
• Calabrian Chili - This is not necessarily traditional, but I prefer calabrian chili. You can use red pepper flakes if you prefer. Omitting is fine too.
• Parmesan - Freshly microplaned is best. Do not use the "cheese" from the green cylinder, PLEASE.
• Vodka (optional) - I chose to not use vodka in this recipe, but you certainly can if you like.

How to make this recipe

Step 1: Prepare the Ingredients

Begin by peeling and smashing garlic cloves, ensuring that they stay intact but are open still.

Slice the shallot into thick ¼ inch slices.

To a nonstick pan, add olive oil over medium heat.

Add the smashed garlic and sliced shallots.

Let these aromatics sit in the oil for a few minutes, until the bottoms begin to brown.

Step 2: Build the Sauce

Meanwhile, bring a pot of salted water to a boil and cook the pasta to al dente, according to package instructions.

Reserve about ¼ cup pasta water.

Once the garlic and shallots have browned, remove them from the oil and discard or save for another use.

To the same oil, add tomato paste.

Use a wooden spoon or spatula to stir and cook the tomato paste for a 1-2 minutes. It should slightly darken in color.

Add the calabrian chili paste and stir.

**If you want to use vodka, add about 1-2 tbsps here and let it reduce before adding the cream.**

Add the heavy cream and use a whisk to combine.

Heat until just slightly bubbling.

Step 3: Finishing Touches

Add the cooked and drained pasta to the sauce along with cold butter and fresh grated parmesan.

Stir to combine and continue stirring until the butter has fully emulsified into the sauce.

Add pasta water if necessary to thin the sauce, toss to combine, season with salt and pepper.

Serve hot and garnish with more parmesan.

Expert Tips & Tricks

• Gigi Hadid used medium sized shells when she made this recipe, but I used small rigatoni. Either option is great!
• So, here's the thing: Gigi Hadid used red onion. Personally, I disagree with that on a fundamental level. I think shallot is much better. But, if you want this exactly like Gigi's, try using very small diced red onion. ½ a red onion should be plenty.
• In Gigi's rendition of this recipe, she does not remove the garlic and onion the way I suggest. If you choose to leave it in, make sure they are very finely minced in order to have the smoothest sauce possible. (Though, I think my method works better).

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