Gigi Hadid Pasta (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.
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Servings: 3 people
Calories: 548kcal
Equipment
- 1 Medium pot
- 1 Nonstick pan med-large
- 1 Sharp Knife
Ingredients
- 6 oz Pasta
- 1 small Shallot
- 2 cloves Garlic smashed
- 1 tablespoon Olive Oil
- 3 tablespoon Tomato paste
- ¾ cup Heavy Cream
- 1 tablespoon Butter
- 1 teaspoon Calabrian Chili OR red pepper flakes OR omit
- ¼ cup Parmesan
Instructions
- 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.
- 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.
- 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.
Notes
- 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).
Nutrition
Calories: 548kcal | Carbohydrates: 50g | Protein: 13g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 73mg | Sodium: 284mg | Potassium: 389mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1184IU | Vitamin C: 5mg | Calcium: 162mg | Iron: 2mg
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