If you spend any time online, you’ve probably seen Gigi Hadid’s vodka pasta take over feeds and kitchens. It’s rich, tangy, a little spicy, and surprisingly easy to make. Even better, it uses pantry staples you might already have on hand.
Whether you’re cooking for a date night or a quiet night in, this pasta delivers major comfort without a lot of fuss. It’s the kind of recipe you make once and then keep making forever.
Gigi Hadid's Viral Vodka Pasta - Creamy, Cozy, Weeknight-Friendly
Ingredients
- Pasta: Short pasta like rigatoni, penne, or shells
- Olive oil: For sautéing
- Butter: For richness and silky texture
- Shallot: One small, finely chopped (or half a small onion)
- Garlic: 2–3 cloves, minced
- Tomato paste: One small can or tube
- Vodka: A few tablespoons (optional but classic)
- Heavy cream: Or half-and-half for a lighter touch
- Red pepper flakes: To taste
- Parmesan cheese: Freshly grated
- Salt and black pepper: To season
- Pasta water: Starchy liquid saved from boiling the pasta
- Fresh basil or parsley: Optional, for garnish
- Lemon: Optional, for a squeeze of brightness
Instructions
- Boil the pasta: Bring a large pot of salted water to a rolling boil. Cook pasta until just shy of al dente. Save 1–1.5 cups of pasta water, then drain.
- Sauté aromatics: In a wide skillet, warm 2 tablespoons olive oil over medium heat. Add the chopped shallot with a pinch of salt and cook until soft and translucent, 3–4 minutes. Add the garlic and cook 30–60 seconds, just until fragrant.
- Toast the tomato paste: Squeeze in about 1/3 cup tomato paste. Stir and let it cook for 2–3 minutes until it darkens in color and smells sweet and roasted. This step builds deep flavor.
- Deglaze with vodka: Carefully pour in 2–3 tablespoons vodka. Let it bubble and reduce for 1–2 minutes, scraping up any browned bits. The alcohol cooks off quickly and leaves a cleaner, brighter taste.
- Add cream and heat: Stir in 1/2 to 3/4 cup heavy cream. Add a pinch of red pepper flakes (start with 1/4 teaspoon and adjust). Simmer gently for 2 minutes to meld.
- Emulsify the sauce: Add 2 tablespoons butter and a splash of the hot pasta water. Whisk or stir until the sauce looks glossy and smooth.
- Toss with pasta: Add the drained pasta to the skillet. Toss to coat, adding more pasta water as needed until the sauce loosens and clings to every curve. Taste and season with salt and black pepper.
- Finish with cheese: Off the heat, fold in a generous handful of grated Parmesan. Stir until melted and silky. Add another splash of pasta water if it thickens too much.
- Garnish and serve: Top with more Parmesan, a drizzle of olive oil, and torn basil or chopped parsley. A tiny squeeze of lemon brightens everything.
What Makes This Recipe So Good
This pasta nails that perfect balance of creamy, spicy, and bright. The tomato paste brings depth, the cream rounds everything out, and the vodka adds a clean, subtle bite that makes the sauce taste more complex without being boozy.
- Big flavor, simple steps: You’re mostly stirring and simmering.
No fancy techniques required.
- Pantry-friendly: Tomato paste, pasta, chili flakes, and cream do the heavy lifting.
- Restaurant-level creaminess: Butter and pasta water emulsify the sauce until it clings beautifully to each noodle.
- Custom heat: You control the spice with red pepper flakes.
- Great leftovers: The sauce reheats well and tastes even better the next day.
Shopping List
- Pasta: Short pasta like rigatoni, penne, or shells
- Olive oil: For sautéing
- Butter: For richness and silky texture
- Shallot: One small, finely chopped (or half a small onion)
- Garlic: 2–3 cloves, minced
- Tomato paste: One small can or tube
- Vodka: A few tablespoons (optional but classic)
- Heavy cream: Or half-and-half for a lighter touch
- Red pepper flakes: To taste
- Parmesan cheese: Freshly grated
- Salt and black pepper: To season
- Pasta water: Starchy liquid saved from boiling the pasta
- Fresh basil or parsley: Optional, for garnish
- Lemon: Optional, for a squeeze of brightness
Instructions
- Boil the pasta: Bring a large pot of salted water to a rolling boil. Cook pasta until just shy of al dente. Save 1–1.5 cups of pasta water, then drain.
- Sauté aromatics: In a wide skillet, warm 2 tablespoons olive oil over medium heat. Add the chopped shallot with a pinch of salt and cook until soft and translucent, 3–4 minutes.
Add the garlic and cook 30–60 seconds, just until fragrant.
- Toast the tomato paste: Squeeze in about 1/3 cup tomato paste. Stir and let it cook for 2–3 minutes until it darkens in color and smells sweet and roasted. This step builds deep flavor.
- Deglaze with vodka: Carefully pour in 2–3 tablespoons vodka.
Let it bubble and reduce for 1–2 minutes, scraping up any browned bits. The alcohol cooks off quickly and leaves a cleaner, brighter taste.
- Add cream and heat: Stir in 1/2 to 3/4 cup heavy cream. Add a pinch of red pepper flakes (start with 1/4 teaspoon and adjust).
Simmer gently for 2 minutes to meld.
- Emulsify the sauce: Add 2 tablespoons butter and a splash of the hot pasta water. Whisk or stir until the sauce looks glossy and smooth.
- Toss with pasta: Add the drained pasta to the skillet. Toss to coat, adding more pasta water as needed until the sauce loosens and clings to every curve.
Taste and season with salt and black pepper.
- Finish with cheese: Off the heat, fold in a generous handful of grated Parmesan. Stir until melted and silky. Add another splash of pasta water if it thickens too much.
- Garnish and serve: Top with more Parmesan, a drizzle of olive oil, and torn basil or chopped parsley.
A tiny squeeze of lemon brightens everything.
How to Store
- Refrigerate: Cool completely, then store in an airtight container for up to 3 days.
- Reheat: Warm gently on the stove with a splash of water, milk, or cream to loosen the sauce. Stir often.
- Freezing: Cream sauces can separate when frozen. If you must freeze, do so without the cheese, then reheat slowly and add fresh Parmesan at the end.
Health Benefits
While this recipe leans indulgent, it still offers a few perks.
Tomato paste is rich in lycopene, an antioxidant linked to heart health and reduced inflammation. Garlic and shallots add prebiotics, which support gut health. If you choose whole-wheat or legume-based pasta, you’ll get extra fiber and protein, helping keep you full and steady your energy.
You can also lighten the sauce with half-and-half or use less butter and cheese without losing the core flavor.
Pitfalls to Watch Out For
- Skipping the tomato paste toasting: If you don’t cook the paste until it darkens, the sauce can taste flat and tinny.
- Not saving pasta water: That starchy liquid is the secret to a glossy, clinging sauce.
- Overcooking the pasta: The noodles keep cooking in the sauce, so pull them a minute early.
- Too much heat: Add chili flakes gradually. You can always add more; you can’t take it out.
- Curdling the sauce: Keep the heat moderate after adding cream and butter. A gentle simmer is enough.
Recipe Variations
- Vodka-free: Skip the vodka and add a squeeze of lemon or a splash of white wine vinegar for brightness.
- Lighter cream: Use half-and-half or a mix of cream and milk.
Add a little extra Parmesan to maintain body.
- Protein boost: Fold in sautéed shrimp, crispy pancetta, or shredded rotisserie chicken.
- Veggie add-ins: Stir in baby spinach, peas, or roasted cherry tomatoes near the end.
- Spice swap: Use Calabrian chili paste instead of flakes for a deeper, fruity heat.
- Dairy-free: Use olive oil instead of butter and a creamy oat or cashew cream. Finish with nutritional yeast for a savory note.
- Gluten-free: Swap in your favorite gluten-free pasta and watch the cooking time closely.
FAQ
Do I really need the vodka?
No, but it does add a subtle sharpness that brightens the tomato and cream. If skipping it, add a small squeeze of lemon or a teaspoon of white wine vinegar at the end to mimic that lift.
What’s the best pasta shape?
Rigatoni is a favorite because the ridges and tubes grab the sauce.
Penne, ziti, shells, or even cavatappi work great. Long noodles aren’t ideal here, but they’ll do in a pinch.
Can I make it ahead?
You can make the sauce up to 2 days in advance. Reheat gently, thin with a splash of water or milk, then toss with freshly cooked pasta right before serving.
How spicy is it?
It’s as spicy as you want.
Start with a pinch of red pepper flakes and add more after tasting. You can always sprinkle extra on top.
What can I use instead of heavy cream?
Half-and-half is the next best option. For dairy-free, use unsweetened oat cream or cashew cream.
The sauce may be slightly less rich, but still delicious.
Why is my sauce too thick?
Add warm pasta water a little at a time and stir until it loosens. The starch helps the sauce stay glossy without breaking.
Can I use tomato sauce instead of tomato paste?
You can, but the flavor will be milder and the sauce thinner. Tomato paste is concentrated and creates that signature depth.
If using sauce, simmer longer to reduce.
Is the alcohol cooked off?
Most of it cooks off as the vodka simmers for a couple of minutes. If you want to avoid alcohol entirely, just skip it and use an acid tweak at the end.
Wrapping Up
Gigi Hadid’s viral vodka pasta is popular for a reason. It’s easy, comforting, and packed with flavor from a handful of everyday ingredients.
With a few smart steps—toast the tomato paste, save your pasta water, and finish with cheese—you’ll get a silky, restaurant-style sauce at home. Keep it classic or make it your own with proteins, veggies, or dairy-free swaps. Either way, expect empty plates and requests for seconds.
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