Save to Pinterest The first time I made this was on a random Tuesday when I was scrolling through videos at midnight, completely mesmerized by how effortlessly creamy and spicy it all came together. I'd seen it floating around online, that famous Gigi Hadid rigatoni that somehow became everyone's dinner obsession, and I thought, why not? The next evening, my kitchen smelled like toasted garlic and vodka reduction, and I realized this wasn't just comfort food—it was the kind of dish that makes you feel like you're cooking something special, even though the whole thing takes barely half an hour.
I made this for friends who showed up unannounced on a Friday, and the moment they tasted it, the whole table went quiet. Not in a bad way—just that kind of silence where everyone's too busy being amazed by what's in front of them. Someone asked if it was from a restaurant, and I got to say I'd made it myself, which felt honestly great.
Ingredients
- Rigatoni pasta (400 g): The ridges catch sauce like tiny hands, so every bite is loaded with flavor; don't swap for something smooth unless you want to miss half the magic.
- Olive oil (2 tbsp): Good quality here matters more than you'd think—it's the foundation of everything tasting clean and bright.
- Shallot (1 small): Milder and sweeter than regular onion, it dissolves into the sauce without any harsh bite.
- Garlic (2 cloves): Mince it fine so it scatters evenly through the sauce; I learned this the hard way after once finding giant chunks.
- Red chili flakes (1 tsp): This is your heat control—taste as you go, because spice levels are personal.
- Tomato paste (60 ml): That caramelized, slightly charred moment is essential; don't rush it or you'll miss the deepest flavor.
- Vodka (60 ml): It's not about getting tipsy; it's about that slight edge it adds and how it dissolves into the cream, creating something you can't quite name.
- Heavy cream (120 ml): This transforms the whole dish into something restaurant-quality and silky; resist the urge to use something lighter.
- Parmesan cheese (60 g): Freshly grated tastes completely different from pre-shredded, and it melts into the sauce like it was meant to be there.
- Salt and black pepper: Taste constantly as you build the sauce; it's harder to fix underseasoning once the pasta's in.
- Butter (2 tbsp): This last addition makes the sauce glossy and rich, almost like a whisper of luxury at the very end.
- Fresh parsley (2 tbsp): The green brightness cuts through all that richness and reminds your palate why you love food.
Instructions
- Start your pasta:
- Fill a large pot with salted water—it should taste like the sea—and bring it to a rolling boil. This is the only seasoning your pasta gets, so don't skimp on the salt. Drop in the rigatoni and cook until just al dente, still with a tiny bit of resistance when you bite it.
- Save your water:
- Before draining, scoop out about half a cup of that starchy, salty pasta water into a small bowl; you'll thank yourself when you need to loosen the sauce later.
- Begin your aromatics:
- Heat olive oil in a large skillet over medium heat until it shimmers slightly. Add the chopped shallot and let it soften for a couple minutes, stirring gently, until it turns translucent and starts to smell sweet.
- Build the flavor base:
- Add your minced garlic and chili flakes to the pan and give it about a minute—the smell will change completely, becoming more intense and alive. You're looking for fragrant without burnt.
- Deepen the tomato:
- Stir in the tomato paste and let it sit in the pan for a couple minutes, stirring occasionally, until it darkens and caramelizes slightly. This step is where all the depth comes from.
- Add the vodka:
- Pour in the vodka slowly and let it simmer for a couple minutes; it'll look a little wild and bright, and that's exactly right. The alcohol cooks off and leaves behind a subtle sophistication you can't quite place.
- Introduce the cream:
- Lower your heat to medium-low and pour in the heavy cream slowly, stirring constantly. Watch as the sauce transforms from thin and sauce-like into something that coats the back of a spoon.
- Add the cheese:
- Sprinkle in your freshly grated Parmesan and stir gently until it melts completely into the sauce, which will become even silkier and more luxurious.
- Season and taste:
- Add salt and freshly ground black pepper to your preference, tasting after each addition. Remember the pasta water is salty, so go easy at first.
- Toss the pasta:
- Add your drained rigatoni to the sauce and toss everything together until every tube is coated and glistening. If the sauce feels too thick, add splashes of reserved pasta water until it reaches that perfect cling.
- Finish with butter:
- Stir in the butter off the heat, watching as it melts into the sauce and creates an almost liquid shine. This is the final touch that makes it feel genuinely special.
- Garnish and serve:
- Toss in your fresh parsley, then serve immediately into warm bowls. Finish each bowl with a small drift of extra Parmesan and a whisper of chili flakes if you like heat.
Save to Pinterest What I love most is when people ask if you used cream or butter to make it taste like that, because the answer is both, and it somehow feels like a secret. This dish turned into the one I make when I want to feel confident in the kitchen without any actual stress.
Why This Sauce Works
The magic here is in the layering—you're building a sauce that tastes of charred tomato depth, then vodka brightness, then cream richness, all in about ten minutes. Each element does something different, and when they come together with the pasta and cheese, it's like they were always meant to know each other. The heat from the chili flakes ties everything together without overwhelming it.
Making It Your Own
This recipe is more of a foundation than a rigid formula, which is honestly why it's so fun to make again and again. Some nights I add mushrooms that I've sautéed separately until golden, or a handful of spinach that wilts right into the warmth of the sauce. Other times I get a little creative with the spice level or add a squeeze of fresh lemon juice at the very end for brightness.
Timing and Pairing
The beauty of this dish is that nothing needs to happen in advance—you can genuinely start cooking and have dinner ready in thirty-five minutes flat, which makes it perfect for those nights when you didn't plan ahead but want something that tastes planned. Serve it with a crisp white wine, sparkling water with lemon, or even a cold beer; all of them cut through the richness beautifully.
- Have everything prepped and within reach before you start cooking; this moves fast and you don't want to hunt for things mid-sauce.
- If you make this for guests, finish the dishes while they're eating so you can actually enjoy the compliments instead of stressing about cleanup.
- Leftovers reheat gently on low heat with a splash of pasta water stirred in, and they taste almost as good the next day.
Save to Pinterest This recipe proved to me that you don't need complicated techniques or endless ingredients to make something genuinely delicious and restaurant-quality. Now whenever someone says they want to impress with dinner, this is the one I suggest.
Recipe FAQs
- → Can I make this dish vegan?
Yes, substitute plant-based cream and a vegan Parmesan alternative, and omit the butter to keep it dairy-free.
- → How do I adjust the spice level?
Modify the amount of red chili flakes to your preferred heat, adding more for spicier flavor or less for milder taste.
- → What type of pasta works best?
Rigatoni is ideal as its ridges hold the creamy sauce well, but other tubular pastas like penne or ziti can also be used.
- → Is the vodka flavor strong in the sauce?
The vodka is simmered off, leaving behind a subtle depth that enhances the tomato base without any alcoholic bite.
- → Can I prepare the sauce ahead of time?
You can make the sauce in advance and reheat gently before combining with freshly cooked pasta for best texture.