Gigi Hadid Spicy Rigatoni (Printable Version)

Creamy rigatoni tossed in a spicy tomato-vodka sauce with fresh parsley and Parmesan cheese.

# Ingredient List:

→ 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
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 cheese, for serving

# Directions:

01 - Bring a large pot of salted water to a boil. Cook rigatoni until al dente according to package instructions. Reserve 1/2 cup reserved pasta water and 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.
03 - Add minced garlic and red chili flakes to the skillet and cook for 1 minute until fragrant.
04 - Stir in tomato paste and cook for 2 to 3 minutes until it darkens and slightly caramelizes.
05 - Pour in vodka, stir, and simmer for 2 to 3 minutes to evaporate alcohol.
06 - Reduce heat and stir in heavy cream. Let simmer gently for 2 to 3 minutes to create a smooth, creamy sauce.
07 - Add grated Parmesan cheese and stir until melted. Season with salt and freshly ground black pepper to taste.
08 - Add drained rigatoni to the sauce. Toss well to coat evenly. Adjust sauce consistency by gradually adding reserved pasta water if necessary.
09 - Stir in unsalted butter for creaminess and fold in chopped fresh parsley.
10 - Plate immediately, topping with extra grated Parmesan and additional chili flakes if desired.

# Expert Tips:

01 -
  • The sauce is ridiculously silky and luxurious, yet completely foolproof even if you've never made anything fancy before.
  • It hits every flavor note at once—creamy, spicy, bright, rich—so one bowl feels genuinely indulgent without being heavy.
  • You can have dinner ready in the time it takes to watch a show, which means weeknight elegance is actually possible.
02 -
  • Don't let the cream boil hard or it can separate and look grainy; keep the heat low and steady, and your sauce stays silky and smooth.
  • That reserved pasta water is actually magic—the starch helps the sauce coat the pasta instead of sliding off, so use it thoughtfully.
  • Taste the sauce alone before adding the pasta; it should taste almost too salty and spicy on its own, because the pasta dilutes it slightly.
03 -
  • Cook your shallot and garlic properly—when they're sweet and fragrant, not burnt, everything that follows tastes better.
  • Use a wooden spoon to stir constantly as the sauce comes together; it helps you feel what's happening and prevents anything from sticking or scorching.
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