I cracked the secret behind Gigi Hadid’s viral sauce and turned it into a silky vodka pasta with an unexpected spicy kick.

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I first saw Gigi Hadid’s spicy vodka pasta on Instagram stories and couldn’t stop thinking about it. There’s something kind of wild about how vodka and penne pasta turn into this glossy, slightly fiery sauce that clings to every tube.

I kept waiting for a trick or a gimmick but it’s surprisingly straightforward, yet oddly addictive, you know? I wanted to recreate it exactly, tweak a tiny thing here and there, and share what I learn.

If you’re into bold, slightly naughty comfort food this might be your next obsession. Vodka Pasta

Ingredients

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Penne pasta: starchy carbs for energy, some protein, low fiber unless wholegrain.
Heavy cream: rich, high in fat and calories, makes sauce silky and luxurious.
Crushed tomatoes: vitamin C and fiber, bright acidity balance the cream, not sweet.
Vodka: adds sharpness and helps pull tomato flavors out, mostly cooks off.
Parmesan cheese: salty, umami rich, provides protein and calcium, makes it savory.
Garlic and onion: aromatic base, small fiber and vitamins, give sweet savory depth.
Crushed red pepper: brings heat, can boost metabolism a little, wakes up flavors.
Extra virgin olive oil: healthy monounsaturated fats, adds fruitiness and slick mouthfeel.

Ingredient Quantities

12 ounces penne pasta

3 tablespoons unsalted butter, divided

2 tablespoons extra virgin olive oil

1 small yellow onion, finely chopped

2 cloves garlic, minced

1 teaspoon crushed red pepper flakes, or more if you like it spicy

1/3 cup vodka

1 cup crushed tomatoes or tomato passata

1/4 cup tomato paste

3/4 cup heavy cream

1 cup freshly grated Parmesan cheese, plus extra for serving

Kosher salt or sea salt, for pasta water and seasoning

Freshly ground black pepper, to taste

Fresh basil leaves for garnish, optional

How to Make this

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1. Bring a large pot of water to a boil, salt it generously, add 12 ounces penne and cook until just about al dente, about 1 minute less than package directions; before draining scoop out and save about 1 cup of the pasta water, then drain the pasta.

2. While the pasta cooks, heat 2 tablespoons unsalted butter and 2 tablespoons extra virgin olive oil in a large deep skillet over medium heat until the butter melts.

3. Add 1 small finely chopped yellow onion and cook until soft and translucent, about 4 to 5 minutes, then stir in 2 cloves minced garlic and 1 teaspoon crushed red pepper flakes and cook only about 30 seconds until fragrant, don’t let the garlic brown.

4. Pour in 1/3 cup vodka, turn the heat to medium high and let it bubble and reduce for 2 to 3 minutes to cook off the alcohol.

5. Stir in 1 cup crushed tomatoes and 1/4 cup tomato paste, bring to a simmer then lower the heat and let it gently simmer about 6 to 8 minutes until it thickens and the flavors marry, taste and add kosher salt and freshly ground black pepper as needed.

6. Reduce heat to low, stir in 3/4 cup heavy cream and warm through but do not boil, then remove from the heat and stir in 1 cup freshly grated Parmesan until mostly melted and smooth, if the cheese looks grainy add a splash of the reserved pasta water to smooth it out.

7. Add the drained penne to the sauce and toss to coat, use reserved pasta water a few tablespoons at a time to loosen the sauce to your preferred consistency, you might not need the whole cup.

8. Stir in the remaining 1 tablespoon unsalted butter for shine and richness, taste again and adjust salt, pepper or red pepper flakes if you want it hotter.

9. Serve right away with extra grated Parmesan on top and fresh basil leaves if you like, it’s best eaten immediately so the sauce is creamy and clings to every noodle.

Equipment Needed

1. Large pot for boiling the pasta and saving about 1 cup of pasta water youll use later
2. Colander to drain the penne
3. Large deep skillet or saute pan for the vodka tomato sauce
4. Wooden spoon or silicone spatula for stirring and scraping
5. Ladle or heatproof measuring cup to scoop out the reserved pasta water
6. Measuring cups and spoons for vodka, cream, tomato paste and spices
7. Sharp knife and cutting board for chopping onion garlic and basil
8. Box grater or microplane for freshly grated Parmesan
9. Tongs or a pasta server to toss and plate the pasta

FAQ

Can I skip the vodka? Yes you can skip it, the vodka helps pull extra flavor from the tomatoes and gives the sauce a little bite. If you skip it, substitute about 1/4 cup low sodium chicken or vegetable broth plus a splash of lemon juice and simmer a couple minutes to concentrate the flavor.

How do I stop the sauce from curdling when I add the cream? Keep the heat low or take the pan off the heat before you add the cream, stir it in slowly and use a few tablespoons of the reserved pasta water to help everything emulsify. Don’t let the sauce boil after the cream goes in.

How salty should the pasta water be and how long to cook the pasta? Salt the water until it tastes like the sea, about 1 to 2 tablespoons for a big pot. Cook the penne to al dente according to the package, usually around 9 to 11 minutes, then save about 1/2 cup of the starchy pasta water before draining.

Want it spicier or less hot? To turn up the heat add more crushed red pepper or a spoonful of Calabrian chili paste. To tame it down cut the red pepper flakes to 1/2 teaspoon or leave them out and add a pinch of black pepper instead.

Can I make this ahead or freeze it? You can make the sauce a day ahead and finish it with cream and cheese when you reheat. Stored in the fridge it keeps 3 days. Freezing is not great because the cream can separate, but if you must freeze do it without the cream and finish fresh when thawed.

Is there a vegetarian or dairy free option? Vegetarian yes just check the Parmesan for animal rennet or use a vegetarian style cheese. For dairy free try full fat coconut milk or cashew cream and a dairy free grated cheese, note the flavor will be different but it still works.

Gigi Hadid Spicy Vodka Pasta Recipe Substitutions and Variations

Penne: rigatoni, ziti, or fusilli (all hold the sauce well, cook about the same).
Unsalted butter: salted butter (just cut back on added salt), extra virgin olive oil (fruitier, lighter), or ghee (nuttier flavor, higher smoke point).
Heavy cream: half and half plus 2 tbsp melted butter (mimics richness), full fat coconut milk or coconut cream for dairy free, or evaporated milk for a lighter finish.
Vodka: dry white wine (use same amount), or omit and deglaze with 1/4 cup pasta water plus a splash of lemon juice or white wine vinegar; for non alcohol use low sodium chicken or veggie broth.

Pro Tips

1) Salt the pasta water like the sea, seriously. It’s the only chance you get to actually season the pasta itself, so dont be shy. Save a cup of that starchy water and use it to loosen the sauce, a few tablespoons at a time, not all at once.

2) Sweat the onion low and slow, add garlic last so it doesnt burn. Burnt garlic tastes bitter and ruins the whole vibe, trust me. If you ever overcook the garlic a bit, a squeeze of lemon or a tiny pinch of sugar will help balance it out.

3) Use freshly grated Parmesan and add it off the heat, that stops it from getting grainy. If the cheese still looks a bit curdled, whisk in a splash of the reserved pasta water until smooth. Dont let the sauce boil after you add the cream or it can split, just warm it gently.

4) Small finishing tricks make it feel restaurant-y: stir in the last tablespoon of butter for shine, or swap half the cream for a couple tablespoons of mascarpone for silkiness. Leftovers reheat fine but add a splash of water or milk and reheat slowly so it doesnt break.

Gigi Hadid Spicy Vodka Pasta Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I cracked the secret behind Gigi Hadid's viral sauce and turned it into a silky vodka pasta with an unexpected spicy kick.

Servings

servings

Calories

788

kcal

Equipment: 1. Large pot for boiling the pasta and saving about 1 cup of pasta water youll use later
2. Colander to drain the penne
3. Large deep skillet or saute pan for the vodka tomato sauce
4. Wooden spoon or silicone spatula for stirring and scraping
5. Ladle or heatproof measuring cup to scoop out the reserved pasta water
6. Measuring cups and spoons for vodka, cream, tomato paste and spices
7. Sharp knife and cutting board for chopping onion garlic and basil
8. Box grater or microplane for freshly grated Parmesan
9. Tongs or a pasta server to toss and plate the pasta

Ingredients

12 ounces penne pasta
3 tablespoons unsalted butter, divided
2 tablespoons extra virgin olive oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 teaspoon crushed red pepper flakes, or more if you like it spicy
1/3 cup vodka
1 cup crushed tomatoes or tomato passata
1/4 cup tomato paste
3/4 cup heavy cream
1 cup freshly grated Parmesan cheese, plus extra for serving
Kosher salt or sea salt, for pasta water and seasoning
Freshly ground black pepper, to taste
Fresh basil leaves for garnish, optional

Directions

Bring a large pot of water to a boil, salt it generously, add 12 ounces penne and cook until just about al dente, about 1 minute less than package directions; before draining scoop out and save about 1 cup of the pasta water, then drain the pasta.
While the pasta cooks, heat 2 tablespoons unsalted butter and 2 tablespoons extra virgin olive oil in a large deep skillet over medium heat until the butter melts.
Add 1 small finely chopped yellow onion and cook until soft and translucent, about 4 to 5 minutes, then stir in 2 cloves minced garlic and 1 teaspoon crushed red pepper flakes and cook only about 30 seconds until fragrant, don't let the garlic brown.
Pour in 1/3 cup vodka, turn the heat to medium high and let it bubble and reduce for 2 to 3 minutes to cook off the alcohol.
Stir in 1 cup crushed tomatoes and 1/4 cup tomato paste, bring to a simmer then lower the heat and let it gently simmer about 6 to 8 minutes until it thickens and the flavors marry, taste and add kosher salt and freshly ground black pepper as needed.
Reduce heat to low, stir in 3/4 cup heavy cream and warm through but do not boil, then remove from the heat and stir in 1 cup freshly grated Parmesan until mostly melted and smooth, if the cheese looks grainy add a splash of the reserved pasta water to smooth it out.
Add the drained penne to the sauce and toss to coat, use reserved pasta water a few tablespoons at a time to loosen the sauce to your preferred consistency, you might not need the whole cup.
Stir in the remaining 1 tablespoon unsalted butter for shine and richness, taste again and adjust salt, pepper or red pepper flakes if you want it hotter.
Serve right away with extra grated Parmesan on top and fresh basil leaves if you like, it's best eaten immediately so the sauce is creamy and clings to every noodle.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.