Gigi Hadid Spicy Rigatoni

A friend texted me a TikTok link late one night with just three words: watch this now. It was Gigi Hadid in her kitchen, casually throwing together a pasta that looked impossibly creamy and dangerous, the kind of dish that makes you understand why some recipes go viral. I watched it three times before I even had the ingredients, already imagining how the vodka would bloom in the pan and how that cream would coat every ridge of the rigatoni. Two weeks later, when the craving finally won, I made my own version—and immediately understood the obsession.

The first time I made this for my roommate, I burned the tomato paste slightly—not ruined, just a little darker than planned—and honestly, it was better that way. The caramelization deepened everything, made the sauce taste almost smoky. She asked for the recipe immediately, and I realized this dish has that magnetic quality where people don't just eat it, they remember it.

Ingredients

• Rigatoni (400 g): The large tubes trap the sauce inside them like little pockets of luxury, which is why this cut matters so much more than you'd think.
• Olive oil (2 tbsp): Use a good quality one that you'd actually taste on bread; it's the foundation of every flavor that follows.
• Shallot (1 small, finely chopped): Milder and sweeter than onion, it dissolves into the sauce like it was always supposed to be there.
• Garlic (2 cloves, minced): Don't use a press—mince it by hand so the pieces stay distinct and perfume the oil properly.
• Red chili flakes (1 tsp): This is adjustable depending on your courage, but resist the urge to go heavy at first; you can always add more heat but can't take it back.
• Tomato paste (60 ml): Cook it in the oil for those few minutes; that's where the alchemy happens and the sauce stops tasting flat.
• Vodka (60 ml): The alcohol cooks off, leaving behind a subtle warmth and richness that whispers rather than shouts.
• Heavy cream (120 ml): This is what makes it Gigi Hadid-worthy; don't skimp on the quality or use half-and-half as a substitute.
• Parmesan cheese (60 g, grated): Freshly grated from a block tastes so much better than pre-shredded, and it melts silkier into the sauce.
• Butter (2 tbsp, unsalted): Adds a final layer of silkiness right at the end, the finishing touch that makes people lean back satisfied.
• Fresh parsley (2 tbsp, chopped): It brightens everything with a green note and makes the dish look like someone who knows what they're doing made it.
• Salt and black pepper: Taste as you go; this sauce needs seasoning to shine, and every stovetop behaves differently.

Instructions

Get your water going:

Fill a large pot with salted water and let it come to a rolling boil while you prep everything else. This is the anchor that keeps your whole timing from falling apart.

Cook the pasta:

Add the rigatoni and stir it immediately so it doesn't stick to itself. Fish out a piece at 8 minutes and taste it; it should bend slightly but still have that slight resistance you're after, that al dente snap.

Build the sauce base:

While the pasta cooks, warm olive oil in a large skillet over medium heat. Add your chopped shallot and let it turn translucent and soft, about 2 to 3 minutes—you want it almost melting into the oil, not crispy at all.

Add the aromatics:

Stir in the minced garlic and chili flakes, and let them cook together for maybe a minute until you can actually smell them. This is the moment the kitchen starts smelling like something worth making.

The tomato paste moment:

Push the tomato paste into the oil and keep stirring it for 2 to 3 minutes. You want it to deepen in color, almost turning brick red, because that caramelization is where the real depth lives.

Add the vodka:

Pour it in carefully—it'll bubble and steam a little—then let it simmer for 2 to 3 minutes. You're not trying to cook off every drop of alcohol, just enough to mellow it and let it integrate into the whole thing.

Bring in the cream:

Lower the heat slightly and pour in the heavy cream slowly, stirring as you go. You're looking for something smooth and pale orange, not hot and sputtering.

Melt the cheese:

Sprinkle in the grated Parmesan and stir until it's completely dissolved and silky. Taste and season with salt and pepper; this is when you adjust everything to your liking.

Marry the sauce and pasta:

Drain your pasta, reserving that pasta water like your life depends on it, then add the rigatoni to the sauce. Toss everything together, and if it looks too thick, add a splash of pasta water and keep tossing until it coats the pasta like a dream.

The final flourish:

Stir in the cold butter, which will melt into the sauce and make it even silkier than before. Finish with fresh parsley scattered on top.

Serve right away:

This pasta waits for no one; plate it immediately and top with extra Parmesan and another pinch of chili flakes if you're feeling bold.

Save

There's something about watching people taste this for the first time that never gets old. They go quiet for a second, like they're trying to figure out what just happened in their mouth, and then they ask for seconds before they've even finished their first bite. That's the moment when you realize it's not just pasta; it's a small act of generosity.

The Vodka Question

I used to worry that adding vodka to a pasta sauce was pretentious or unnecessary, but I learned that it serves a real purpose beyond appearances. It carries fat-soluble flavors in a way water and cream alone can't, making the whole sauce taste more complex and sophisticated. The alcohol itself mostly cooks off, leaving behind a subtle warmth that lingers on your palate. It's one of those kitchen tricks that feels fancy but works on pure chemistry.

Why This Sauce Gets Creamy Without Seeming Heavy

The secret is building layers: the tomato paste gets caramelized and darkened, the vodka adds a refinement, and the cream comes in at the end to tie everything together into something that tastes indulgent but not cloying. Some of my earliest cooking disasters came from dumping cream in too early or too aggressively, and I learned the hard way that timing and heat control matter. Lowering the heat before the cream goes in prevents it from breaking or getting too hot, and adding the pasta water at the end creates this beautiful emulsion that coats every piece of pasta without feeling overwhelming.

Adapting This Recipe

Once you nail the basic technique, this sauce becomes a canvas for whatever you're craving. I've added sautéed mushrooms on nights when I wanted something earthier, thrown in fresh spinach that wilts right into the cream, and even added crispy pancetta when I had it on hand. The beauty of this sauce is that it's sturdy enough to support variations without falling apart, and flexible enough that you can make it your own without losing what makes it special in the first place.

• Vegan versions work beautifully with plant-based cream and cashew-based Parmesan, and the vodka and tomato paste do most of the heavy lifting flavor-wise.
• If you're making this for someone watching their dairy intake, you can reduce the cream and add more pasta water to keep the silkiness without the same richness.
• Fresh basil scattered on top at the very end gives it a different flavor profile than parsley, if you want to change things up.

Save

This is the kind of dish that makes you feel like you've done something impressive even though you really just paid attention and didn't rush. Make it for someone you want to impress, or make it for yourself on a Tuesday night when you need a little luxury.

Recipe Guide

→ How do I achieve the perfect rigatoni texture?

Cook rigatoni in generously salted boiling water until al dente, firm but tender. Drain and reserve some pasta water to adjust sauce consistency if needed.

→ Can I adjust the spice level?

Yes, modify the amount of red chili flakes according to your preferred heat intensity, or omit entirely for a milder taste.

→ What substitute can I use for heavy cream?

For a lighter or vegan option, plant-based cream alternatives work well to maintain creaminess without dairy.

→ How does vodka enhance the sauce?

Vodka helps release flavors in the tomato paste and adds subtle depth without overpowering, lending a smooth, balanced richness.

→ Can I add vegetables to this dish?

Yes, sautéed mushrooms, spinach, or other greens complement the creamy sauce and add nutritional variety.