Gigi Hadid Spicy Rigatoni (Printable)

A creamy and spicy rigatoni featuring rich tomato vodka sauce, chili, and fresh parsley.

# Components:

→ Pasta

01 - 14 oz rigatoni pasta

→ Sauce Base

02 - 2 tablespoons olive oil
03 - 1 small shallot, finely chopped
04 - 2 cloves garlic, minced
05 - 1 teaspoon red chili flakes, adjust to taste
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 tablespoons unsalted butter
12 - 2 tablespoons chopped fresh parsley
13 - Extra grated Parmesan cheese, for serving

# Method:

01 - Bring a large pot of salted water to a boil. Cook rigatoni according to package directions until al dente. Reserve 1/2 cup pasta water then drain.
02 - Heat olive oil in a large skillet over medium heat. Add shallot and cook 2 to 3 minutes until translucent. Add garlic and red chili flakes; cook 1 minute until fragrant.
03 - Stir in tomato paste and cook, stirring often, for 2 to 3 minutes until it darkens and caramelizes lightly.
04 - Add vodka, stir well, and let simmer for 2 to 3 minutes to cook off the alcohol.
05 - Reduce heat and stir in heavy cream. Simmer gently for 2 to 3 minutes until sauce is smooth and creamy. Add grated Parmesan and stir until melted. Season with salt and pepper.
06 - Add drained rigatoni to sauce and toss to coat evenly. If sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
07 - Stir in butter for extra richness and add chopped fresh parsley. Toss lightly and remove from heat.
08 - Serve immediately, topped with extra grated Parmesan and optional additional chili flakes.

# Expert Advice:

01 -
  • It tastes indulgent and restaurant-worthy but comes together in under 40 minutes, no stress required.
  • The vodka adds a subtle sophistication that makes people ask what your secret ingredient is, and you get to smile mysteriously.
02 -
  • Don't skip the step of cooking the tomato paste until it darkens; that's where the whole sauce gets its personality and depth.
  • The pasta water is your best friend if the sauce gets too thick—add it slowly, a tablespoon at a time, and you'll get the consistency just right every time.
03 -
  • Grate your Parmesan fresh from a block right before you need it; pre-shredded cheese has anti-caking agents that make it clump in hot sauce instead of melting smoothly.
  • If you accidentally make the sauce too thick, don't panic—a splash of pasta water at a time fixes it every single time, and you end up with better seasoning distribution anyway.
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