This is one of those viral recipes that really lives up to the hype – a spicy vodka pasta that is too good to resist! Get the delicious Gigi Hadid pasta that has taken the internet by storm.
We’re sharing the original, accurate recipe (plus a free printable recipe card) and all the best tips and tricks to make it your own. In fact, while this recipe serves just two people, we’re showing you how to easily double or triple it to feed a crowd!
Make it with vodka, or without, to recreate this delicious viral recipe. It’s so easy to make, you’ll want it for dinner every night of the week!
Admittedly, I am not always up to speed when it comes to pop culture references. I don’t always keep up with a lot of celebrities, because who has time for that?
However, if there’s any kind of celebrity tidbit that is sure to hold my attention, it’s food. It’s just curiosity, I suppose! I love watching new or interesting foods gain traction on social media, and often, it’s because of a celebrity’s influence.
In this case, we’re focusing on the famous Gigi Hadid pasta dish that’s been viral over the last couple years. It’s a decadent, spicy vodka pasta that I just had to try for myself – and of course, I’m sharing it with you!
Gigi Hadid Pasta
She originally shared it on social media in a format that wasn’t easy to follow. So today, we’re giving you this fabulous 15 minute pasta dish in a printable recipe card! Let’s make it together.
Why You’ll Love It
Ingredients and Substitutions
See printable recipe card for complete ingredients and instructions.
- Pasta – While you can make this vodka pasta with any pasta shape, we chose a medium shell. It grasps the sauce beautifully with each bite!
- Olive Oil – Use your favorite Extra Virgin Olive Oil here, or you can substitute with any favorite cooking oil.
- Garlic – Fresh minced garlic is best, though you can use store bought minced if necessary. Learn how to peel garlic and how to mince garlic here!
- Shallot – Shallots are similar to onions, but a little more delicate. You can sub with any type of onion here if you don’t have shallots.
- Tomato Paste – Rich and concentrated. Or reach for one of these tomato paste substitutes.
- Vodka – Any type of vodka will work, and you can also eliminate if you don’t want to use it.
- Heavy Cream – Heavy whipping cream is what makes this sauce so decadent and creamy. Don’t skip it!
- Red Pepper Flakes – To bring the spice to this dish.
- Salt – You can use large flakes of sea salt, kosher salt, or table salt.
- Pepper – Fresh cracked pepper is best here.
- Butter – Room temperature, softened, unsalted.
- Parmesan Cheese – Fresh grated Parmesan cheese is always best, but you can use whatever you have on hand.
- Basil – Fresh, chopped for bright garnish.
Variations
- Instead of parmesan, try romano or asiago
- Add extra heavy whipping cream for a creamier sauce.
- Top with protein like shrimp, meatballs, or chicken! Try it with Chicken Piccata or serve alongside breaded Chicken Spiedini.
Tools to Use
- Pasta Pot (or any large pot + strainer)
- Measuring Cups + Measuring Spoons
- Sauté pan
How to Make
Learn How to Cook Pasta right here, with all my favorite tips and tricks.
- Bring a large pot of salty water to a boil. Prepare your pasta al dente, reserving a cup of pasta water to the side before you drain. Set aside.
- In a skillet over medium heat, add olive oil with shallot and garlic. Sauté as directed.
- Add tomato paste, whisking the sauce together for another 3-4 minutes until it’s thick and beings to caramelize.
- Add heavy cream, red pepper flakes and vodka. Stir, reducing the sauce until it is nearly evaporated. Add salt and pepper to taste.
- Add drained pasta directly into the sauce. Add the reserved warm pasta water and butter into the pan, stirring until the butter has melted and the sauce coats the pasta.
- Stir in fresh parmesan cheese, top with basil and serve.
Tips
- Note: unlike most of my pasta recipes, this one is just two servings. Use the yield button next to the ingredient list in this printable recipe card to easily double or triple the recipe.
- Remove the pasta from the heat when it is al dente, so it doesn’t get soggy.
- Fresh grated parmesan important – if you can, grate it fresh!
- Fresh minced garlic cooks quickly, watch so it doesn’t burn.
- Always hold back a cup of warm, starchy pasta water. This can help thin your sauces!
Frequently Asked Questions
There’s nothing particularly unique about this spicy vodka pasta recipe! It originated in Italy, and most variations showcase a creamy red sauce with an onion or shallot base.
This is a rich, decadent pasta dish with plenty of delicious fats and carbohydrates. It’s not a particularly healthy dish, but everything in moderation, right?
Shortcuts
- Use pre-shredded Parmesan.
- Use pre-minced garlic.
Serving Suggestions
Serve this pasta with any of your favorite salads or veggie side dishes for a well-rounded meal.
- Insalata Mista
- Garlic Bread or Garlic Cheese Bread
- Italian Salad
- Brussels Sprouts
- Grilled Green Beans
- Italian Vegetables
How To Store
- Room Temperature – This pasta dish best served as soon as it comes off the stove. It can rest at room temperature for up to two hours before it must be refrigerated.
- Refrigerator – If you do have leftovers, cover and store in the refrigerator for up to three days. When you’re ready to eat, cook in a small sauce pan and a use a little chicken broth or water to loosen the sauce. Learn more about How to Reheat Pasta here.
- Freezer – you can also freeze this pasta dish for up to three months.
Dietary Considerations
- To make this pasta dish gluten free, choose your favorite gluten free pasta.
- Nut Free
- Vegetarian
More Pasta Inspiration
Gigi Hadid Pasta
Ingredients
- 6 ounces Pasta (Medium Shells)
- ½ teaspoon Minced Garlic (one clove)
- ¼ Shallot (minced – approximately 2 tablespoons) Can sub with onion instead.
- ¼ cup Tomato Paste
- 1 tablespoon Vodka (optional – eliminate if you'd like)
- ½ cup Heavy Whipping Cream
- 1 teaspoon Red Pepper Flakes (+ more to make it spicier)
- ¼ teaspoon Salt (to taste)
- ¼ teaspoon black pepper fresh cracked (to taste)
- 1 tablespoon Butter unsalted, softened
- ¼ cup Parmesan Cheese fresh grated
- 1 tablespoon Basil for garnish- optional
Instructions
- Bring a large pot of salty water to a boil. Prepare your pasta al dente, reserving a cup of pasta water to the side before you drain. Set aside.
- In a skillet over medium heat, add olive oil with shallot and garlic. Sauté for 3 minutes, stirring frequently until the shallots are soft and translucent.
- Add tomato paste, whisking the sauce together for another 3-4 minutes until it’s thick and beings to caramelize.
- Add heavy cream, red pepper flakes and vodka. Stir for 1-2 minutes more, reducing the sauce until the vodka is evaporated. Add salt and pepper to taste.
- Add drained pasta directly into the sauce. Add the reserved warm pasta water and butter into the pan, stirring until the butter has melted and the sauce coats the pasta.
- Stir in fresh parmesan cheese, top with basil and serve.
Julie’s Tips
- Note: unlike most of my pasta recipes, this one is just two servings. Use the yield button next to the ingredient list in this printable recipe card to easily double or triple the recipe.
- Remove the pasta from the heat when it is al dente, so it doesn’t get soggy.
- Fresh grated parmesan important – if you can, grate it fresh!
- Fresh minced garlic cooks quickly, watch so it doesn’t burn.
- Always hold back a cup of warm, starchy pasta water. This can help thin your sauces!
Estimated nutrition information is provided as a courtesy and is not guaranteed.
How many ounces of pasta?
Hi JoAnn,
Thanks so much for your question! It’s just six ounces of pasta for this recipe – we will be sure to update the recipe card so it has that information!
Enjoy,
Julie