Save I first made this when a friend casually mentioned she'd seen Gigi Hadid's viral pasta recipe floating around, and suddenly everyone at the dinner table wanted to know if I could recreate it. The combination of creamy, spicy, and luxurious sounded impossible to mess up, so I grabbed a bottle of vodka from the cabinet and committed to the chaos. What I didn't expect was how the kitchen would smell—tomato paste caramelizing, garlic dancing in hot oil, and that distinctive warmth of chili flakes hitting the pan all at once. Twenty-five minutes later, I had a sauce that looked far too elegant for how simple it actually was. That first bite told me everything: this wasn't just going viral because it looked good on camera.
I made this for my roommate on a random Tuesday when she came home looking completely defeated by her week. We sat at the kitchen counter while the pasta water boiled, and she told me about a terrible meeting she'd just left. By the time I finished plating it, her whole mood had shifted—not because of some magical food moment, but because hot, luxurious pasta has a way of making everything feel a little less heavy. She ate almost the entire pot and asked me to write down the recipe. That's when I knew it was worth keeping in regular rotation.
Ingredients
- Rigatoni (400 g): The tube shape catches the sauce in every bite, which is non-negotiable here—don't skip out on the pasta shape.
- Olive oil (2 tbsp): Good quality oil makes a difference because it's one of the few things you'll actually taste.
- Shallot (1 small, finely chopped): More delicate than onion and it dissolves almost completely into the sauce, creating sweetness without announcing itself.
- Garlic (2 cloves, minced): Fresh is crucial; jarred garlic turns bitter when it cooks down this long.
- Red chili flakes (1 tsp): This is where the recipe gets its personality—adjust based on how much heat you actually want to live with.
- Tomato paste (60 ml): The concentrated version is key; it deepens when you cook it down and transforms the whole sauce.
- Vodka (60 ml): It's not about getting drunk; it's about extracting flavors that water can't reach.
- Heavy cream (120 ml): This is what makes it silky and sophisticated without being heavy.
- Parmesan cheese (60 g, grated): Freshly grated melts better than pre-grated, and the difference is real.
- Salt and black pepper: Taste as you go because everything else is bold and you need to balance it.
- Unsalted butter (2 tbsp): A last-minute addition that catches people off guard with how much it elevates the final bite.
- Fresh parsley (2 tbsp, chopped): The green cuts through the richness and keeps the dish from feeling one-dimensional.
Instructions
- Get the water going:
- Start with a large pot of salted water at a rolling boil—it should taste like the sea. This is where your pasta gets its seasoning from the inside out.
- Cook the pasta:
- Rigatoni takes about 9-11 minutes depending on your brand, but aim for al dente so it doesn't turn to mush when you toss it with the sauce. Scoop out 120 ml of pasta water before draining—you'll need this liquid gold to loosen the sauce if it gets too thick.
- Build the flavor base:
- Warm olive oil in a large skillet over medium heat and add your chopped shallot, letting it turn translucent and sweet for 2-3 minutes. Add the garlic and chili flakes next, cooking just until fragrant—about 1 minute—because burnt garlic is bitter and nobody wants that.
- Caramelize the tomato paste:
- Stir the paste directly into the oil and let it sit for a minute before stirring constantly for 2-3 minutes until it darkens and smells concentrated and almost jammy. This step is where the sauce gets its depth.
- The vodka moment:
- Pour in the vodka and give it a good stir—it'll bubble and look dramatic, which is exactly right. Let it simmer for 2-3 minutes so the alcohol cooks off and leaves behind the complex flavors it extracted.
- Add the cream:
- Lower the heat and slowly pour in the heavy cream, stirring gently until everything combines into something silky and creamy. This should take about 2-3 minutes of gentle simmering.
- Melt in the cheese:
- Add the grated Parmesan and stir until it's completely melted and incorporated, creating a sauce that looks like liquid velvet. Season generously with salt and pepper—taste it and adjust because this is your last chance to get it right.
- Bring it together:
- Add the drained pasta directly to the sauce and toss until every tube is coated. If it looks too thick, add a splash of reserved pasta water and stir again—you want it to flow slightly, not cling to the pasta.
- The final touch:
- Stir in the butter until it disappears into the sauce, then fold in the fresh parsley. This happens right before plating because heat will turn the parsley dark and bitter.
- Plate and serve:
- Divide among bowls and top with extra Parmesan and a pinch more chili flakes if you're feeling brave. Eat it immediately while it's still hot and creamy.
Save The first time I made this for someone I was trying to impress, I panicked halfway through thinking the sauce was breaking. Instead of adding the pasta water gradually like I should have, I just kept stirring and sweating it out. It turned out fine, but I learned that controlled confidence beats nervous intervention every single time. Now when I make it, I trust the process and it shows in the final dish.
Why This Sauce Actually Works
The magic here is that vodka does something water fundamentally can't—it dissolves compounds that are only alcohol-soluble, which is why the sauce tastes more flavorful and complex than it has any right to be. The tomato paste caramelization is what separates this from tasting like vodka cream poured over pasta, because those few minutes of browning create depth and umami that make people think you simmered this for hours.
Customizing Without Losing the Soul
This recipe is flexible enough that you can experiment without breaking it. I've made it with less cream when I was feeling lighter, added a handful of arugula at the end for bitterness, even thrown in some crispy pancetta when I had it on hand. The core of what makes it work is the sauce technique, so as long as you nail that part, the rest becomes your own canvas.
Pairing and Timing
Serve this with something crisp to drink—Pinot Grigio, Sauvignon Blanc, or honestly just sparkling water with lemon works beautifully because the acidity cuts through the richness and refreshes your palate between bites. Make sure everyone's seated and ready before you start cooking because the pasta window is small and the sauce waits for no one.
- Grate your Parmesan fresh if you can because the texture melts differently than pre-grated and the taste is sharper and more alive.
- Keep the heat medium or below once you add the cream because high heat breaks it and scrambles it into grainy disappointment.
- Taste constantly as you cook because the seasonings need to balance each other—boldness in one place might need adjustment everywhere else.
Save This pasta has become my go-to for nights when I want to cook something that feels indulgent but doesn't require a culinary degree. It's comfort food dressed up enough to serve to people you actually like.
Recipe Q&A
- → How do I achieve the perfect sauce consistency?
Reserve some pasta water before draining and add it gradually to the sauce to reach a silky, smooth texture that coats the rigatoni well.
- → Can the spice level be adjusted?
Yes, adjust red chili flakes according to taste to increase or reduce the heat without altering the core flavors.
- → What can I substitute for heavy cream?
Use plant-based cream alternatives for a dairy-free variation, keeping the sauce creamy yet lighter.
- → Is it necessary to cook off the vodka?
Simmering the vodka for a few minutes allows the alcohol to evaporate, leaving behind a subtle depth without harshness.
- → How can I add more vegetables to this dish?
Incorporate sautéed mushrooms or fresh spinach along with the sauce to add color and nutrients.