Gigi Hadid Style Spicy Rigatoni (Print View)

Creamy rigatoni with tomato-vodka sauce, a touch of chili, and fresh parsley for bold flavors.

# What You’ll Need:

→ Pasta

01 - 14 oz rigatoni

→ Sauce Base

02 - 2 tbsp olive oil
03 - 1 small shallot, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tsp 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 tbsp unsalted butter
12 - 2 tbsp 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 of pasta cooking water, then drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add chopped shallot and sauté until translucent, about 2 to 3 minutes. Add minced garlic and red chili flakes; cook one minute until fragrant.
03 - Stir in tomato paste and cook, stirring frequently, for 2 to 3 minutes until it darkens and caramelizes slightly.
04 - Pour in vodka, stir, and simmer for 2 to 3 minutes to allow alcohol to reduce.
05 - Lower heat and stir in heavy cream. Simmer gently for 2 to 3 minutes until sauce becomes creamy and smooth. Add grated Parmesan and stir until fully melted. Season with salt and black pepper to taste.
06 - Add drained rigatoni to the sauce, tossing to coat evenly. If sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
07 - Stir in unsalted butter for extra silkiness and fold in chopped fresh parsley.
08 - Plate immediately topped with extra grated Parmesan and additional chili flakes if desired.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen, but honestly takes less time than ordering delivery.
  • The vodka trick actually works—it brings a subtle depth that makes people ask what your secret ingredient is.
  • Creamy, spicy, and comforting all at once, with zero pretension or fussy techniques.
02 -
  • Don't skip caramelizing the tomato paste—this is the secret that makes the sauce taste rich and complex instead of just creamy and plain.
  • Reserve your pasta water before draining because starchy water is what pulls a sauce together and prevents it from breaking apart.
03 -
  • Cook the shallots and garlic low and slow so they sweeten and mellow instead of browning and turning sharp and acrid.
  • Finish with butter right before serving because it adds a glossy richness that makes people think you know what you're doing.
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