Gigi Hadid Spicy Rigatoni (Printable)

Creamy rigatoni tossed in a spicy tomato-vodka sauce with Parmesan and fresh parsley garnish.

# 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 for serving

# Directions:

01 - Bring a large pot of salted water to a boil. Cook rigatoni until al dente according to package directions. 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 chili flakes; cook an additional minute until fragrant.
03 - Stir in tomato paste and cook, stirring, for 2 to 3 minutes until slightly caramelized and darkened.
04 - Pour in vodka, stir, and simmer for 2 to 3 minutes to cook off alcohol.
05 - Reduce heat and add heavy cream. Simmer gently for 2 to 3 minutes until sauce is smooth and creamy.
06 - Stir in grated Parmesan until melted. Season with salt and freshly ground black pepper to taste.
07 - Add drained rigatoni to sauce and toss to coat thoroughly. Add reserved pasta water gradually if sauce is too thick to reach desired consistency.
08 - Stir in unsalted butter for richness and fold in chopped parsley.
09 - Plate immediately and top with additional grated Parmesan and extra chili flakes if preferred.

# Expert Tips:

01 -
  • The vodka transforms the sauce into something silky and complex, but the alcohol cooks off so it's just pure flavor without any burn.
  • It looks restaurant-quality but honestly feels less fussy than most pasta dishes you'd spend time on.
  • Spicy, creamy, and elegant all at once—the kind of meal that makes a weeknight feel special.
02 -
  • Never let the cream come to a hard boil or it can curdle—keep the heat medium-low and you'll avoid any grainy texture that ruins the whole thing.
  • Reserve that pasta water before you drain; the starch in it is what helps the sauce cling to each tube instead of pooling at the bottom of the bowl.
03 -
  • Grate your Parmesan fresh from a block right before you cook; pre-shredded versions contain anti-caking agents that make the sauce cloudy and grainy instead of silky.
  • The pasta water is your safety net—use it sparingly and only when needed, because it's easier to add more creaminess than to fix a sauce that's too thin.
Go back