ListseVegetarian recipes for the home stove

Dinner

Gigi Hadid Spicy Vodka Pasta for the Table

This Gigi Hadid Spicy Vodka Pasta is a rich, creamy tomato pasta with simply enough heat from red pepper flakes

  • 4 servings
  • Prep 5 minutes
  • Cook 20 minutes
  • Total 25 minutes
Jump to the recipe
Gigi Hadid Spicy Vodka Pasta for the Table

Want more simple pasta recipes? Try out my Pesto Cream Sauce Pasta, as well as my satisfying Pasta with Rose Sauce, AND my Angel Hair Pasta with Garlic Sauce!

Pasta shells with sauce and topped with fresh basil.
Labeled ingredients for Gigi Hadid pasta including pasta, tomato paste, vodka, heavy cream, garlic, shallot, butter, red pepper flakes, and parmesan on a marble counter.

Gigi Hadid Pasta Ingredients

The simple ingredients for this method are listed fully down in the recipe card but let’s briefly go over what’s needed including a few substitutions you can make as desired!

  • Pasta – You’ll need 1 pound of your regular short pasta. I like to use shells, but you could use bowtie, penne, elbow noodles, or genuinely any pasta shape you prefer. Feel free to substitute whole grain or whole wheat pasta for added nutritional value. Use gluten free pasta, as desired.
  • Olive oil – for cooking the shallot and garlic and building the base of the sauce. Gigi’s original recipe calls for a lot of olive oil but I cut it back a little and it’s still only as satisfying.
  • Garlic – fresh cloves, minced, for aromatic depth.
  • Shallot – adds a milder, slightly sweet allium flavor; sub in a small onion if that’s what you have.
  • Tomato paste – the backbone of the sauce; cooking it down first deepens the flavor.
  • Red pepper flakes – only enough for a kick; leave out if you’re sensitive to spice.
  • Vodka – adds a subtle depth to the sauce; the alcohol cooks off as it simmers, and it’s optional if you’d rather skip it.
  • Heavy cream – for that rich, silky texture the sauce is known for. You can swap with coconut cream for a vegan version.
  • Parmesan – use a good quality block and grate it yourself if you can; it melts smoother than pre-shredded. Use vegan parmesan cheese as desired.
  • Butter – stirred in at the end for extra richness.
  • Salt + pepper – to season the pasta water and the sauce itself.
Stirring pasta and sauce in a large skillet.

How to Make It

Only a reminder that you can find the FULL written recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you:)

Frequently Asked Questions

Creamy pasta shells in a skillet.

Serving suggestions

When I serve this for dinner, I like to keep the sides pretty simple because this is one satisfying meal. Here are some of my regular pairing options:

  • Salad. A green salad, such as this warm kale salad always goes well with pasta and a creamy sauce. You could also make a fresh green salad by tossing mixed greens with lemon juice, olive oil, salt and pepper. Feel free to add toppings to your salad such as red onion, cherry tomatoes, and croutons.
  • Vegetables. Either stovetop asparagus or sautéed Brussels sprouts would be satisfying as a side dish.
  • Bread. Don’t let any of the striking creamy tomato sauce go to waste! Sop it up with a crusty slice of your regular bread. Garlic bread is memorable with this method!

The recipe

Gigi Hadid’s Spicy Vodka Pasta for the Table

Gigi Hadid's Spicy Vodka Pasta is tender pasta tossed in a rich, creamy tomato sauce with garlic, shallot, tomato paste, and red pepper flakes. It's simple, satisfying, and comes together in about 25 minutes – easily one of my go-to pasta nights when I want something that feels a little fancy without much effort.

  • 4 servings
  • Prep 5 minutes
  • Cook 20 minutes
  • Total 25 minutes

Ingredients

  • 1 pound pasta of choice (it’s classically served with elbow macaroni)
  • ¼ cup olive oil*
  • 2 cloves garlic (minced)
  • 1 small shallot (diced)
  • ½ cup tomato paste
  • 2 tablespoons vodka (optional*)
  • 1 cup heavy cream (see note below for a vegan version!)
  • 1 teaspoon red pepper flakes
  • 2 tablespoons butter
  • ½ cup parmesan
  • Salt + pepper to taste

Method

  1. 1

    Cook pasta according to package directions. Reserve ½ cup of the pasta water. Once done, drain and set aside.

  2. 2

    Meanwhile, start the sauce. In a large skillet over medium heat, heat up the olive oil. Once hot, add in the garlic and shallot and cook for 5 minutes. Stir in the tomato paste and cook for 3 additional minutes, stirring often.

  3. 3

    Stir in vodka and then add in the cream and pepper flakes and mix to combine.

  4. 4

    Mix in the cooked pasta as well as ½ cup of pasta water, the butter, and parmesan cheese. Season to taste with salt and pepper and cook for 1 more minute, stirring constantly.

  5. 5

    Remove from the heat and serve with basil + an extra sprinkle of parmesan!

Cook notes

Storage – store in the fridge for up to 4 days; reheat in the microwave until warmed through. Olive oil note (original recipe uses ½ cup, I prefer ¼ cup). Vodka note. Vegan swap note. Olive oil – The original recipe would have you use ½ cup of olive oil but I tested it with only ¼ cup and preferred that. Vodka – you can easily leave out the vodka and this will still taste memorable! Maybe save a little extra pasta water in case you want the sauce a little thinner. To cook this vegan – you can swap the cream for thick oat milk or (my preference) for full fat coconut milk. You could leave out the parmesan and simply add in a little nutritional yeast HOWEVER, I would suggest picking up some vegan parmesan (Violife makes an memorable one!)

Per serving

  • Calories894 kcal
  • Carbohydrates95 g
  • Protein23 g
  • Fat46 g
  • Saturated Fat22 g
  • Polyunsaturated Fat3 g
  • Monounsaturated Fat18 g
  • Trans Fat0.2 g
  • Cholesterol91 mg
  • Sodium536 mg
  • Potassium692 mg
  • Fiber5 g
  • Sugar9 g
  • Vitamin A1795 IU
  • Vitamin C9 mg
  • Calcium231 mg
  • Iron3 mg

Dinner

More from the same shelf