Gigi Hadid Spicy Rigatoni (Printable Format)

A creamy, spicy rigatoni dish with tomato-vodka sauce, chili flakes, and fresh parsley.

# What's Needed:

→ 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
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, to taste
11 - Freshly ground black pepper, to taste

→ Garnish

12 - 2 tbsp unsalted butter
13 - 2 tbsp chopped fresh parsley
14 - Extra grated Parmesan, for serving

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook rigatoni according to package directions until al dente. Reserve 1/2 cup pasta water and drain.
02 - Heat olive oil over medium heat in a large skillet. Add shallot and cook 2-3 minutes until translucent. Stir in garlic and chili flakes; cook 1 minute until fragrant.
03 - Add tomato paste and cook, stirring frequently, for 2-3 minutes until darkened and caramelized slightly.
04 - Pour in vodka, stir, and simmer 2-3 minutes to evaporate alcohol.
05 - Reduce heat and add heavy cream. Simmer gently for 2-3 minutes until the sauce is smooth and creamy.
06 - Stir in grated Parmesan until melted. Season with salt and black pepper to preference.
07 - Add rigatoni to sauce and toss to coat evenly. Thin sauce if needed by adding reserved pasta water gradually.
08 - Stir in unsalted butter for richness. Turn off heat and mix in chopped parsley.
09 - Plate immediately and garnish with extra Parmesan and chili flakes if desired.

# Expert Advice:

01 -
  • The vodka dissolves into the sauce and amplifies tomato flavor in a way that feels impossible but tastes undeniably right.
  • You can make it in the time it takes your pasta to cook—there's no hidden complexity hiding beneath the elegance.
  • That cream-and-chili balance hits every taste bud at once, spicy enough to matter but creamy enough to make you go back for another bite.
02 -
  • Don't skip caramelizing the tomato paste—those 2-3 minutes of browning are what separate this from tasting like a tomato soup accident.
  • Vodka is non-negotiable; it's not about the alcohol content but about how it carries fat-soluble flavor compounds that water simply can't reach.
  • Fresh Parmesan grated from a block changes everything—the anti-caking powder in pre-grated stuff can make your sauce turn grainy instead of creamy.
03 -
  • Don't drown out the chili flakes with sauce; they're there to be tasted, not hidden, so let them announce themselves.
  • Serve this immediately—it continues to thicken as it cools, and part of the magic is that first moment when it's still flowing slightly around the plate.
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