Gigi Hadid Spicy Rigatoni (Print Version)

A creamy, spicy rigatoni tossed in tomato-vodka sauce with chili and fresh parsley highlights rich Italian flavors.

# What You'll Need:

→ Pasta

01 - 14 oz rigatoni pasta

→ Sauce Base

02 - 2 tablespoons olive oil
03 - 1 small shallot, finely chopped
04 - 2 cloves garlic, minced
05 - 1 teaspoon 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 tablespoons unsalted butter
12 - 2 tablespoons chopped fresh parsley
13 - Extra grated Parmesan for serving

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook rigatoni until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add shallot and sauté for 2–3 minutes until translucent. Add garlic and red chili flakes; cook for 1 minute until fragrant.
03 - Stir in tomato paste and cook for 2–3 minutes until it darkens and begins to caramelize.
04 - Pour in vodka, stir well, and simmer for 2–3 minutes to cook off the alcohol.
05 - Reduce heat and stir in heavy cream. Simmer gently for 2–3 minutes until the sauce thickens and becomes creamy.
06 - Add grated Parmesan, stirring until melted. Season with salt and black pepper to taste.
07 - Add drained rigatoni to the sauce and toss to coat evenly. If the sauce is too thick, gradually add reserved pasta water until desired consistency is achieved.
08 - Stir in unsalted butter for a silky texture. Fold in chopped fresh parsley.
09 - Plate immediately, topped with extra grated Parmesan and additional chili flakes if desired.

# Expert Tips:

01 -
  • It's ready in 35 minutes but tastes like you've been cooking all afternoon.
  • The spice hits just right without overwhelming the creamy, savory sauce.
  • One skillet does almost all the work, which means less cleanup and more time to enjoy dinner.
02 -
  • If your cream curdles, it's because the heat got too high; keep it at a gentle simmer from the moment cream enters the pan.
  • The pasta water is magic—start with just a splash, taste, and add more if needed, because it's almost impossible to take out once you've added it.
  • Timing matters; this dish is best eaten within minutes of being plated, so have your bowls ready and your people at the table.
03 -
  • Don't skip the step of browning the tomato paste; those 2-3 minutes of caramelization are when the sauce develops real flavor depth.
  • Reserve more pasta water than you think you'll need; it's the easiest way to get your sauce to the perfect consistency without guessing.
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