Gigi Hadid Spicy Rigatoni (Printable Version)

Creamy, spicy rigatoni featuring tomato-vodka sauce, chili flakes, Parmesan, and fresh parsley in under 35 minutes.

# 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

# Steps to Follow:

01 - Bring a large pot of salted water to a boil and cook rigatoni until al dente according to package directions. Reserve 1/2 cup pasta water, then drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add chopped shallot and sauté for 2 to 3 minutes until translucent. Add minced garlic and red chili flakes, cooking for 1 minute until fragrant.
03 - Incorporate tomato paste, stirring continuously for 2 to 3 minutes until it darkens and caramelizes slightly.
04 - Pour in vodka, stir, and simmer for 2 to 3 minutes to evaporate the alcohol.
05 - Reduce heat and stir in heavy cream. Simmer gently for 2 to 3 minutes until sauce becomes creamy and smooth.
06 - Add grated Parmesan cheese, stirring until melted. Season with salt and freshly ground black pepper to taste.
07 - Add drained rigatoni to the sauce and toss to coat evenly. Adjust consistency by gradually adding reserved pasta water as needed.
08 - Stir in unsalted butter for a silky texture and fold in chopped fresh parsley.
09 - Serve immediately, topped with extra grated Parmesan and additional chili flakes if desired.

# Additional Tips::

01 -
  • It tastes indulgent and complicated, but comes together faster than ordering delivery.
  • The heat builds slowly and playfully rather than overwhelming your palate.
  • Parmesan and butter make this feel like a treat, not just another weeknight pasta.
02 -
  • Never skip the step where you let the tomato paste caramelize—this is where the sauce gets its backbone and depth.
  • Reserve your pasta water before draining; it's the secret to adjusting consistency and keeping the sauce from becoming gluey.
  • Add the cream slowly over low heat so it emulsifies properly instead of breaking or becoming grainy.
03 -
  • If your sauce breaks and looks separated, whisk in a splash of cold pasta water to bring it back together—I learned this after a panicked moment in my kitchen.
  • Taste the chili heat at every stage and adjust to your preference; you can always add more flakes but you can't remove them once they're in.
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