Gigi Hadid Spicy Rigatoni (Print)

Creamy rigatoni with tomato-vodka sauce, chili flakes, and fresh parsley for a flavorful Italian-American dish.

# Ingredients:

→ 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 instructions. Reserve 1/2 cup of pasta water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add finely chopped shallot and sauté until translucent, about 2–3 minutes. Add minced garlic and red chili flakes; cook for another minute until fragrant.
03 - Incorporate tomato paste, stirring constantly, and cook until it darkens and slightly caramelizes, around 2–3 minutes.
04 - Pour in vodka, stir well, and let simmer for 2–3 minutes to reduce and cook off alcohol.
05 - Reduce heat to low and mix in heavy cream. Let the sauce gently simmer for 2–3 minutes until creamy and smooth.
06 - Stir grated Parmesan into the sauce until melted. Season with salt and freshly ground black pepper to taste.
07 - Add drained rigatoni to the sauce and toss thoroughly to coat evenly. Adjust consistency by gradually stirring in reserved pasta water if sauce is too thick.
08 - Fold in unsalted butter to enrich the sauce, then stir in chopped fresh parsley.
09 - Serve immediately, garnished with extra grated Parmesan and optional additional chili flakes.

# Expert Tips:

01 -
  • The sauce tastes indulgent and restaurant-quality, but you're actually done in 35 minutes.
  • There's a gentle heat that builds without overwhelming—it makes you reach for another bite.
  • It's the kind of dish that feels like a splurge but uses ingredients you probably already have.
02 -
  • Don't skip letting the tomato paste darken in the pan—it's the difference between good sauce and incredible sauce.
  • Reserve your pasta water before draining; it's liquid gold for adjusting sauce consistency and helps the pasta absorb the flavors better.
  • Add the cream slowly over low heat or it might break and separate—patience here pays off in smoothness.
03 -
  • The key to silky sauce is finishing with a knob of butter—it adds shine and smooths out any rough edges in flavor.
  • Taste your sauce before adding the pasta and season generously with salt and pepper; cream and pasta water will dilute flavors, so be bolder than you think.
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