Gigi Hadid Spicy Rigatoni (Printable)

Creamy, spicy rigatoni pasta blended with tomato-vodka sauce, chili, and parsley for an indulgent meal.

# Ingredient List:

→ 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 cheese for serving

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to package instructions. Reserve 1/2 cup of pasta water and drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add finely chopped shallot and sauté for 2 to 3 minutes until translucent. Incorporate minced garlic and red chili flakes and cook for an additional minute until fragrant.
03 - Stir in tomato paste and cook for 2 to 3 minutes until it darkens and caramelizes slightly.
04 - Pour in vodka, stir, and allow the mixture to simmer for 2 to 3 minutes to evaporate alcohol.
05 - Reduce heat and add heavy cream, gently simmering for 2 to 3 minutes until the sauce is smooth and creamy.
06 - Add grated Parmesan cheese, stirring until completely melted. Season with salt and freshly ground black pepper according to taste.
07 - Add drained rigatoni to the sauce and toss thoroughly to coat. If sauce consistency is too thick, gradually incorporate reserved pasta water until desired texture is reached.
08 - Stir in unsalted butter to enrich the sauce, then add chopped fresh parsley for brightness.
09 - Plate immediately, topping with additional grated Parmesan cheese and extra chili flakes if desired.

# Expert Advice:

01 -
  • It looks and tastes like you spent hours cooking, but you'll have it on the table in under 40 minutes.
  • The heat from the chili flakes plays perfectly against the silky cream, creating this addictive spicy-rich balance that keeps you reaching for another bite.
  • Once you nail the technique, you can make it drunk on a Friday night or impress someone on a date without breaking a sweat.
02 -
  • Don't skip caramelizing the tomato paste—that deep, almost burnt-looking stage is where the real flavor lives, and rushing it leaves the sauce tasting flat and one-dimensional.
  • If your cream breaks or the sauce gets grainy, it's usually because the heat was too high or you added cold cream to a hot pan; next time, temper it by whisking a splash of cream into a little of the hot sauce before adding the rest.
  • Pasta water is genuinely magical—that starch is what helps the sauce cling to the pasta instead of sliding off, so always reserve some before draining.
03 -
  • Taste the sauce before the pasta goes in and adjust your seasoning then—it's much easier than trying to fix it after everything is mixed together.
  • If you're cooking for someone and want to seem effortlessly competent, make the sauce while the pasta water is heating and you're basically done before they even realize you've started cooking.
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