Gigi Hadid Spicy Rigatoni (Printable Version)

A creamy, spicy rigatoni with tomato-vodka sauce, chili, and fresh parsley, perfect for a quick main dish.

# What You 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 cheese, for serving

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook rigatoni until al dente according to package directions. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add finely chopped shallot and cook for 2 to 3 minutes until translucent. Add minced garlic and red chili flakes; sauté for 1 minute until fragrant.
03 - Stir in tomato paste and cook for 2 to 3 minutes until it darkens and caramelizes slightly, stirring frequently.
04 - Pour vodka into the skillet, 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 the sauce becomes creamy and smooth.
06 - Add grated Parmesan cheese and stir until fully melted. Season the sauce with salt and freshly ground black pepper to taste.
07 - Add the drained rigatoni to the sauce and toss to coat evenly. If the sauce is too thick, gradually add reserved pasta water until the desired consistency is achieved.
08 - Stir in unsalted butter for extra richness and fold in chopped fresh parsley just before serving.
09 - Serve immediately topped with additional grated Parmesan cheese and extra red chili flakes if desired.

# Expert Tips:

01 -
  • It tastes like you spent hours on the stove when you really didn't—pure kitchen sleight of hand.
  • The heat creeps up slowly instead of hitting you all at once, making it craveable rather than punishing.
  • Cream and tomato don't usually play nice, but vodka is their secret translator.
02 -
  • Don't skip reserving the pasta water—it's liquid gold for fixing a sauce that's too thick or too concentrated.
  • The vodka really does matter; it's not a gimmick, and using cooking vodka versus nothing will make you notice a subtle warmth you can't quite name.
  • Overcooking the garlic and chili flakes by even 30 seconds can make them taste bitter instead of fragrant, so stay alert and trust your nose.
03 -
  • If your sauce breaks or looks grainy, remove it from the heat immediately and whisk in a splash of cold cream to reset the emulsion—this rescue move has saved me more times than I care to admit.
  • Grate your own Parmesan instead of buying pre-shredded; the difference in how smoothly it melts into the sauce is genuinely noticeable and worth the 30 seconds of effort.
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