Recipe

Gigi Hadid Pasta

Spicy, creamy tomato pasta with crisp garlic, parmesan, and a glossy sauce that hugs every noodle.

By Matt Campbell

•

4.8

A shallow bowl of rigatoni coated in creamy spicy tomato sauce, topped with grated parmesan and basil on a warm-toned kitchen table

This is the pasta I make when I want maximum comfort with a little swagger. People call it Gigi Hadid pasta, but what you're really making is a spicy vodka-style tomato cream sauce that comes together fast, tastes expensive, and forgives a few imperfect stirs. Vodka is optional, so you can keep it classic-ish or keep it simple. If you do use it, think small splash for aroma, not a loud cocktail moment.

We're going for bright tomato, butter-smooth richness, and a chili kick that wakes the whole bowl up. No fancy ingredients, no culinary Olympics. Just a pan, a pot, and the kind of sauce you keep “taste testing” until your portion mysteriously shrinks.

All ingredients for spicy tomato cream pasta arranged on a kitchen counter: pasta, garlic, tomato paste, crushed tomatoes, cream, butter, olive oil, chili flakes, parmesan, and basil

Why It Works

Big flavor from small moves: tomato paste gets cooked until it darkens and leaves a little film on the pan, which gives the sauce a deeper, almost restauranty backbone.
Glossy, clingy sauce: pasta water plus parmesan turns the pan into a silky emulsified sauce that actually sticks to the noodles.
Weeknight timing: the sauce is done by the time the pasta is, so dinner hits the table fast.
Adjustable heat: you can keep it gentle or make it spicy enough to clear your schedule for the rest of the evening.

Pairs Well With

Storage Tips

Fridge: Let leftovers cool completely, then store in an airtight container for up to 3 days. The sauce thickens as it sits, which is normal.

Reheat: Warm in a skillet over medium-low with a splash of water, milk, or a little cream. Stir until the sauce loosens and turns glossy again. Keep it gentle and do not boil. Reheat until it's steaming hot.

Freezer: Cream sauces can get a bit grainy after freezing, but it still works. Freeze up to 1 month (general guidance) and reheat gently, adding liquid and stirring often.

A sealed glass meal prep container filled with leftover creamy tomato pasta on a clean kitchen counter

Common Questions

Is there actually vodka in Gigi Hadid pasta?

Sometimes. The vibe is “vodka sauce,” but plenty of home versions skip it and still taste great. If you want to include it, add 1 to 2 tablespoons after the garlic and let it bubble for 30 to 60 seconds to reduce and take the raw edge off. That small splash is subtle, more aroma than punch. Want a more noticeable vodka-sauce character? Use up to 1/4 cup and let it simmer for 2 to 3 minutes to reduce. It will not remove all the alcohol, but it does mellow the flavor.

What pasta shape works best?

Penne is super common in the viral versions, but rigatoni, ziti, shells, or even spaghetti work. Basically, if it grabs sauce, it belongs here.

How spicy is this recipe?

With the amounts below, it is a medium warmth. For mild, use 1/4 teaspoon red pepper flakes. For “I love consequences,” go up to 1 teaspoon and add black pepper too.

Can I make it without heavy cream?

Yes, use the same amount of half-and-half for a lighter sauce. Whole milk works in a pinch, but it is more likely to split. Keep the heat low and do not boil once any dairy goes in.

Why does my sauce taste too acidic?

Tomatoes vary. Fix it by adding a touch more butter, a splash more cream, and a small pinch of sugar if needed. Also make sure you cooked the tomato paste long enough to mellow it out.

Can I add protein or vegetables?

Absolutely. For protein, cook it separately first (crisp pancetta, sauté shrimp, warm shredded rotisserie chicken), then fold it in at the end so it stays juicy. For veggies, spinach, peas, or roasted broccoli are easy wins. Add quick-cooking add-ins (like spinach or peas) right at the end so they stay bright.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for pasta
Large skillet or sauté pan (12-inch is ideal)
Measuring cups and spoons
Microplane or grater for parmesan
Tongs or a pasta spider
Wooden spoon or silicone spatula

I love recipes like this because they feel a little chaotic in the best way. You start with garlic and butter, your kitchen smells like you know what you are doing, and suddenly you're swirling pasta in a glossy orange-red sauce thinking, “Wait, I made this?” It's the kind of meal I cook when friends are coming over and I want something comforting, bold, and low-drama enough that I can actually hang out instead of babysitting the stove all night.

Gigi Hadid Pasta

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Ingredients

12 ounces rigatoni (or penne)
2 tablespoons olive oil
2 tablespoons butter
4 cloves garlic, finely minced
1/2 teaspoon crushed red pepper flakes (adjust to taste)
3 tablespoons tomato paste
1 cup crushed tomatoes (or tomato puree)
1/2 cup heavy cream
1/2 cup finely grated parmesan (Parmigiano-Reggiano if you can), plus more for serving
1 teaspoon kosher salt, plus more for pasta water
1/2 teaspoon black pepper
1/2 cup reserved pasta water (you might not use it all)
Optional: 1 to 2 tablespoons vodka (or up to 1/4 cup for a stronger vodka-sauce vibe)
Optional: fresh basil for serving

Note: If you use tomato puree, the sauce may be thicker and smoother. You might need an extra splash of pasta water to loosen it.

Minced garlic and tomato paste sizzling in a large skillet on a home stove with a wooden spoon resting nearby

Instructions

Salt the water and cook the pasta. Bring a large pot of water to a boil and salt it generously. Cook pasta until just shy of al dente, about 1 minute less than the package directions. Before draining, scoop out 1/2 cup pasta water.
Start the sauce. In a large skillet over medium heat, warm the olive oil and melt the butter. Add garlic and red pepper flakes and cook for 30 to 60 seconds, stirring, until fragrant. Do not let the garlic brown.
Optional vodka step. If using vodka, add it now and let it bubble for 30 to 60 seconds to reduce (use 2 to 3 minutes if you went up to 1/4 cup).
Toast the tomato paste. Add the tomato paste and cook, stirring constantly, for 2 minutes until it darkens slightly and starts to leave a rusty film on the pan.
Add tomatoes and simmer. Stir in crushed tomatoes. Simmer for 2 to 5 minutes until it tastes less raw and a little more rounded. (Some brands need the full five.)
Make it creamy. Lower the heat to medium-low and stir in the heavy cream. Season with salt and black pepper. Keep it at a gentle simmer for 2 minutes so it stays smooth. Do not boil once the cream is in.
Emulsify with pasta water. Add about 1/4 cup reserved pasta water and stir. You're looking for a glossy sauce that feels loose enough to coat pasta. It should lightly pool at the bottom of the pan when you drag a spoon through it.
Toss pasta in the sauce. Add drained pasta to the skillet and toss for 1 to 2 minutes until the noodles are coated and finish cooking in the sauce. Add more pasta water a splash at a time if it looks too thick.
Add parmesan and finish. Turn off the heat and sprinkle in the finely grated parmesan while tossing so it melts in smoothly. Taste and adjust salt, pepper, and chili. Serve hot with more parmesan and basil if you've got it.