Gigi Hadid Spicy Vodka Pasta

It was a rainy Tuesday night, and I was craving comfort—something creamy, warm, and just a little bit indulgent. I remembered a viral Instagram video from Gigi Hadid that had once flooded my feed. Curious and hungry, I tried my own version of her now-iconic spicy vodka pasta. The result? A dish that felt like a hug in a bowl—rich, flavorful, and surprisingly simple to whip up.

If you’re new to cooking, this is the perfect place to start. This Gigi Hadid Spicy Vodka Pasta recipe requires no fancy equipment, minimal chopping, and uses pantry staples you probably already have. It’s done in under 30 minutes and packs a punch of flavor with just a few ingredients. Best of all, it’s flexible, so you can tweak it to suit your taste or dietary needs. Whether you’re looking for a quick weeknight dinner or something impressive for guests, this spicy vodka pasta delivers.

Why This Recipe is Special

Gigi Hadid Spicy Vodka Pasta went viral for good reason—it’s the perfect combination of creamy, spicy, tangy, and cheesy. Inspired by the classic Penne Alla Vodka, this dish simplifies the process while maintaining restaurant-quality flavor. What sets this version apart is how beginner-friendly it is. The steps are straightforward, the ingredients are forgiving, and the final result tastes like you’ve been cooking for years.

Whether you choose to keep it meatless, make it gluten-free, or skip the vodka entirely, this dish adapts beautifully. It’s a prime example of a “quick and healthy meal” that doesn’t skimp on indulgence.

Ingredients and Preparation

Here’s a breakdown of the ingredients that make this easy sheet pan dinner (or in this case, stovetop pasta) a star:

Pasta (like penne, rigatoni, or fusilli)
The base of the dish. Choose a shape with ridges or grooves so the sauce clings to it. Whole wheat or gluten-free options also work well.

Olive oil
Adds richness and helps the sauce come together. Extra virgin olive oil adds a deeper flavor, but any neutral oil will do in a pinch.

Garlic
Provides a deep aromatic base. Garlic paste works too if you want to skip chopping.

Onion (white, red, or shallots)
Adds a hint of sweetness and depth. Any type of onion works, just chop it finely for even cooking.

Tomato paste
The star ingredient for that deep, slightly sweet tomato flavor. Cooking it helps mellow its acidity and caramelize the flavor.

Vodka
Balances the richness and brings the sauce together without making it taste boozy. You can leave it out without sacrificing flavor.

Heavy cream (or double cream)
Creates that luxurious, velvety sauce. You can substitute with coconut cream or single cream for a lighter touch.

Red pepper flakes
Adds heat. Start small and adjust to taste—it’s easy to add more but hard to take away!

Butter
Rounds out the flavor and gives the sauce a silky finish.

Parmesan cheese
For that classic cheesy bite. Pecorino Romano or Grana Padano are great alternatives.

Fresh basil
Brightens up the dish with a fresh, herbal kick. Dried basil works in a pinch.

Salt and black pepper
Essential for seasoning and flavor balance.

Step-by-Step Instructions

Step 1
Boil a large pot of water and salt it generously. Add your pasta and cook it according to package directions until al dente. Before draining, reserve half a cup of the pasta water for later use.

Step 2
In a large skillet, heat olive oil over medium heat. Add finely chopped garlic and sauté for about 30 seconds, just until fragrant—be careful not to burn it.

Step 3
Add chopped onions to the skillet and cook for 4-5 minutes until soft and translucent. Keep the heat gentle to avoid browning.

Step 4
Stir in tomato paste and let it cook for another 4-5 minutes over low heat. This helps develop a rich flavor and removes any sharp acidity.

Step 5
Carefully add vodka to the pan. It might sputter, so pour gently. Let it simmer for 1-2 minutes to cook off most of the alcohol.

Step 6
Pour in the cream and add chili flakes. Season with salt and pepper to taste. Stir well and simmer for 1-2 more minutes until the sauce is warm and blended.

Step 7
Add the butter and stir until melted. Then mix in the cooked pasta along with a splash of the reserved pasta water to help the sauce coat the noodles perfectly.

Step 8
Stir in grated parmesan and chopped fresh basil. Taste and adjust seasoning if needed. Serve hot, topped with extra parmesan and basil if desired.

Beginner Tips and Notes

• Don’t overcook the pasta: Al dente is best. Check it a minute before the package time.
• Watch the heat: Garlic and onions burn fast. Low and slow is the secret to soft, sweet flavor.
• Use a measuring cup to save pasta water: Place it in the colander as a reminder.
• Start small with chili flakes: You can always add more spice, but it’s hard to undo.
• No vodka? No problem: Just skip it—this dish still rocks.

Kitchen Tool Hacks

• No garlic press? Use a fine grater or garlic paste.
• No skillet? A deep sauté pan works great.
• Don’t have fresh basil? Use dried basil or even parsley.

Serving Suggestions

Pair this Gigi Hadid Spicy Vodka Pasta -inspired pasta with:

• Garlic bread or herbed focaccia
• A crisp Italian side salad with arugula, tomatoes, and balsamic vinaigrette
• Roasted veggies like broccoli, zucchini, or asparagus
• A glass of Chianti or Pinot Noir for a dinner-worthy experience

Leftovers? No Worries

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of water or cream to loosen the sauce.

You can even freeze this dish for up to 3 months—just thaw overnight and reheat when needed.

Conclusion

There’s a reason this dish became a social media sensation—it’s creamy, spicy, comforting, and totally foolproof. Whether you’re cooking solo or treating friends, this spicy vodka pasta is guaranteed to impress. Try it out and let us know how it went in the comments. Did you make any tweaks? Add your own twist? We’d love to hear all about it.

Let’s make cooking feel easy, exciting, and completely doable—one pot of pasta at a time.

FAQ About Gigi Hadid’s Spicy Vodka Pasta

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