Gigi Hadid Spicy Rigatoni (Print)

Creamy rigatoni with rich tomato-vodka sauce, a touch of chili, Parmesan, and fresh parsley for an indulgent meal.

# What you'll 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
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, to taste
11 - Freshly ground black pepper, to taste

→ Garnish

12 - 2 tbsp unsalted butter
13 - 2 tbsp chopped fresh parsley
14 - Extra grated Parmesan cheese, for serving

# Directions:

01 - Bring a large pot of salted water to a boil and cook rigatoni until al dente according to package directions. Reserve 1/2 cup pasta water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add shallot and cook until translucent, about 2 to 3 minutes. Add minced garlic and chili flakes and cook for 1 minute until fragrant.
03 - Stir in tomato paste and cook, stirring occasionally, until it darkens and thickens slightly, about 2 to 3 minutes.
04 - Pour in vodka and simmer for 2 to 3 minutes to cook off the alcohol.
05 - Reduce heat and gently stir in heavy cream. Let simmer for 2 to 3 minutes until sauce is smooth and creamy.
06 - Add grated Parmesan cheese and stir until melted. Season with salt and freshly ground black pepper to taste.
07 - Add drained rigatoni to the sauce and toss to coat evenly. Adjust consistency with reserved pasta water as needed.
08 - Stir in butter to enrich the sauce, then fold in chopped parsley for freshness.
09 - Plate immediately and garnish with extra grated Parmesan and additional chili flakes if desired.

# Expert Advice:

01 -
  • It tastes fancy and decadent but comes together faster than delivery would arrive.
  • The heat from chili flakes builds slowly, so you can control the spice exactly how you like it.
  • Heavy cream transforms tangy tomato paste into something luxuriously creamy that coats every piece of pasta.
02 -
  • Don't skip caramelizing the tomato paste; this step makes a noticeable difference in depth and flavor that separates this from tasting like a rushed dinner.
  • Pasta water is your safety net—if your sauce is too thick, it's pasta starch that makes it creamy and helps it cling to the rigatoni, not more cream.
  • Add the cream slowly to avoid curdling, and keep the heat low once it goes in; high heat will break the sauce and make it grainy.
03 -
  • Reserve pasta water before you drain—it's the difference between a sauce that coats your pasta and one that looks separated and thin on the plate.
  • Taste constantly and adjust seasoning as you go; it's easier to add more salt or chili than to fix it if you overdo it.
  • Make sure your cream and pasta are hot when you combine them so the sauce stays smooth and creamy instead of breaking or getting grainy.
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