Listen up, folks – this pasta dish is a real keeper, whether you use vodka or not. Back in the '70s, some clever marketing folks got the Italians hooked on vodka pasta, but these days, we've got Gigi Hadid's take on it, and I must say, it's pretty spot-on.
Now, you can make this two ways – with a splash of vodka or without. Both versions are mighty tasty, and I'll tell you straight: the secret's in getting that sauce just right. You want your pasta cooked with a bit of bite to it – none of that mushy business – and your sauce needs to be smooth as silk.
What makes this recipe work is how the cream comes together with the tomatoes – they need to make friends in that pan. Have your ingredients ready before you start, and don't rush it. Think of it like making gravy – good things take time.
For those skipping the vodka, don't worry one bit. The sauce is still rich and flavorful, and honestly, sometimes simpler is better. Just remember to keep stirring that sauce and let it bubble away gently. You'll know it's ready when it coats the back of your spoon just so.
Trust me, I've made this more times than I can count, and it never fails to please. It's the kind of recipe that becomes part of your regular rotation – nothing fancy, just good, honest cooking.
Recipe
Gigi Hadid's spicy vodka pasta gained viral fame after she shared her cooking process on Instagram during the pandemic lockdown. The model's recipe combines classic Italian pasta elements with a creamy, spicy vodka-based sauce that has captivated food enthusiasts worldwide.
The beauty of this recipe lies in its versatility – it can be made with or without vodka, making it suitable for all preferences. While vodka adds depth and helps emulsify the sauce, the non-alcoholic version maintains the dish's signature creaminess and heat from red pepper flakes, proving equally delicious for those who prefer to skip the spirits.
Ingredients:
- 1 pound shell pasta
- 1/4 cup olive oil
- 1 small clove garlic, diced
- 1/4 shallot, chopped
- 1/4 cup tomato paste
- 1/2 cup heavy cream
- 1 tablespoon vodka (optional)
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
- 1/4 cup pasta water
- 1/4 cup grated Parmesan cheese
- Fresh basil for garnish
Cook pasta in salted water according to package instructions. Meanwhile, heat olive oil in a large pan over medium heat, sauté garlic and shallots until fragrant. Add tomato paste and cook until darkened, then add vodka if using and cook for 2 minutes. Reduce heat, add heavy cream, red pepper flakes, salt, and pepper. Add pasta water to loosen the sauce, then toss in the cooked pasta and Parmesan cheese until well combined. Garnish with basil before serving.
For best results, reserve more pasta water than specified, as the sauce can thicken quickly. The pasta should be cooked just shy of al dente as it will continue cooking in the sauce.
If making the non-alcoholic version, consider adding a splash of pasta water earlier in the cooking process to help emulsify the sauce. The dish is best served immediately while the sauce is at its peak consistency.
Gigi Hadid sparked a social media sensation when she shared her spicy vodka pasta recipe on Instagram in 2020. The supermodel's twist on the classic pasta alla vodka quickly went viral, with millions recreating her version of this creamy, tomato-based pasta dish.
While vodka pasta has been a staple in Italian-American cuisine since the 1970s, Hadid's interpretation brought renewed attention to this simple yet flavorful preparation. The recipe can be made with or without vodka – both versions deliver the same rich, satisfying result, as the alcohol primarily acts to enhance existing flavors rather than add its own distinct taste.
Conclusion
Take a peek at this lovely pasta dish – it's that famous Gigi Hadid recipe folks are raving about. You can make it with or without the vodka, and honestly, both ways are mighty fine. Now, what makes this dish sing is getting that balance just right between the cream and tomato paste – use equal amounts of each, that's my secret. Don't be shy with those red pepper flakes; they wake up all the flavors nicely. Just remember: when you're cooking the sauce, let it bubble away gently until it thickens up proper – rushing it won't do you any favors. If you're skipping the vodka, you'll still get a wonderful rich sauce, just needs a splash more cream to smooth things out. Been making this for my Sunday suppers, and it never fails to empty the pot clean.