Gigi Hadid Spicy Rigatoni (Printable)

Creamy rigatoni with tomato-vodka sauce, chili flakes, Parmesan, and fresh parsley in a flavorful blend.

# What you'll need:

→ Pasta

01 - 14 oz rigatoni

→ Sauce Base

02 - 2 tablespoons olive oil
03 - 1 small shallot, finely chopped
04 - 2 cloves garlic, minced
05 - 1 teaspoon 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 tablespoons unsalted butter
12 - 2 tablespoons chopped fresh parsley
13 - Extra grated Parmesan, for serving

# Preparation steps:

01 - Bring a large pot of salted water to a boil. Cook rigatoni until al dente according to package instructions. Reserve 1/2 cup of pasta water and drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add shallot and sauté for 2 to 3 minutes until translucent. Add garlic and red chili flakes; cook for 1 minute until fragrant.
03 - Stir in tomato paste and cook, stirring occasionally, for 2 to 3 minutes until it caramelizes slightly and darkens.
04 - Add vodka, stir well, and simmer for 2 to 3 minutes to allow the alcohol to evaporate.
05 - Reduce heat to low and stir in heavy cream. Simmer gently for 2 to 3 minutes until the sauce is smooth and creamy.
06 - Add grated Parmesan and stir until melted. Season with salt and freshly ground black pepper to taste.
07 - Add drained rigatoni to the sauce and toss thoroughly to coat. If the sauce is too thick, gradually add reserved pasta water until reaching desired consistency.
08 - Stir in unsalted butter to enrich the sauce, then fold in chopped fresh parsley.
09 - Serve immediately, garnished with additional grated Parmesan and extra chili flakes if desired.

# Expert advice:

01 -
  • The vodka doesn't make it boozy—it just deepens the tomato flavor in a way that feels almost secret.
  • It comes together in under 40 minutes, which means weeknight dinner without the stress.
  • Creamy, spicy, and bright all at once, so it satisfies every craving you might have had.
02 -
  • If you add the cream too quickly or the heat is too high, it can split—keep the heat low and stir constantly once the cream goes in.
  • Don't skip reserving the pasta water; it's what saves you if the sauce gets too thick, and it's the secret to getting everything to cling together properly.
  • Taste as you go, especially with the chili flakes—what feels right to you is what matters, and everyone's heat tolerance is different.
03 -
  • If you want a vegan version, use plant-based heavy cream and nutritional yeast for that savory depth—it won't be identical, but it'll be delicious in its own way.
  • The pasta water is your friend; one tablespoon can be the difference between a sauce that clings and one that sits sadly on the bottom of the bowl.
  • Make sure your Parmesan is freshly grated, not pre-shredded—the coating on shredded cheese prevents it from melting smoothly into the sauce.
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