Best Gigi Hadid Pasta (Spicy Vodka Pasta)
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
2 people
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Calories
842 kcal
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Course
Main Course
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Cuisine
American
Best Gigi Hadid Pasta (Spicy Vodka Pasta)
Description
This recipe features orecchiette pasta cooked al dente, with some pasta water reserved to adjust sauce consistency. The sauce begins by sautéing diced onion or shallots in olive oil until soft, then adding minced garlic and tomato paste to deepen flavor through slight caramelization. Heavy cream is incorporated next to bring creaminess, followed by optional vodka cooked off to concentrate flavors.
Seasoning includes salt, pepper, and red pepper flakes for a mild spice. A small amount of butter is stirred in near the end to enrich the sauce's texture. Fresh basil leaves are used both in the sauce and as garnish to impart herbal oils without overpowering chopped leaf bitterness. Parmesan cheese adds savory depth when tossed with the finished pasta.
The dish offers a creamy texture with balanced acidity from tomato paste and richness from cream and butter. The red pepper flakes provide gentle heat, complemented by bright herbal notes from basil. The sauce clings well to the pasta, enhanced by reserved starchy pasta water if needed.
Leftovers can be stored in an airtight container for up to three days and reheated gently with added cream or milk to loosen the sauce without drying out the pasta.
Ingredients
- 8 oz orecchiette pasta or shell pasta, fusilli, penne, farfalle (bowtie), or conchiglie. HEALTHY OPTIONS: Whole wheat pasta, or low carb pasta (If on a keto diet) or gluten-free pasta (if on a gluten-free diet
- 2 tablespoon olive oil ORIGINAL: ¼ cup olive oil is too much
- ¼ red onion small diced (or 3 shallots, minced)
- 3 cloves garlic minced (ORIGINAL: 1 small clove of garlic, diced
- ¼ cup tomato paste NOT TOMATO SAUCE
- ½ cup heavy cream you may replace it with half-and-half to cut down on the fat
- 1 tablespoon vodka YOU CAN SKIP IT
- basil Use about 6 small leaves for the sauce and a few more for garnish. Many recipes call for chiffonade or chopped basil but the basil scent and flavor come from the oils. By chopping the leaves, you expose more of the oils to the air. The ideal is to use SMALL whole leaves for sauces, fresh leaves
- 1 teaspoon red pepper flakes or more for a spicier pasta
- 1 tablespoon butter you can omit it to cut down on the fat
- ½ cup Parmesan Cheese ORIGINAL: ¼ cup parmesan cheese, freshly grated
Instructions
- Cook the pasta: Make sure to follow the directions in the package. When the pasta is done (al dente), save ½ cup of the pasta water before draining instead of ¼ cup in the original recipe. More of the starchy pasta water will make the sauce saucier. Set aside!
- Make the sauce: Meanwhile, heat a large saucepan over medium heat, add the olive oil, and cook the onion (or shallots) until soft. Then add the garlic and cook for about 1 minute. Stir in the tomato paste and cook until it appears “darker in color and a bit caramelized”, says Gigi Hadid.
- Add in the heavy cream and then the vodka (optional). Cook until vodka has evaporated (about 2 minutes). NOTE: For extra flavor, you may add a few small leaves of basil to the sauce at this point!
- Add in salt and pepper to taste, and also the red pepper flakes. Keep stirring until combined and the sauce is mostly creamy and thickened.
- Right before adding the pasta, add in the butter. Stir over low heat until the butter has melted.
- Add the cooked pasta – and the pasta water – to the sauce.
- Stir in the parmesan cheese and adjust the salt and pepper if needed. Make sure the pasta is fully coated with the sauce.
- Serve this spicy vodka pasta topped with a sprinkling of parmesan cheese and basil to garnish. Enjoy!
Notes
- Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over medium-low heat, adding a splash of heavy cream or milk to loosen the sauce and maintain creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 842 kcal
% Daily Value*
| Calories | 842kcal | 42% |
| Carbohydrates | 96g | 32% |
| Protein | 18g | 36% |
| Fat | 44g | 68% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 18g | 90% |
| Cholesterol | 97mg | 32% |
| Sodium | 307mg | 13% |
| Potassium | 689mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 1846IU | 37% |
| Vitamin C | 10mg | 11% |
| Calcium | 91mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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