Gigi Hadid Pasta - The Spicy Vodka Pasta Recipe That Went Viral
User Reviews
5
-
Cook Time
30 mins
-
Total Time
30 mins
-
Servings
4 servings
-
Calories
918 kcal
-
Course
Main Course
-
Cuisine
American
Gigi Hadid Pasta - The Spicy Vodka Pasta Recipe That Went Viral
Description
This pasta recipe involves simmering a sauce of caramelized tomato paste, garlic, and onions with vodka to deepen the tomato flavor and add subtle warmth. The addition of heavy cream and red chili flakes creates a creamy yet spicy sauce that coats the pasta evenly. The sauce is seasoned with salt, black pepper, and garnished with fresh basil to impart freshness.
The pasta, such as penne or rigatoni, is cooked in heavily salted water until just before al dente, reserving some pasta water to adjust sauce consistency. Butter and grated Parmesan cheese incorporated at the end enrich the sauce further with a buttery texture and salty sharpness. This dish serves well as a main course and pairs nicely with a light green salad or garlic bread.
Practical tips include selecting pasta shapes that hold sauce well and adjusting chili flakes to taste due to their heat variability. Using fresh ground black pepper and high-quality pasta enhances the flavor and texture. Saving pasta water aids in smoothing the sauce without thinning the flavor.
Ingredients
Cup measurements are US
- 1 lb pasta 450g. Like penne or rigatoni, dry
- ¼ cup olive oil 60ml
- 2 garlic or two teaspoons garlic paste, fat cloves, chopped
- ½ onion approx. 4½ oz/125g. Can also use shallots, large, finely chopped
- ½ cup tomato paste 120ml, or approx. 150g
- 2 tablespoons vodka leave out for non-alcoholic version
- 1 cup heavy cream 240ml, aka double cream
- 1-2 teaspoons red chili flakes or red pepper flakes
- salt to taste
- black pepper to taste
- 2 tablespoons butter 30g
- ½ cup Parmesan Cheese 120ml/60g, grated
- basil fresh, handful
Instructions
Get the pasta going
- In a large saucepan, cook the pasta following the instructions on the package. Make sure to generously season the pasta water with salt.
- Before draining the pasta, set aside around half a cup (about 120ml) of pasta water.
Making the creamy tomato sauce
- In a large frying pan, heat the olive oil over medium heat. Then, add the chopped garlic and fry it briefly for about 30 seconds.
- Add the chopped onions and gently fry them until they become soft and translucent. Be cautious not to brown them too much, so maintain a gentle heat. This should take approximately 4-5 minutes.
- Add the tomato paste and cook for 4-5 minutes over low heat. This will allow the tomatoes to caramelise slightly, darken a bit and remove the acidity.
- Pour in the vodka and cook for 1-2 minutes, maintaining a gentle heat. Be cautious when adding the vodka as the sauce might sputter a little.
- Add the double cream and the chilli flakes. Stir and season the sauce with salt and pepper. Cook for an additional 1-2 minutes until the cream has been heated through.
- Add the butter to the hot sauce and stir it through until melted.
- Add the cooked pasta along with the reserved pasta water. Gently mix the sauce into the pasta until it's well combined.
- To finish, sprinkle the parmesan cheese and chopped basil over the pasta. Stir them through the sauce.
- Taste and adjust the seasoning, adding more if needed.
- Serve the pasta in pasta bowls and if you wish, add extra parmesan and basil for a final touch.
Notes
- Use pasta shapes with ridges or grooves to better hold the sauce, such as penne or rigatoni.
- Cook pasta just before al dente, checking one or two minutes early to maintain a firm texture.
- Reserve some pasta water before draining to adjust the sauce consistency and ensure smooth coating.
- Start with a small amount of chili flakes and gradually increase to control the heat level accurately.
- Freshly grind black pepper to add a bright zing that complements the sauce's flavors.
- Opt for high-quality pasta to improve taste and maintain structure during cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 918 kcal
% Daily Value*
| Calories | 918kcal | 46% |
| Carbohydrates | 95g | 32% |
| Protein | 23g | 46% |
| Fat | 48g | 74% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 95mg | 32% |
| Sodium | 564mg | 24% |
| Potassium | 714mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 1883IU | 38% |
| Vitamin C | 9mg | 10% |
| Calcium | 244mg | 24% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
