Gigi Hadid Spicy Rigatoni (Printable)

Creamy rigatoni tossed in tomato-vodka sauce with chili flakes and fresh parsley, perfect for a flavorful main dish.

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

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook rigatoni until al dente according to package instructions. Reserve 1/2 cup pasta water and drain 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 chili flakes; cook for 1 minute until fragrant.
03 - Stir in tomato paste and cook, stirring continuously, for 2 to 3 minutes until it darkens and caramelizes slightly.
04 - Pour in vodka, stir well, and simmer for 2 to 3 minutes to allow the alcohol to evaporate.
05 - Reduce heat and slowly incorporate heavy cream. Simmer gently for 2 to 3 minutes until the sauce is smooth and creamy.
06 - Add grated Parmesan cheese and stir until melted. Adjust seasoning with salt and black pepper to taste.
07 - Toss the drained rigatoni into the sauce. If the sauce is too thick, gradually add reserved pasta water to reach desired consistency.
08 - Stir in unsalted butter for a silky texture and fold in chopped parsley.
09 - Plate immediately, garnishing with extra grated Parmesan and additional chili flakes if preferred.

# Expert Advice:

01 -
  • The sauce hits that perfect balance between creamy and tangy with just enough heat to keep you interested
  • It comes together in under 40 minutes but tastes like something from a restaurant that takes reservations
  • The vodka isnt there for show, it actually cuts through the richness and wakes up the tomato flavor
02 -
  • The tomato paste caramelization step is non negotiable, raw tomato paste tastes metallic and harsh
  • Pasta water saves broken sauces, add it gradually while tossing if the sauce looks separated or too thick
  • Vodka needs time to cook off, rushing this step leaves an unpleasant sharp flavor
03 -
  • Grate your own Parmesan or buy it freshly grated, pre packaged grated cheese has anti caking agents that prevent smooth melting
  • Room temperature cream incorporates more easily than cold from the fridge
  • Finish with pasta water, not tap water, the starch is what makes it cling
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