Gigi Hadid Spicy Rigatoni (Printable)

Creamy rigatoni with tomato-vodka sauce, chili flakes, and fresh parsley for a vibrant Italian-American dish.

# What You 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 according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add finely chopped shallot and cook for 2 to 3 minutes until translucent. Add minced garlic and red chili flakes; sauté for 1 minute until fragrant.
03 - Add tomato paste to the skillet and cook, stirring constantly, for 2 to 3 minutes until it darkens and slightly caramelizes.
04 - Pour in vodka, stir well, and allow to simmer for 2 to 3 minutes to cook off alcohol.
05 - Reduce heat to low and stir in heavy cream. Simmer gently for 2 to 3 minutes until the sauce is smooth and creamy. Add grated Parmesan and stir until melted. Season with salt and freshly ground black pepper to taste.
06 - Add drained rigatoni to the sauce and toss thoroughly to coat. If sauce consistency is too thick, gradually stir in reserved pasta water until desired texture is achieved.
07 - Stir in unsalted butter for enhanced silkiness. Fold in chopped fresh parsley.
08 - Plate immediately, garnishing with extra grated Parmesan and additional chili flakes if desired.

# Expert Suggestions:

01 -
  • It comes together in under 40 minutes, but tastes like you spent your whole afternoon cooking.
  • The spice hits different when it's balanced with cream and Parmesan—addictive without being aggressive.
  • Vodka isn't a gimmick here; it actually deepens the tomato flavor in a way that makes people ask what your secret ingredient is.
02 -
  • Don't skip the caramelizing step with tomato paste—those few minutes of browning transform the entire depth of the sauce from flat to complex.
  • Pasta water is liquid gold here; it's starchy enough to emulsify with the cream and help the sauce cling to every piece of rigatoni, so always reserve it before draining.
  • Taste and season as you go, especially with the chili flakes—different batches have wildly different heat levels, and you're the only one who knows how spicy you actually want your dinner.
03 -
  • Cook your pasta just under al dente—it will finish cooking in the sauce, and that half-minute of extra cooking time makes the difference between perfect and mushy.
  • Don't wash your skillet between sautéing the aromatics and adding the tomato paste; those little browned bits stuck to the pan are pure flavor gold.
Return