The Famous Gigi Hadid Vodka Pasta Made at Home

If you’ve spent any time on food TikTok or Instagram, you’ve seen it: a silky pink pasta sauce that looks like it came straight from a trattoria. Gigi Hadid’s vodka pasta became a sensation for a reason—it’s simple, comforting, and surprisingly elegant. Think creamy tomato sauce with a gentle kick, clinging to perfectly cooked pasta.

It’s the kind of meal you make when you want something special without turning your kitchen upside down. And yes, it tastes just as good as it looks.

What Makes This Recipe So Good

• Balanced flavor: The vodka brightens the tomatoes, the cream smooths everything out, and the chili flakes add just enough heat.
• Easy technique: It’s mostly pantry ingredients and simple steps—perfect for new cooks or busy nights.
• Restaurant quality at home: You get that glossy, clingy sauce you’d expect from a good Italian spot.
• Flexible: Swap pasta shapes, use dairy-free cream, or skip the vodka if needed—more on that below.
• One-pan sauce: Minimal cleanup and maximum reward.

Ingredients

• Pasta: 12 ounces rigatoni, penne, or shells
• Olive oil: 2 tablespoons
• Unsalted butter: 2 tablespoons
• Shallot: 1 small, finely minced (or 1/2 small onion)
• Garlic: 2–3 cloves, minced
• Red pepper flakes: 1/2 to 1 teaspoon, to taste
• Tomato paste: 1/4 cup
• Vodka: 1/4 cup
• Heavy cream: 3/4 cup
• Pasta water: 1/2 to 3/4 cup, reserved
• Parmesan cheese: 1 cup, freshly grated, plus more for serving
• Salt and black pepper: to taste
• Fresh basil: A handful, torn (optional)
• Lemon zest: From 1/2 lemon (optional but brightens the sauce)

Instructions

1. Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente.

   Reserve 1 cup of pasta water before draining.

2. Sauté aromatics: In a large skillet over medium heat, warm olive oil and melt butter. Add shallot and a pinch of salt. Cook 3–4 minutes until soft and translucent, not browned.

   Stir in garlic and red pepper flakes for 30 seconds until fragrant.

3. Toast the tomato paste: Add tomato paste and cook, stirring often, for 2–3 minutes. It should darken slightly to a brick-red color—that’s where the flavor builds.
4. Deglaze with vodka: Pour in vodka and stir, scraping up any browned bits. Let it simmer 1–2 minutes to cook off the alcohol; it should slightly thicken.
5. Add cream: Reduce heat to low and stir in heavy cream.

   Simmer gently for 2–3 minutes until the sauce turns a rich, rosy color.

6. Adjust consistency: Add 1/2 cup of reserved pasta water and stir until the sauce becomes glossy and smooth.
7. Toss pasta: Add drained pasta to the skillet. Toss to coat for 1–2 minutes over low heat so the sauce clings. If it looks tight, splash in more pasta water.
8. Finish with cheese: Off the heat, stir in Parmesan until melted and silky.

   Season with salt and pepper. Add lemon zest and basil if using.

9. Serve: Plate with extra Parmesan and a pinch of red pepper flakes. Eat right away while it’s luxuriously creamy.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm gently on the stove with a splash of water, milk, or cream to loosen the sauce.

  Microwave in 30-second bursts, stirring in between.

• Freezer: Not ideal. Cream-based sauces can split after freezing.

Benefits of This Recipe

• Quick comfort: Ready in about 30 minutes from start to finish.
• Budget-friendly: Mostly pantry staples, yet it tastes special.
• Customizable heat: Red pepper flakes let you dial up or down the spice.
• Great for guests: Looks impressive and plates beautifully without fuss.
• Beginner-friendly technique: Builds core cooking skills: sautéing, deglazing, and emulsifying a sauce.

Common Mistakes to Avoid

• Skipping the tomato paste toasting: Raw paste tastes flat. Cook it until darker for deep, sweet flavor.
• Not salting the pasta water: Your pasta should taste seasoned before it meets the sauce.
• Overcooking the pasta: Keep it just shy of al dente so it finishes in the sauce without turning mushy.
• Boiling the cream hard: Gentle heat keeps the sauce smooth and prevents splitting.
• Adding cheese over high heat: Remove the pan from the burner first to avoid clumps and graininess.
• Forgetting pasta water: It’s your best tool for a glossy, clingy sauce.

Recipe Variations

• No vodka version: Replace vodka with water or broth plus 1 teaspoon white wine vinegar.

  You won’t get the exact same brightness, but it’s close.

• Spicy upgrade: Add Calabrian chile paste or a pinch of cayenne for more kick.
• Protein boost: Fold in crispy pancetta, sautéed shrimp, or shredded rotisserie chicken at the end.
• Veggie add-ins: Stir in peas, sautéed mushrooms, or roasted cherry tomatoes.
• Dairy-free: Use a barista-style oat or cashew cream and a vegan Parmesan. Add 1 teaspoon nutritional yeast for depth.
• Gluten-free: Use your favorite gluten-free pasta and watch the cooking time closely.
• Lighter option: Swap half the cream for whole milk and add a pat of butter at the end for silkiness.

FAQ

Does the vodka make the pasta taste like alcohol?

No. The alcohol mostly cooks off, leaving a cleaner, brighter tomato flavor.

You’ll taste depth, not booze.

Can I make it without vodka?

Yes. Use water or broth plus a small splash of white wine vinegar or lemon juice. It won’t be identical, but it’s delicious.

What pasta shape works best?

Ridged, tubular shapes like rigatoni or penne catch the sauce well.

Shells or fusilli are great too. Long pastas are fine, but the sauce clings better to short shapes.

Can I use tomato sauce instead of tomato paste?

You can, but the flavor will be softer. If using sauce, simmer longer to reduce and concentrate.

Tomato paste gives the signature richness.

How do I make it less spicy?

Reduce the red pepper flakes to a pinch or skip them. You can also add extra cream or a little butter to mellow the heat.

Is this safe for kids?

The alcohol cooks down, but if you prefer to avoid it entirely, use the non-vodka variation. Keep the chili flakes mild.

Why is my sauce grainy?

Likely the cheese was added over high heat or the sauce was boiling.

Remove from heat before stirring in Parmesan and whisk until smooth.

Can I double the recipe?

Yes. Use a wider pan to keep evaporation steady, and add pasta water gradually so the sauce stays silky, not soupy.

Wrapping Up

Gigi Hadid’s vodka pasta earns its hype: simple ingredients, big flavor, and a creamy, rosy sauce that feels like a hug in a bowl. Once you’ve made it, you’ll remember the rhythm—toast the paste, splash the vodka, swirl in cream, and finish with cheese.

Keep pasta water handy, taste as you go, and don’t rush the final toss. Whether it’s a cozy date night or a Tuesday dinner, this is the kind of recipe you’ll come back to again and again.