Gigi Hadid Spicy Rigatoni (Printable Version)

Creamy rigatoni tossed in a spicy tomato-vodka sauce, finished with Parmesan and fresh parsley.

# 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, to taste
11 - Freshly ground black pepper, to taste

→ Garnish

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

# How To Make:

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, then drain.
02 - Heat olive oil over medium heat in a large skillet. Add finely chopped shallot and sauté 2 to 3 minutes until translucent. Add minced garlic and chili flakes, cooking for 1 minute until fragrant.
03 - Stir in tomato paste and cook while stirring for 2 to 3 minutes until it darkens and slightly caramelizes.
04 - Pour in vodka, stir, and simmer for 2 to 3 minutes to cook off the alcohol.
05 - Reduce heat and add heavy cream. Simmer gently for 2 to 3 minutes until sauce is smooth and creamy.
06 - Stir in grated Parmesan until fully melted. Season with salt and freshly ground black pepper to taste.
07 - Add drained rigatoni to the sauce and toss to combine. Adjust sauce consistency by adding reserved pasta water a little at a time if necessary.
08 - Stir in unsalted butter for a silky finish and fold in chopped fresh parsley.
09 - Plate immediately and garnish with extra grated Parmesan and additional chili flakes if desired.

# Expert Tips:

01 -
  • The vodka burns off but leaves behind a sophistication that makes people ask what your secret ingredient is.
  • It comes together in under 40 minutes, yet tastes like you've been simmering something all day.
  • You can dial the heat up or down depending on your mood and who's sitting at your table.
02 -
  • The pasta water is not optional—it's the bridge between a sauce that clings and one that slides off; save it every time.
  • If your sauce breaks or curdles, remove it from heat immediately and whisk in a splash of cold cream to bring it back together.
  • Tomato paste burns easily once the heat gets high, so keep things on medium and stir occasionally to prevent a bitter bottom layer.
03 -
  • Grate your Parmesan fresh from the block right before cooking; the texture and flavor difference is not subtle.
  • Keep your pan's heat medium to medium-low throughout the sauce-making process; high heat is the enemy of cream-based sauces and will cause breaking or scorching.
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