Food & Drink
Spicy vodka pasta

Spicy vodka pasta

If you’re already familiar, here’s your chance to learn more about it. You should know… it’s well worth it!

This vegan pasta recipe is made using whole wheat pasta, keto pasta, or gluten-free noodles according to your diet.


You might be thinking: “What’s Gigi Hadid’s Pasta after all?”

It’s true; Gigi Hadid is a famous supermodel who posted an Instagram video on TikTok and her Instagram post on how to cook spicy vodka pasta while she had her first child. She was craving food!

There’s no need to explain how the video became viral at the beginning of 2020, in the years since everybody has wanted to test her pasta recipe.

This pasta can also be called “Pasta Alla vodka” and was popular in Italy and the USA in the late 1980s.

It’s made of short-cooked pasta in a creamy sauce of onion, tomato pieces, thick cream, and vodka.


You might also wonder what’s the big deal behind all this hype, you ask.

Here are some reasons why you’ll be awed by her vodka-infused spicy pasta

It’s simple and quick to create but Restaurant-quality!

Rich, creamy warm, spicy, and cozy!

A famous or popular recipe trend that’s worthy of all the attention!

It requires simple ingredients to be the basis of this recipe. The majority of people have food items in their cupboards!

It is possible to alter it to suit your preferences easily!

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Some of the ingredients include shorter pasta (like pasta shells or orecchiette), olive oil, shallots, or garlic, red onion, tomato paste, and red pepper flakes along with spices (salt as well as pepper) sauce, thick cream butter, Parmesan as well as basil.


Here are the essential ingredients Gigi Hadid used for her pasta (and some substitutes in case you require them):

Pasta shells Gigi made use of orecchiette (“little ears”) to make her pasta, but you can make pasta using small bodies (they are like sea shells). This kind of pasta is well able to hold and is an excellent base for the sauce. Cook pasta al dente, then mix it with the sauce for pasta until it is coated. Don’t forget to save about 1 cup of pasta liquid to blend into the sauce. The starch in the sauce will make it thicker!

Olive oil — she added 1/4 cup or four tablespoons of olive oil to her recipe. Still, I discovered it to be half of that (or about two tablespoons) was enough to sauté both the shallots (or red onion) and garlic, mainly since she used a non-stick pan. Also, yes, I reduced the fat!

The red onion is what she usually uses shallots, but as she couldn’t find it on hand at the time, she substituted it with red onions. A great substitute, Gigi!

Garlic – I’m not sure whether she’s not a lover of garlic or if the pregnancy has affected her taste; however, I did find the garlic clove enough. So I added three cloves instead of just a tiny garlic clove like hers. This will make this vodka-infused pasta recipe even more delicious!

Tomato paste – It is concentrated, and it is not tomato sauce. It can add some acidity!

Heavy cream creates a very creamy sauce and balances it with the paste of tomatoes. If you don’t have it in your kitchen, you can substitute half-and-half or whole milk, but be sure to let it decrease for longer.

Vodka – Even though Vodka is the first Pasta Alla Vodka vodka, Gigi skipped it alone since she didn’t have it in her home. If you choose to do this, be sure you let it evaporate by making the sauce cook a bit longer (about 2 to 3 minutes).

Red pepper flakes provide this dish with a kick; however, if you’re not an avid spicy food fan, You can leave it out.

Basil leaves- she didn’t have basil. However, she said in her video that you must include chopped basil leaves. I added it to the sauce and also used it as a garnish. It enhances its flavor, no doubt. Fresh basil is best… in addition, you can add it in its entirety is equally beneficial (choose smaller leaves, though)! Many recipes call for chopped or chiffonade basil. However, the scent and taste originate from the essential oils. Chopping leaves, open up more oils to air. The best option is to use SMALL whole leaves to make sauces.

When you remove your pasta from the pan, butter is added at the last minute. It will increase the richness!

Gigi used around 1/4 cup of grated Parmesan cheese, but if you want to go with me, double it!


Follow these steps to create one of the most delicious and easy meals ever! We followed her suggestions with a few minor adjustments:

Prepare the pasta. Make sure you follow the instructions on the package.  When the pasta is cooked (al dente), take half a cup of the pasta’s water before raining, rather than 1/4 cup as initially in the recipe a little more starchy pasta water can make the sauce saucier.

Create this sauce. While cooking, put a large pot at medium-low, add the olive oil to cook, and sauté the onion (or shallots) until tender. Then, add the garlic and cook for a minute.

Incorporate the heavy cream, and then add the vodka (optional).  Cook until the vodka wholly evaporates (about two minutes). NOTE: Add a few basils leaves to the sauce now for more flavor!

Add salt and pepper according to your preference, and add the red pepper chips. Stir until the sauce is well-mixed and becomes thick and creamy.

Before making the pasta mix the butter, stir on simmering until it is melted.

Add the pasta that has been cooked – and pasta water into the pasta sauce.

Mix in the cheese parmesan and adjust the pepper and salt if required.

Serve this sour vodka pasta with a sprinkle of basil and parmesan cheese for garnish.

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