Let Me Tell You About the Time I Discovered Gigi Hadid Pasta

Alright, so picture this: it's a Tuesday, I’m already sort of wiped (why are Tuesdays always the sleepiest?), and I have no idea what’s for dinner. Then I spot this Gigi Hadid pasta thing blowing up on Instagram. Looked simple enough, even if I did have to root around for the last bit of tomato paste in the fridge—why is it always hiding at the back, behind that one jar of pickles that no one remembers buying? Anyway, the first time I made this, my kitchen looked like a crime scene, but the flavor? Totally worth cleaning up a few splatters. Plus, who doesn't want to feel a tiny bit like a supermodel in their own kitchen, even if the only runway happening is to the couch.

Why You'll Love This (or, Why I Keep Making It!)

I make this when I want something that feels fancy but honestly comes together pretty fast (except that one time I dropped the pasta into the sink—don't do that). My family goes a little wild for it, especially with the spicy vodka twist—sometimes I have to remind them to breathe between forkfuls. It's creamy, it's got a kick, and it's just fun to say, "I'm making Gigi Hadid pasta tonight!". Plus, you can sneak a quick taste at almost every stage, which, let's face it, is half the point of cooking.

What You’ll Need (and What I Fuss With)

About 250g pasta (penne is classic, but I’ve used rigatoni or even spaghetti—sometimes you just gotta use what the pantry gives you)
2 tablespoons olive oil (or honestly, whatever cooking oil you’ve got handy—my grandmother swears by Bertolli, but I just grab whatever's closest)
1 small onion, finely chopped (red, white, shallots—doesn’t matter much)
2-3 garlic cloves, minced (or a big ol' squeeze of garlic paste when I’m being lazy)
¼ cup tomato paste (I’ve used passata in a pinch, just cook it down a bit more)
1 tablespoon vodka (if you don’t have it, skip or use a splash of white wine—I once tried tequila. Would not recommend.)
½ cup heavy cream (Greek yogurt actually works in a pinch, but makes it tangier)
1 teaspoon chili flakes (I like it spicy, but you do you)
1 tablespoon butter (optional, though I say yes—always butter)
Parmesan, grated, to serve (pre-grated works, but if you have a chunk, grab a grater and go wild)
Salt and pepper to taste

How I Actually Cook It (With Detours)

First, get a big pot of salted water roaring and toss in your pasta. Cook till just shy of al dente. (Save a mug of that starchy water. Seriously, it’s kitchen gold. I’ve forgotten a few times—don’t be like me.)
Meanwhile, in a decent-sized pan, warm the olive oil over medium heat. I usually chuck in the onion and let it get soft—don’t rush this or you’ll get that weird half-raw flavor. Add garlic; breathe in deeply (this is where I always think, "yep, this is why I cook").
Squeeze in that tomato paste; stir it around until it darkens, like 2 minutes. Don't panic if it looks too thick or almost like it’s burning; that’s just flavor layering! (I once added a splash of pasta water here by accident and, actually, it helped. So.)
Pour in the vodka (or white wine, or skip—honestly, I forget it half the time). Give it about a minute to cook off; you want that bite but not a boozy pasta.
Stir in the heavy cream and chili flakes. Lower the heat a touch, let it bubble gently. This is where I sneak a taste. Don’t tell anyone.
Drop in the butter and swirl till melted. More butter, more better.
Now, add your cooked pasta to the pan. Splash in some reserved pasta water and toss everything together till the sauce hugs every noodle. Don’t overthink it; just coat it nicely. Salt and pepper to taste.
Spoon into bowls, pile on the Parmesan, and, if you’re feeling extra, a sprinkle more chili flakes. Take a moment to admire your work (Instagram, if you must). Dig in!

Notes: Things I've Learned the Hard Way

If you crank the heat too high after adding cream, it can split and look weird (still tastes great though).
Leftover tomato paste keeps better in a tiny container in the freezer (not in the can—trust me, so gross).
Actually, I find it tastes even better reheated the next day—if you somehow have leftovers (rare but magical).

Stuff I’ve Tried (And, Uh, Maybe Regretted)

Added peas once—didn’t love it. Felt unnecessary, like putting socks on a cat.
Subbed half-and-half for cream; sauce was thinner and kind of meh.
Sometimes I throw in a handful of fresh basil at the end which is actually really nice, especially in summer.

What You'll Need (Or What I Make Do With)

Large pot (if you only have a medium, just do pasta in two batches or risk a starchy boil-over—I’ve done both, neither ideal)
Saucepan or deep skillet (a wok works in a pinch, though it's definitely not traditional)
Colander (or just fish out pasta with tongs—works fine!)
Grater for Parmesan, or honestly a veggie peeler gives fun shavings

Gigi Hadid Pasta with a Spicy Vodka Twist

Keeping Leftovers (If You Can Even Call Them That)

This keeps in the fridge, covered, for up to two days, though honestly, in my house it never lasts more than a day—someone always sneaks a midnight forkful. Reheat gently with a splash of milk or water; it’ll loosen up again. Freezing’s not my favorite for this one, gets a bit gloopy.

How I Serve It (Traditions, Sorta)

Big bowls, right at the table, with a mountain of extra Parmesan. Sometimes I add a salad if I’m feeling virtuous (which, let’s be honest, isn’t every time). Once or twice, garlic bread’s made an appearance, usually when I remember halfway through that the loaf is about to go stale.

Pro Tips: Learn From My Chaos

I once tried rushing the onion step—ended up with crunchy bits and, yeah, not the vibe.
Don’t dump in all the pasta water at once. Add gradually—you can always add more but can’t take it out (not without a science degree, anyway).

FAQ (I Get Asked This All the Time!)

Can I make this without vodka? Yep, absolutely! Just skip it or use a splash of white wine if you want. The sauce still tastes fab. Fun fact: I’ve even done it with no booze at all for my niece’s sleepover night and nobody complained.
Is there a vegan version? Probably! I’ve seen some folks use coconut cream and vegan butter. Haven’t tried it myself, but Nora Cooks has a good-looking one.
Do I need fresh Parmesan? Not strictly. Pre-grated is fine. But if you want to be a bit extra, shave your own—it does melt better.
What pasta shape is best? Penne is classic but honestly, whatever you love. I once used orzo and it was... okay. Not my favorite.
How spicy is this? Totally up to you. I go heavy on chili flakes but you can use less or more. Or swap for smoked paprika for a different vibe (I found this tip on Serious Eats and it’s legit).

Wait, Quick Digression

Semi-related: has anyone else noticed how every time you cook pasta, you end up making three times what you meant to? I swear, every single time. Maybe that’s why leftovers never last around here…

Gigi Hadid Pasta with a Spicy Vodka Twist