Mix in the heavy cream, parmesan cheese, and crushed red pepper flakes. Add in the vodka, stir, and saute for a few minutes. Stir in the tomato sauce and continue to saute, stirring frequently to help the tomato sauce incorporate into the oil as best you can.
#GIGI HADID PASTA FULL#
(See the recipe card below for the full printable instructions.) While the pasta is boiling, saute shallots in olive oil until they soften, then stir in the garlic and saute until it’s aromatic.
#GIGI HADID PASTA HOW TO#
How To Make Gigi Hadid Pastaīoil the pasta according to the package instructions, and reserve some of the pasta water before draining. I recommend reserving 1 cup of pasta water (even though you should only need 1/2 cup). Pasta Water: Pasta water adds flavor, thins the sauce in way that still provides body, and helps bind the ingredients of the sauce together. It has a different flavor than the other fats in the dish, and helps create a well rounded flavor profile. You can add more if you like it really spicy, or you can omit it if you don’t like any spice.īutter: Stirring in a bit of butter at the end with the cooked pasta adds another layer of flavor. Parmesan Cheese: Parmesan cheese adds in a salty and umami flavor profile that adds a lot of depth to the sauce.Ĭrushed Red Pepper Flakes: This adds the spice that makes it a spicy vodka sauce. Heavy Cream: Heavy cream (also called whipping cream) creates the perfect creamy base for this sauce.
Vodka: Vodka helps elevate the flavor of the sauce, and helps create a more cohesive texture. Using tomato paste instead of tomato sauce allows you to get all the flavor without thinning out the sauce with too much liquid. Tomato Paste: Tomato paste is the perfect tomato base for this pasta sauce. If you don’t have shallot, you can swap it for red onion. It’s the perfect fat to saute the flavorful ingredients in.Īromatics: A combination of the sweetness from the shallots and the nutty flavor of the garlic flavors this dish so well. Oil: Extra virgin olive oil is the way to go for this recipe. I prefer white pasta, but you could use whole wheat pasta if you prefer.
If you use penne, this would actually be a Penne alla Vodka recipe. You could also use penne pasta or bowtie pasta. I love the way the little nooks hold pockets of the delicious sauce. Less is more in this recipe.Pasta: Gigi used shell pasta, which is my favorite pasta for this dish. Stir until combined and season with salt and pepper! I was really tempted to add garlic salt at this point but I’m so glad I didn’t. I suggest not using the flakes as a topping or garnish in the end just because the texture will add some crunch, unless you’re into that. You can always add more or less of the flakes depending on how spicy you would like it. Splash in your heavy cream, and add a teaspoon of red pepper flakes next. It may not make sense now but once you taste it, you’ll get me. The liquid also has an emulsifying ability, allowing the sauce to become creamy and the tomato to become more tomatoey. Vodka captures the flavors and enhances it, allowing you to taste every seasoning in all its glory. I researched what vodka even did to the sauce in the end and learned that there are a few benefits. I waited for 2 to 3 minutes then continued. Ultimately, you leave the vodka in long enough for just the alcohol to be left behind. Gigi says to stir until evaporated but as an amateur chef, I wasn’t quite sure what that meant so I looked it up.
Add a tablespoon of whatever vodka you have laying around to the sauce. Once onions become translucentĪnd a bit brown, that’s when you know you’re done! Cook until the sauce becomes aĭeeper red and the onions are a bit caramelized. What was called for because I felt like it.
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