Gigi Hadid's Pasta with Spicy Vodka Sauce Recipe (Without the Vodka)
About this recipe
Gigi Hadid's Pasta with Spicy Vodka Sauce (without the vodka) is a creamy, spicy twist on a classic dish that's perfect for a quick meal. This version skips the vodka but keeps all the flavor, making it accessible and easy to whip up any night of the week.
In this recipe, the creator, Harshita, takes feedback from previous videos to refine the sauce, balancing the acidity of the tomatoes with a touch of sugar and adjusting the olive oil for a lighter feel.
Ingredient notes
- You can use any pasta, but penne, rigatoni, or shell are recommended.
- For a substitute for heavy cream, you can use evaporated milk or half and half.
- Butter and cheese can be skipped if desired.
Tips from Harshita's Kitchen’s video
- Reserve 2 tablespoons of pasta water before draining to help the sauce adhere to the pasta later.
- Be careful not to burn the garlic when sautéing; cook until fragrant but not browned.
- Adjust the red chilli powder according to your spice tolerance for a perfect kick.
Good to know
- What type of pasta can I use for this recipe?
- Any pasta works, but penne, rigatoni, or shell are recommended.
- Can I substitute heavy cream?
- Yes, you can use evaporated milk or half and half as a substitute.
- How do I adjust the spiciness of the sauce?
- You can adjust the red chilli powder according to your spice tolerance.
- What should I do if I don't have butter or cheese?
- Both butter and cheese can be skipped if desired.
No life story here — the video and the recipe are the whole point. All credit to Harshita's Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Cook the pasta in boiling water with 1/2 tsp salt until al dente and reserve 2 tbsp of the pasta water for the sauce.
- 2
In a pan, heat 1.5 tbsp of olive oil over medium heat.
- 3
Add 1/4 cup of finely chopped onion and sauté until translucent.
- 4
Stir in 1/2 tbsp of minced garlic and cook until fragrant, being careful not to burn it.
- 5
Add 2 tbsp of tomato paste and mix well with the onions and garlic.
- 6
Pour in 1/4 cup of heavy cream and stir to combine.
- 7
Add 1/2 tsp of red chilli flakes, 1/4 tsp of black pepper powder, 1/2 tsp of red chilli powder, and 1/4 tsp of sugar. Mix well.
- 8
Season with salt to taste and let the sauce simmer for a few minutes.
- 9
Add the cooked pasta to the sauce along with the reserved pasta water and mix until well coated.
- 10
Finish with 1/2 tbsp of butter, 2 tbsp of grated mozzarella cheese, and freshly chopped basil leaves if desired.
Heads up — we had to guess a little:
- The quantity of sugar was inferred based on common practices for balancing acidity in tomato sauces.
Credit where it’s due: this recipe was transcribed from Harshita's Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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