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This rich, fiery vodka pasta shot to fame when model Gigi Hadid put it on Instagram, winning over fans with its easy-to-make but fancy mix of tomatoes, cream, and heat. The smooth sauce wraps around each bit of pasta just right, giving you a fancy dinner that's quick to make but tastes like you got it from a top Italian spot.
I tried making this pasta when everyone was stuck at home copying Gigi's trending recipe. My whole family fell in love with it right away, and it's now what we crave when we want something tasty but simple. There's something magical about how the cream softens the tangy tomatoes.
What You'll Need
- Penne Pasta 400g: those little grooves grab onto the velvety sauce perfectly
- Olive Oil 2 tablespoons: pick something tasty since it builds your flavor foundation
- Garlic 4 cloves minced: don't even think about using the jarred stuff here
- Tomato Paste 1/2 cup: gives you that deep flavor and gorgeous red color
- Heavy Cream 1 cup: this makes everything smooth and dreamy
- Red Pepper Flakes 1 teaspoon: put more or less depending on how spicy you like things
- Parmesan Cheese 1/2 cup grated: grate it yourself for the smoothest sauce
- Fresh Basil a handful chopped: adds a pop of freshness and pretty green
- Salt and Black Pepper to taste: brings all the flavors together just right
Cooking Instructions
- Get Your Pasta Going:
- Fill a big pot with water and bring it to a bubbling boil. Throw in plenty of salt until it tastes like ocean water. Drop in your penne and cook until it's tender but still has a bit of chew, usually about 10-12 minutes. Don't forget to save a cup of that starchy cooking water before you drain it. You'll need this later to get your sauce just right.
- Start Your Sauce Base:
- Heat up your olive oil in a wide pan over medium heat until it looks shiny but isn't smoking. Toss in your chopped garlic and stir it around for 1-2 minutes. Keep an eye on it and keep stirring so it gets just golden and smells amazing without turning brown and bitter.
- Make It Tomatoey:
- Now for the good part. Dump your tomato paste in with the garlic and oil. Keep stirring for a full 2-3 minutes as it gets a bit darker. This isn't just cooking - you're bringing out the sweet flavors that were hiding in the tomatoes. This little trick makes all the difference.
- Create That Creamy Magic:
- Pour your heavy cream in slowly while you keep stirring so everything mixes smoothly. Let it bubble gently but don't let it boil hard. Add your red pepper flakes, salt, and pepper. You'll know the sauce is ready when it sticks to your spoon instead of running right off.
- Mix Everything Together:
- Dump your drained pasta right into the sauce and toss it around until every piece is coated. If it looks too thick or sticky, splash in some of that pasta water you saved, just a little at a time, until it looks silky. Mix in your parmesan and keep stirring until it melts completely.
- Put It All Together:
- Scoop your pasta into warm bowls. Sprinkle some extra parmesan on top and scatter your chopped basil over everything. The warmth will bring out the basil smell. Eat it right away while it's super creamy.
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The real trick to this dish is cooking that tomato paste properly. I made cream sauces for years but never took time to really brown the tomato paste first. This simple change made my cooking so much better, adding a deep flavor you just can't get by mixing it in at the end. Now my daughter asks for this every birthday without fail.
Customize It
What's great about this pasta is how easy it is to change up. You can throw in some cooked mushrooms for a deeper flavor, or mix in fresh spinach at the last minute for some color and goodness. Adding grilled chicken makes it more filling, while tossing in some shrimp turns it into something special for a romantic dinner. Some folks even add a splash of vodka (about 1/4 cup, cooked down before the cream goes in) to make it more like the classic vodka sauce that probably started it all.
Keeping Leftovers
This pasta tastes best when you eat it right away, but you can keep leftovers in a sealed container in the fridge for up to 3 days. The sauce will get pretty thick when it's cold. When you want to heat it up again, add a little splash of cream or milk and warm it slowly over medium-low heat, stirring often. Try not to use the microwave if you can help it - it might make your sauce separate. If you want to freeze it, freeze just the sauce without the pasta, then cook fresh pasta when you're ready to eat.
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Great Side Dishes
Serve this creamy pasta with a simple arugula salad with just lemon juice and olive oil to balance out the richness. Some buttery garlic bread works great for soaking up any extra sauce. For drinks, try a light Pinot Grigio or mild Sangiovese that goes well with the creamy tomato flavors without taking over.
Where It Came From
While Gigi Hadid made this version popular in 2020, it's basically a simpler penne alla vodka without the vodka part. This kind of cream and tomato sauce got big in Italian-American restaurants back in the 70s and 80s. Mixing cream with tomato wasn't really done in old-school Italian cooking, but now it's a beloved mix that shows how Italian food has grown and changed in America.
Common Questions
- → What type of pasta works best for this dish?
Penne grabs the smooth sauce really well, but you can swap in fusilli or rigatoni if that's what you've got.
- → Can I reduce the spice level?
You can definitely cut back on the red pepper bits or skip them completely if you want something milder.
- → What can I substitute for heavy cream?
If you want something not so rich, try half-and-half or mix some milk with a bit of butter instead.
- → How do I prevent the pasta from being too dry?
Save some of the water you cooked your pasta in and mix it into your sauce bit by bit until it looks just right.
- → Can I add protein or vegetables to this dish?
Sure thing! Toss in some cooked chicken, shrimp, or veggies like spinach, mushrooms, or zucchini to make it even tastier and healthier.