Oh, dearies, come closer! Granny Liza’s got a special one for you today. This ‘Famous Gigi Hadid Spicy Vodka Pasta’ might sound newfangled, but it’s got all the comforting warmth of a classic, just with a little modern kick. Trust an old hand like me; some recipes just make your heart sing, and this one, it truly does!

Now, this recipe, it’s had quite the buzz, hasn’t it? Even an old soul like me can appreciate a good modern twist on a classic. This Gigi Hadid Spicy Vodka Pasta started as a little internet sensation, a viral recipe that took everyone’s kitchens by storm during those quiet times. It’s a testament that even the simplest ingredients, when put together with a little love and a dash of spice, can create something truly unforgettable. It reminds me of how traditional Italian dishes always find new life and spark joy in our homes.

Ingredients

• 1 pound short pasta (like rigatoni, penne, or orecchiette)
• ¼ cup good quality olive oil
• 1 small shallot, finely diced (or ½ a small onion, finely diced)
• 2 cloves garlic, minced
• ½ cup tomato paste
• ½ cup vodka (don’t worry, the alcohol cooks out, leaving only flavour!)
• 1 teaspoon red pepper flakes (or more, if you like a proper kick, dearies!)
• ½ cup heavy cream
• 2 tablespoons unsalted butter
• ½ cup grated Parmesan cheese, plus more for serving
• Salt and freshly ground black pepper to taste
• Fresh basil, chopped, for garnish

Instructions

1. First things first, get a large pot of salted water boiling for your pasta. Remember, it should taste like the sea!
2. While the water heats, warm your olive oil in a large skillet or Dutch oven over medium heat. Add the diced shallot (or onion) and cook until softened and fragrant, about 3-5 minutes. Then, stir in the minced garlic and cook for another minute until you can smell its lovely aroma, being careful not to burn it.
3. Now, add the tomato paste to the skillet. Cook it down for about 5-7 minutes, stirring often. This step is important, dear ones; it deepens the flavor and gets rid of that raw tomato taste. You’ll see it turn a brick red color.
4. Pour in the vodka. Let it simmer and cook off for about 2-3 minutes, stirring occasionally, until most of the liquid has evaporated. This is where the magic really starts!
5. Stir in the red pepper flakes, then slowly pour in the heavy cream. Bring the sauce to a gentle simmer, then reduce the heat to low. Let it bubble gently while your pasta cooks.
6. Once your pasta water is boiling, add your pasta and cook according to package directions until al dente – that’s firm to the bite, remember. Before draining, reserve about 1 cup of the starchy pasta water.
7. Add the butter to your simmering sauce and stir until it melts and makes the sauce glossy and beautiful. Then, add half of your grated Parmesan cheese.
8. Drain the pasta and add it directly to the sauce. Ladle in about ½ cup of the reserved pasta water. Toss everything together, coating the pasta beautifully. If the sauce seems too thick, add more pasta water a tablespoon at a time until it’s just right.
9. Stir in the remaining Parmesan cheese. Taste and adjust for salt and pepper. Remember, a little extra pepper never hurt anyone!
10. Serve immediately, garnished with fresh chopped basil and a sprinkle more of that lovely Parmesan. Enjoy, my dears, enjoy!