Can I make Gigi Hadid’s Spicy Pasta without adding vodka?

Yes, you can skip the vodka and the pasta will still taste delicious. The vodka adds a slight tang and depth to the sauce but is not essential. If you leave it out, save some pasta water to adjust the sauce consistency as needed. This will keep the sauce creamy and flavorful without alcohol.

How can I make Gigi Hadid’s Spicy Pasta vegan?

To prepare a vegan version, replace the heavy cream with thick oat milk or full-fat coconut milk for creaminess. Use vegan butter instead of regular butter, and swap the parmesan cheese with nutritional yeast or a plant-based parmesan alternative like Violife. This keeps the dish rich while fitting a vegan diet.

What is the best way to store and reheat leftover spicy pasta?

Store leftover spicy pasta in an airtight container in the refrigerator for up to 4 days. To reheat, microwave it uncovered for 1-2 minutes, stirring halfway, or warm it gently on the stove over low heat. Adding a splash of water or plant milk helps restore creaminess when reheating.

How spicy is Gigi Hadid’s Spicy Pasta, and can I adjust the heat level?

The heat level varies depending on how much red chili flakes or hot sauce you add. Typically, the recipe offers mild to moderate spiciness. You can easily customize it by reducing or increasing the chili flakes to match your spice preference, making it suitable for all tastes.

What ingredients give Gigi Hadid’s Spicy Pasta its signature creamy texture?

The creamy texture comes mainly from heavy cream combined with butter and parmesan cheese. These ingredients melt into the sauce, creating a rich and velvety consistency. For a dairy-free option, thick plant-based milks and vegan butter can replicate this creaminess effectively.

Gigi Hadids Spicy Pasta 2024 Recipe You Must Try

Ingredients

– 1 pound short pasta (such as shells, elbow macaroni, bowtie, or penne)

– ¼ cup olive oil

– 2 cloves minced garlic

– 1 small diced shallot (or onion substitute)

– ½ cup tomato paste

– 2 tablespoons vodka (optional)

– 1 cup heavy cream (or thick oat milk/full-fat coconut milk for a vegan option)

– 1 teaspoon red pepper flakes (adjustable or omit for less heat)

– 2 tablespoons butter

– ½ cup grated or shaved parmesan cheese (vegan parmesan can be used)

– Salt and pepper to taste

– ½ cup reserved pasta water

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Instructions

1-Bring a large pot of salted water to a boil. Add 1 pound short pasta and cook until al dente, following package times. Before draining, reserve ½ cup pasta water. Drain the rest and set pasta aside.

2-In a large skillet, heat ¼ cup olive oil over medium heat. Add 2 cloves minced garlic and 1 small diced shallot. Sauté 1-2 minutes until fragrant and soft.

3-Stir in ½ cup tomato paste and 2 tablespoons vodka (if using). Cook 2-3 minutes, letting the alcohol cook off and flavors deepen. The mixture will darken nicely.

4-Pour in 1 cup heavy cream, 1 teaspoon red pepper flakes, salt, and pepper to taste. Simmer 3-4 minutes until slightly thickened.

5-Add cooked pasta to the skillet. Toss with reserved pasta water, 2 tablespoons butter, and ½ cup parmesan cheese. Cook 1-2 minutes more until creamy and coated. Adjust seasoning.

6-Serve hot with optional basil or parsley garnish and extra parmesan. Dig in family-style!

Notes

🌶️ Adjust red pepper flakes to control the heat level to your preference.
🥥 For a vegan version, substitute heavy cream with coconut or oat milk and use vegan parmesan.
🍽️ Reserve some pasta water to adjust sauce consistency easily for creamy texture.

Author: Brandi Oshea
Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Sautéing, Boiling
Cuisine: Italian-American
Diet: Vegetarian, Vegan option available

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 6 g
Sodium: 350 mg
Fat: 25 g
Saturated Fat: 12 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 3 g
Protein: 12 g
Cholesterol: 50 mg