We Tried Gigi Hadid’s Vodka Sauce
We Tried Gigi Hadid’s Vodka Sauce is a easy Italian recipe that serves 2. 620 calories per serving. Recipe by MyRecipes on YouTube.
Prep: 10 min | Cook: 15 min | Total: 35 min
Cost: $3.57 total, $1.79 per serving
Ingredients
- 0.25 cup Olive Oil (extra‑virgin, for sautéing)
- 1 clove Garlic (peeled and minced)
- 0.25 piece Shallot (finely chopped; can substitute with red onion)
- 0.25 cup Tomato Paste (plain, no added herbs)
- 1 tablespoon Vodka (plain, 80 proof)
- 0.5 cup Heavy Cream (cold, for richness)
- 1 teaspoon Red Chili Flakes (adjust to taste; can increase for extra heat)
- 0.5 pound Orecchiette Pasta (or any short pasta; about 8 oz)
- 1 tablespoon Butter (unsalted, cut into cubes)
- 0.25 cup Parmesan Cheese (freshly shredded)
- to taste Salt (kosher or sea salt)
- to taste Black Pepper (freshly ground)
- a few leaves Fresh Basil (for garnish, optional)
- 0.25 cup Pasta Water (reserved from cooking pasta)
Instructions
Prep Ingredients
Finely chop the garlic clove and quarter of a shallot, measure out olive oil, tomato paste, vodka, heavy cream, chili flakes, butter, Parmesan, and reserve ¼ cup of pasta water after cooking the pasta.
Time: PT5M
Sauté Aromatics
Heat the nonstick skillet over medium heat, add the ¼ cup olive oil, then the minced garlic and chopped shallot. Cook, stirring occasionally, until softened and translucent, about 3 minutes.
Time: PT3M
Temperature: Medium
Caramelize Tomato Paste
Add the ¼ cup tomato paste to the skillet. Stir continuously and let it darken slightly, about 3 minutes, until it develops a deeper color and a sweet aroma.
Time: PT3M
Temperature: Medium
Reduce Vodka
Pour in 1 tablespoon vodka. Continue cooking, allowing the alcohol to evaporate until the liquid almost disappears, roughly 2 minutes. The sauce will lose its sharp alcohol scent.
Time: PT2M
Temperature: Medium
Add Cream and Heat
Stir in ½ cup cold heavy cream and 1 teaspoon red chili flakes. Reduce heat to low and let the sauce simmer gently for 2 minutes, creating a silky texture.
Time: PT2M
Temperature: Low
Cook Pasta and Reserve Water
While the sauce simmers, bring a large pot of salted water to a rolling boil. Add ½ lb orecchiette and cook al dente according to package directions (8‑10 minutes). Before draining, scoop out ¼ cup of the starchy pasta water and set aside.
Time: PT10M
Temperature: Boiling
Finish Sauce with Butter
Add 1 tablespoon butter to the sauce, stirring until fully melted and incorporated.
Time: PT1M
Temperature: Low
Combine Pasta and Sauce
Using the pasta spoon, transfer the cooked orecchiette directly into the skillet. Add the reserved ¼ cup pasta water, toss to coat the pasta evenly and adjust sauce consistency.
Time: PT2M
Stir in Parmesan
Sprinkle the ¼ cup shredded Parmesan over the pasta, stirring until the cheese melts into a glossy, creamy coating.
Time: PT2M
Temperature: Low
Plate and Garnish
Divide the pasta between two serving bowls, garnish with extra Parmesan and fresh basil leaves. Serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 620
- Protein
- 18 g
- Carbohydrates
- 55 g
- Fat
- 30 g
- Fiber
- 4 g
Dietary info: Vegetarian
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Garlic: garlic powder (1/4 tsp)
- Instead of Shallot: red onion (1 tbsp)
- Instead of Tomato Paste: crushed tomatoes (1/2 cup)
- Instead of Vodka: white wine (1 tbsp)
- Instead of Heavy Cream: half‑and‑half (1 cup), full‑fat coconut milk (1/2 cup)
- Instead of Red Chili Flakes: crushed red pepper, cayenne pepper (1/4 tsp)
- Instead of Orecchiette Pasta: farfalle, penne
- Instead of Butter: olive oil (1 tbsp)
- Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
- Instead of Fresh Basil: dried basil (1 tsp)
- Instead of Pasta Water: stock or water
Equipment Needed
- Nonstick Skillet
- Large Pot
- Measuring Cups
- Measuring Spoons
- Wooden Spoon or Spatula
- Pasta Spoon (or slotted spoon)
- Colander
- Cheese Grater
- Serving Bowls
Critical Steps — Do Not Skip
- Sauté Aromatics
- Caramelize Tomato Paste
- Reduce Vodka
- Combine Pasta and Sauce
- Stir in Parmesan
Chef Tips from the Video
- Use high‑quality extra‑virgin olive oil for the best flavor
- Freshly grated Parmesan melts smoother than pre‑grated
- Reserve pasta water early; the starch helps bind the sauce
- For extra heat, toast the chili flakes briefly with the garlic before adding tomato paste
Troubleshooting
Sauce is too thick
Stir in additional reserved pasta water or a splash of milk until desired consistency is reached.
Sauce is watery
Increase heat to low and simmer a minute longer to reduce; add a pinch of grated Parmesan to thicken.
Pasta is overcooked
Cook pasta al dente, reserve water, and combine immediately with sauce to stop further cooking.
Storage
Refrigerator: Store leftover sauce in an airtight container for up to 3 days. Reheat gently on low heat, adding a splash of milk or water if needed.
Freezer: Freeze sauce (without pasta) in a freezer‑safe bag for up to 1 month. Thaw overnight in the fridge and reheat.
Room temperature: Do not leave sauce at room temperature for more than 2 hours.
Make-Ahead Tips
- The sauce can be prepared up to 2 hours ahead; keep it warm on low heat and add a little pasta water before tossing with freshly cooked pasta
- Leftover sauce freezes well; thaw before reheating
Frequently Asked Questions
What is the cultural significance and history of vodka pasta sauce in Italian‑American cuisine?
Vodka sauce originated in the United States in the 1970s, blending Italian tomato‑based sauces with a splash of vodka to release aromatic compounds. It became a staple of Italian‑American restaurant menus, especially in the 1980s, offering a richer, creamier alternative to traditional marinara.
How does the spicy vodka pasta sauce differ from classic vodka sauce in traditional Italian cooking?
Classic vodka sauce is typically mild, focusing on the balance of tomato, cream, and a hint of vodka. The spicy version adds red chili flakes, giving it a warm heat that aligns with modern American tastes while still preserving the creamy texture of the original.
What regional variations of vodka sauce exist within Italian‑American cuisine?
In the Northeast, cooks often add pancetta or prosciutto for depth. In the Southwest, they may incorporate chipotle or smoked paprika for a smoky kick. Some chefs replace vodka with white wine for a lighter flavor profile.
What occasions or celebrations is spicy vodka pasta traditionally served at in Italian‑American families?
Spicy vodka pasta is popular for casual family dinners, holiday gatherings like Thanksgiving, and festive brunches because it’s quick, comforting, and can be easily scaled for larger groups.
What authentic ingredients are essential for a traditional vodka sauce, and what are acceptable substitutes?
Traditional ingredients include tomato paste or crushed tomatoes, heavy cream, vodka, and a modest amount of garlic. Substitutes can be half‑and‑half for cream, white wine for vodka, and crushed red pepper for chili flakes when heat is desired.
What other Italian‑American dishes pair well with spicy vodka pasta?
Serve it alongside a crisp Caesar salad, garlic‑bread croutons, or a simple arugula salad with lemon vinaigrette. For protein, grilled chicken or sautéed shrimp complement the creamy heat nicely.
What are the most common mistakes to avoid when making spicy vodka pasta sauce?
Common errors include over‑cooking the garlic (it turns bitter), letting the cream boil (it can curdle), and not reserving pasta water, which is key for achieving a silky sauce. Also, adding too much vodka can make the sauce harsh.
Why does this recipe use tomato paste instead of crushed tomatoes?
Tomato paste provides a concentrated, deep tomato flavor and thickens the sauce quickly, allowing the vodka and cream to shine without excess liquid. Crushed tomatoes would require longer simmering to achieve the same richness.
Can I make the spicy vodka pasta sauce ahead of time and how should I store it?
Yes, the sauce can be prepared up to two hours ahead; keep it warm on low heat and stir in a splash of pasta water before tossing with freshly cooked pasta. Refrigerate leftovers in an airtight container for up to three days or freeze for a month.
What does the YouTube channel MyRecipes specialize in?
The YouTube channel MyRecipes focuses on quick, approachable home‑cooking tutorials, offering a mix of classic comfort foods, trending dishes, and seasonal recipes that are designed for everyday cooks with varying skill levels.
Last updated: September 2, 2026
