We Tried Gigi Hadid’s Vodka Sauce

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. Finish Sauce with Butter

   Add 1 tablespoon butter to the sauce, stirring until fully melted and incorporated.

   Time: PT1M

   Temperature: Low

8. 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

9. 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

10. 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