Save The first time I watched that viral video, I wasn't thinking about celebrity recipes or trending foods. I was thinking about how unfair it seemed that someone could make something so ridiculously creamy and rich look effortless in their kitchen. So I tried it on a random Wednesday, and the whole thing came together in the time it took me to convince myself I deserved something indulgent. Now whenever I make this Gigi Hadid-style rigatoni, I remember that moment of defiance in the kitchen—the moment I decided that fancy didn't have to be complicated.
I made this for my roommate on her rough day, and watching her face light up when she tasted it was worth every minute at the stove. She said it tasted like something she'd eaten at a place that charged way too much for pasta, which I took as the highest compliment. That's when I realized this recipe wasn't just about the flavors—it was about turning an ordinary evening into something that felt a little bit special.
Ingredients
- Rigatoni (400 g): The ridged tubes hold the sauce better than any other shape, so please don't swap it for something smooth.
- Olive oil (2 tbsp): Use something you actually like tasting, not the cheapest bottle on the shelf.
- Shallot (1 small, finely chopped): Shallots are sweeter and more delicate than onions—they disappear into the sauce without overpowering it.
- Garlic (2 cloves, minced): Mince it fine so it releases all its perfume into the oil before the cream mellows it out.
- Red chili flakes (1 tsp): Start with this amount and adjust upward if you like heat, but remember you can't take it back out.
- Tomato paste (60 ml): This is your umami anchor—let it caramelize for a minute before adding liquid so it deepens in flavor.
- Vodka (60 ml): It's not about being fancy; the alcohol cooks off and leaves behind a subtle complexity that makes people ask what your secret is.
- Heavy cream (120 ml): Don't be tempted by lighter options; full fat is what makes this creamy and luxurious.
- Parmesan cheese (60 g, grated): Grate it yourself from a block if you can—the pre-grated stuff has anti-caking agents that keep the sauce from being as silky.
- Unsalted butter (2 tbsp): This last addition is the secret handshake that makes everything taste like it came from somewhere important.
- Fresh parsley (2 tbsp, chopped): It's the final note of freshness that cuts through all that richness without apology.
- Salt and black pepper: Taste as you go—the cheese adds saltiness, so be gentle with it early on.
Instructions
- Get your pasta water ready:
- Fill a large pot with salted water and bring it to a rolling boil. The pasta water is liquid gold—you'll use it to adjust the sauce later, so don't drain it all away without saving some.
- Cook the rigatoni:
- Drop the pasta in and stir it once so nothing sticks together. Cook it until it's just barely tender, then fish out about a half cup of the starchy water before draining everything else.
- Build your flavor base:
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add your shallots and let them soften for a couple minutes until they turn translucent and sweet-smelling.
- Wake up the aromatics:
- Stir in the minced garlic and chili flakes, cooking just until you can smell them—this takes about a minute. Don't let the garlic brown or it will taste bitter.
- Caramelize the tomato paste:
- Spread the tomato paste across the bottom of the pan and let it sit for a moment before stirring. After two or three minutes of gentle cooking, it will darken slightly and taste richer and less acidic than when you started.
- Add the vodka:
- Pour it in slowly and stir it into the paste, then let everything simmer for a couple of minutes so the alcohol cooks off and leaves only its subtle complexity behind.
- Bring in the cream:
- Lower the heat to medium-low and pour in your heavy cream slowly, stirring gently as you go. Simmer for a few minutes until the mixture looks silky and smooth, not separated or broken.
- Melt in the Parmesan:
- Add the grated cheese a little at a time, stirring constantly until it melts completely. Taste it now and adjust the salt and pepper—remember that you're about to toss in salty pasta, so be conservative.
- Bring pasta and sauce together:
- Add your drained rigatoni to the skillet and toss everything together until every tube is coated. If the sauce seems too thick, add your reserved pasta water one splash at a time until it's the consistency you want.
- Finish with butter and parsley:
- Stir in the cold butter until it melts into the sauce and makes everything extra glossy. Scatter the fresh parsley over the top and give it one final toss.
- Serve right away:
- This pasta is best when it's still steaming, so have your bowls ready and your extra Parmesan within reach.
Save There's a moment right before you serve this when the kitchen smells like garlic and cream and that subtle something from the vodka, and you know you've made something worth sitting down for. It's a small thing, but it's the kind of small thing that makes you feel like you did something right.
The Secret Behind the Spice
The chili flakes in this sauce aren't supposed to make you cough or clear your sinuses—they're supposed to whisper heat beneath all that creamy richness, making your mouth want more before you even register the spice. I learned this by being too heavy-handed the first time and then watching my roommate dilute her entire bowl with extra cream. Now I start conservative and let people adjust their own heat at the table, which is honestly more respectful anyway because not everyone likes being surprised by fire in their food.
Why This Tastes Like More Than Just Pasta
The vodka does something invisible but important—it carries the flavor of the tomato paste deeper into the sauce and adds a subtle complexity that makes people try to figure out what they're tasting. Cream alone would be flat and one-dimensional, but cream with tomato paste and a splash of vodka becomes something with actual layers and intrigue. It's proof that sometimes the best additions aren't the ones you can taste directly, but the ones that make everything else taste better.
Making It Your Own
This recipe is a blueprint, not a strict rule, and there's room to play around. Some nights I add sautéed mushrooms because they absorb the sauce and become meaty and satisfying, and other times I stir in a handful of fresh spinach at the very end so it wilts into tender ribbons. I've even tried swapping the vodka for dry white wine when that's what I had on hand, and it was wonderful in a slightly different way. Here are a few other ways I've twisted it without breaking what makes it work.
- Add mushrooms, spinach, or sun-dried tomatoes to the skillet with the shallots for vegetables that won't water down the sauce.
- Use fresh lemon zest instead of extra parsley for brightness, or use both if you're feeling generous.
- Finish with a pinch of nutmeg or a tiny grating of fresh nutmeg to add warmth and depth without changing the character of the dish.
Save Every time I make this, I remember why I love cooking: it's one of the few ways to take ten simple ingredients and turn them into something that feels almost decadent. You've got this.
Recipe FAQs
- → How do I achieve the perfect sauce consistency?
Reserve some pasta water while cooking and add it gradually to the sauce to adjust thickness until silky and smooth.
- → Can I adjust the spiciness level?
Yes, modify the amount of red chili flakes used to suit your preferred heat intensity.
- → What cheese works best for this dish?
Grated Parmesan adds a sharp, savory flavor that melts seamlessly into the creamy sauce.
- → Is there a way to make this dish vegan-friendly?
Substitute dairy cream and Parmesan with plant-based alternatives and omit the butter for a vegan version.
- → What side pairings complement this dish?
A crisp Pinot Grigio or sparkling water with lemon pairs well to balance the rich, spicy flavors.