Looking for a viral dish called "Gigi Hadid pasta" in social media circles? What you're really tasting is pasta alla vodka! Here's the low-down on the quintessential dish of Italian origin, and how to whip it up as boozy and spicy as you like. In less than thirty minutes. If you eat a low-carb, gluten-free, or vegan diet all the substitutions are here. Buon appetito!
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The Story
I'll freely and proudly admit that when vodka pasta sauce became a viral sensation, I had to Google who Gigi Hadid was. And while I imagined the supermodel hailing from the Mediterranean shores of Sicily or the like, I was severely disappointed.
Then I read she doesn't even use vodka in her vodka sauce in the video!
We can do better, people.
Yes, we're going to whip up the so-called "Gigi Hadid pasta," which is actually a classic dish. With and without vodka, to your preference.
On Vodka
Now, don't get me wrong. I absolutely love when any celebrity, including Ms. Hadid, promotes cooking from scratch. And I love that her ingredients are neither expensive nor out of reach for any home cook.
But again, she didn't use vodka in her VODKA sauce! 🤦🏻♀️
If you abstain from alcohol for any reason, you can certainly simmer a wonderful, delicious tomato sauce without vodka. Here's a marinara sauce that incorporates fennel, which is a favorite among my clients.
But the vodka (or any alcohol) serves a bigger purpose aside from saucing up your sauce, so to speak.
Cooking With Alcohol
When you cook or bake with any type of alcohol, you are adding a flavor enhancer.
And not just the flavor of whichever booze you choose. It also acts as an emulsifier, which keeps the heavy cream and liquid in the tomatoes from separating during cooking.
So instead of a potentially curdled sauce, you get a thicker, smoother one. This is also the science at work behind wine in fondue, it keeps the fat and water content of the cheese homogenous.
According to Harold McGee, an absolute authority on food science, the alcohol also extracts and brings new aromas and essences to the party that would otherwise be uninvited. If you enjoy deep-diving into cooking science, I highly recommend McGee's book On Food and Cooking: The Science and Lore of the Kitchen (not an affiliate link).
Too much alcohol will certainly overwhelm a dish, but the right amount creates that thing that makes you go Mmmmm.
The Alcohol Myth
Fair warning, unless you simmer a sauce or cook a dish for hours, as much as 75% of the alcohol content of the vodka (or wine, etc.) can remain in the dish. Here's a handy reference for how much the alcohol actually "burns off" during cooking.
In many pasta alla vodka recipes, the tomato sauce is only simmered about the length of time it takes to boil the pasta. So the end result will have a decent amount of alcohol. My best guess would be around 50% of its original alcohol percentage. But don't quote me on this one, just know if you serve it to the kiddos, you may be in for an interesting night!
The Ingredients
Whether you're looking to exactly replicate Gigi Hadid's approach, or whip up an authentic penne alla vodka that would make Lidia Bastianich proud, the ingredients are fairly straightforward. And also hard to argue with:
- Bacon or pancetta
- Garlic
- Shallots (or onion)
- Red pepper flakes
- Tomato paste
- San Marzano tomatoes
- Vodka (as high a quality as you can afford)
- Heavy cream
- Parmigiano Reggiano, Grano Padano or Pecorino Romano cheese (all all hard, aged and from Italy)
- Butter
- Fresh or dried herbs such as basil, oregano and Italian (flat leaf) parsley
Ingredient Tips
Bacon vs Pancetta. Pancetta is the native Italian choice, bacon is delicious because it's, well, bacon! Most American bacon lends a smoky essence, which is absent in pancetta. Either can be a tasty way to work a balance of umami flavor into spicy pasta alla vodka.
Shallots vs Onions. Onions are the classic choice, but shallots offer a more mild, sweeter flavor. To pack the most punch, use both!
Types of cheeses. Any aged, hard Italian cheese like Parmesan that you happen to have on hand will be a salty, savory, and mildly pungent flavor to cut through the richness of the creamy sauce. Parmiggiano Reggiano, Grano Padano and Pecorino Romano are ones to look for at the market.
Herbs. Use fresh basil. Or dried oregano. Whichever you have, love, or are interested and willing to spend money to buy. Fresh basil, parsley, and dried oregano, or a combination of the three, will give you the most classic Italian flavors.
Tomatoes vs Tomato Paste
Using whole San Marzano tomatoes that you blend or crush yourself is the most authentic approach. Tomato paste is handy, inexpensive, and will result in a thicker, sweeter sauce. You may find that a sauce with tomato paste will require a bit more of the pasta cooking water to loosen up to a nice consistency.
This vodka sauce recipe calls for both tomato paste and canned whole tomatoes, the best of both worlds! But you can certainly adjust the amounts to your liking.
To create "Gigi Hadid pasta", use double the amount of tomato paste for a thick, sweet sauce that you'll probably need to thin with the pasta cooking liquid. Omit the tomato paste altogether for a fresher, more authentically-Italian sauce.
On Blending Tomatoes
There are a variety of ways to use whole or crushed tomatoes in a vodka pasta sauce. I'd venture a guess that there is even debate among the Italians themselves.
This recipe calls for blending whole San Marzano tomatoes with the juice from the can to a smooth consistency before cooking. I like blending the tomatoes first as it results in a smooth sauce - more like the viral sensation - and keeps the cooking process streamlined.
If you like a chunkier sauce, skip blending entirely and crush the tomatoes in the pan as the sauce simmers (or use a can of crushed tomatoes, not whole). An immersion blender isn't recommended here, to save your shirt from splatters, at a minimum. Traditionally, vodka sauce is cooked in a shallow pan which doesn't leave enough depth for easy immersion blending.
You can also add the whole tomatoes to the pan, simmer them with the aromatics, then purée the ingredients all together before tossing the pasta in the sauce.
Please weigh in on your preferred method below in the comments!
The Pasta
Traditionally, penne pasta is one of the best dates for a thicker tomato ditty such as this spicy vodka sauce. But any tubular or ribbed pasta will attract luscious mouthfuls of thick and creamy sauce.
Orecchiette, ribbed little pasta "ears", are not a traditional vehicle for tomato-based sauces but are a fun, delicious choice. Especially if you want "Gigi Hadid pasta" (even though it pains me to type that out).
The Method
The spicy, creamy (delicious!) tomato sauce for pasta alla vodka is a quick-fired sauce that is also a one-pan dish. The ingredients are added in succession every couple of minutes, and the final sauce is simmered in about the time it takes to boil pasta.
The Steps
- Begin by browning the bacon or pancetta in the pan with a bit of olive oil, then remove the bacon and set it aside.
- Add the red pepper flakes, garlic, shallots, and/or onions, along with a pinch or two of salt.
- Once the aromatic vegetables are lightly browned, add the tomato paste and cook a minute or two. Add the blended (or crushed) canned tomatoes and vodka, and bring the sauce to a simmer until it just begins to thicken.
- Add the heavy cream, and whisk or stir well to combine.
- Finish the sauce with fresh herbs, butter, and a tiny more vodka, if you dare! Don't forget to taste the sauce to check for seasoning, adding salt and pepper to your liking. If the sauce is too thick, add a little water from the pasta pot to thin it out.
Dietary Variations
Any spicy vodka sauce is naturally free of gluten and starch. For a gluten-free dish, simply switch out wheat-based pasta for a gluten-free variety, of course.
Dairy-free or Vegan. If you eat a dairy-free diet, omit the butter and substitute the heavy cream with your favorite alternative. To keep it vegan, also ditch the bacon or pancetta, obviously. Use olive oil to coat the pan for sautéing the garlic, shallots, or onions.
Low-Carb. If you strive for a lower-carb or ketogenic diet, you certainly don't want to partake in pasta. But that doesn't mean you can't enjoy a spicy vodka sauce over a roasted chicken thigh or mixed into your meatballs!
For vodka-laced chicken thighs, simmer seared, bone-in chicken thighs in the sauce and serve with roasted vegetables and dollops of fresh burrata or loads of shredded Parmesan. To work a bit of pasta all vodka flavor into your meatballs, simmer any classic Italian meatball in the finished sauce. Save garnishing with fresh herbs until the meatballs or chicken are fully cooked.
Frequently Asked Questions
When you hear the viral phrase Gigi Hadid pasta, the dish is actually called pasta alla vodka or penne alla vodka is penne pasta is used in the recipe. The dish is a classic Italian dish. And while the American-born supermodel didn't use the liquor in her social media video, vodka is actually an important and central ingredient in the classic recipe.
Of course, not! But as described above, cooking with an alcoholic component does help extract and create new flavors in the dish. If you want to cook with alcohol but consume as little as possible (as low as 5%), simmer any dish with alcoholic ingredients for at least two and a half hours.
There is no good reason! The spicy vodka pasta recipe the supermodel cooks in a social media video is a classic dish that's been around at least twice as long as she's been alive. Pasta alla vodka or penne alla vodka is a traditional Italian dish of a tomato-based sauce enriched with vodka, heavy cream, red pepper flakes, often butter, and plenty of aged, hard cheese such as Parmiggiano Reggiano.
Edible Epilogue
Whichever cheese you choose, or whether you go with tomato paste or the more exotic San Marzanos, you'll have an inspiring, boozy dinner on the table in 25 minutes or less. And on that note, I raise a shot glass full of Ketel One to the pasta-loving Ms. Hadid.
📖 Recipe
Classic Spicy Pasta Alla Vodka
Pasta all vodka of any variety is a quick, absolutely delicious (and boozy if you want it to be) dinner! However, you can certainly leave the vodka out and still enjoy a flavorful, satisfying, and inexpensive dish. Check the notes for more tips for gluten-free, vegan, and low-carb substitutions.
To replicate the supermodel's viral version, double the amount of tomato paste, leave out the San Marzano tomatoes, use shallots instead of onions, and serve over orecchiette.
Buon appetito!
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
Ingredients
- Olive oil, for the pan and coating the cooked pasta
- 1 pound or package of dried penne or pasta of choice, cooked al dente per package directions
- 2-4 ounces of bacon or pancetta, cut into small pieces
- 2-4 cloves of garlic, minced
- 1 shallot or ½ of a yellow onion or both, minced
- Up to 1 tablespoon of dried red pepper flakes (1 teaspoon will give you a mildly spicy sauce)
- 1 teaspoon dried oregano, optional
- 2 tablespoons of tomato paste (use an entire 6-ounce can if omitting tomatoes)
- 1 14-ounce can of San Marzano tomatoes, blended until smooth
- ⅓ cup vodka (as high a quality as you can afford)
- ⅔ cup heavy cream
- A few handfuls of grated or shredded Parmigiano Reggiano, Grano Padano or Pecorino Romano cheese
- About 2 tablespoons of unsalted butter, pastured or European recommended
- A few healthy handfuls of chopped fresh herbs such as basil, Italian parsley, or green onions
- salt, to taste (a teaspoon of salt is a good starting point for a recipe this size)
Instructions
Measure and have ready all of your ingredients and equipment. Mise en place! See the notes for how to whip up the recipe as quick as possible.
Boil Pasta Al Dente
- Bring about a gallon of water to a boil in a large pot.
- When the water boils, add a couple of large pinches of salt to the water, and add the pasta.
- Cook the pasta until it is tender to the bite (al dente). Reserve a few cups of the cooking water before draining the pasta and drizzling it with olive oil.
Simmer the Spicy Vodka Sauce
- In a large, shallow sauté pan over medium heat, cook the bacon or pancetta in a small amount of olive oil until browned and beginning to crisp. Remove from the pan, reserving for garnish.
- Add the minced garlic, shallots and/or onions, red pepper flake, and a pinch of salt. Sauté gently for two to three minutes until they soften and brown slightly.
- Add the tomato paste, and cook, stirring occasionally, for a couple of minutes.
- Add the blended canned tomatoes and dried oregano, if using. Season with a pinch of salt, and bring the sauce to a simmer over medium heat.
- Add the vodka and gently simmer the sauce over medium-low heat, stirring fairly often, until it begins to thicken. This takes about five minutes.
- Stir in the heavy cream and bring the sauce back to a simmer. If you dare, you can add a splash more of your vodka here, for an especially boozy sauce. Use a little of the reserved pasta cooking water if your sauce is too thick to drizzle off of a spoon.
- Finish the sauce by melting in the butter and sprinkling in your Italian herbs of choice.
- Add the pasta to the pan, and toss to coat it completely in the sauce. If your sauté pan is too small to hold all the pasta, add the pasta back into the pot you cooked it in, and pour the sauce over it, tossing to coat the pasta as it heats up.
- Serve immediately, and garnish with the crisped pancetta or bacon, grated cheese, and more fresh herbs, if you like.
Notes
On Pasta. You can use any pasta you like with a vodka sauce. Penne is the classic Italian choice, but any tubular pasta works great for sticking to the spicy marinara-style sauce. For gluten-free pasta alla vodka, simple swap in your favorite gluten-free noodle.
Dairy-free or Vegan. If you eat a dairy-free diet, omit the butter and substitute the heavy cream with your favorite alternative. To keep it vegan, also ditch the bacon or pancetta, obviously. Use olive oil to coat the pan for sautéing the garlic, shallots, or onions.
Low-Carb. If you strive for a lower-carb or ketogenic diet, you certainly don't want to partake in pasta. But that doesn't mean you can't enjoy a spicy vodka sauce over a roasted chicken thigh or mixed into your meatballs!
Vodka Sauce Chicken Thighs
For vodka-laced chicken thighs, simmer seared, bone-in chicken thighs in the sauce and serve with roasted vegetables and dollops of fresh burrata or loads of shredded Parmesan. To work a bit of pasta all vodka flavor into your meatballs, simmer any classic Italian meatball in the finished sauce. Save garnishing with fresh herbs until the meatballs or chicken are fully cooked.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Nutrition
- Serving Size: About 2 cups
- Calories: 498
- Sugar: 5.1 g
- Sodium: 619.8 mg
- Fat: 18.7 g
- Carbohydrates: 61.9 g
- Protein: 13.8 g
- Cholesterol: 36.6 mg
Keywords: gigi hadid pasta, spicy vodka pasta sauce, penne alla vodka, pasta alla vodka, cooking with alcohol
Rosalia Q. Figueroa
I tried this recipe, and it was really good, but I have questions I want to ask; how can I reach you?
Christina
Leave a comment here anytime, or email me at eat@edibletimes.com. Thanks for reading. 🙂
Trish
Loved this recipe. Made it for my SO and he absolutely loved it! So simple, and - Vodka!
Christina
Glad you enjoyed it!