Save Pin
This velvety, zesty vodka pasta dish shot to fame when model Gigi Hadid put it on her Instagram, winning over countless fans with its effortless yet decadent mix of tomatoes, cream, and heat. The smooth sauce wraps around each bite of pasta beautifully, giving you a fancy but doable dinner that feels like you're eating at a top Italian spot.
I whipped this up for the first time when everyone was stuck at home trying to copy Gigi's trending recipe. My folks fell in love right away, and it's now what we crave when we want something rich but simple. It's amazing how mixing cream with tomatoes works such kitchen magic.
What You'll Need
- Penne Pasta 400g: those little grooves really grab onto all the creamy goodness
- Olive Oil 2 tablespoons: pick something tasty since it builds your flavor foundation
- Garlic 4 cloves minced: don't even think about using the jarred stuff here
- Tomato Paste 1/2 cup: brings that deep flavor punch and gorgeous color
- Heavy Cream 1 cup: what makes everything so lusciously smooth
- Red Pepper Flakes 1 teaspoon: throw in more or less depending on how hot you like it
- Parmesan Cheese 1/2 cup grated: grate it yourself for the smoothest melt
- Fresh Basil a handful chopped: adds that pop of freshness and pretty green
- Salt and Black Pepper to taste: pulls all the tastes together just right
Easy Cooking Guide
- Get Your Pasta Going:
- Fill a big pot with water and bring it to a bubbling boil. Toss in plenty of salt until it tastes like the ocean. Drop in your penne and cook until it's still got a bit of firmness, usually about 10-12 minutes. You want that slight chew. Don't forget to save a cup of the starchy cooking water before you drain it. You'll need this magic liquid later for the perfect sauce.
- Start Your Sauce Base:
- Put a large pan over medium heat and add your olive oil until it's warm but not smoking. Toss in your fresh garlic and stir it around for 1-2 minutes. Keep it moving so it doesn't burn. You want it smelling amazing and just turning golden, not brown and bitter.
- Cook Down The Tomato:
- Now for the game-changer. Add your tomato paste to the pan with the garlic and oil. Keep stirring for a good 2-3 minutes as it gets a bit darker. This step is pure kitchen alchemy, bringing out the natural sweetness in the tomatoes and making your sauce incredibly rich.
- Make It Creamy:
- Pour in the heavy cream while you keep stirring to blend everything smoothly. Let it warm up but don't let it boil. Sprinkle in your red pepper flakes, salt, and black pepper. When you can run your finger across the back of a spoon and leave a clear path, you're good to go.
- Put It All Together:
- Drop the drained pasta straight into your sauce and toss it all around to cover every noodle. If it looks too thick, splash in some of that pasta water you saved, a bit at a time, until it's silky smooth. Add your grated parmesan and keep stirring until it's all melted in.
- Finish With Flair:
- Share the pasta between warm dishes. Top with extra parmesan and scatter fresh basil all over. The warm pasta will wake up all those lovely basil scents. Dig in right away while everything's at peak creaminess.
Save Pin
What really makes this dish pop is cooking that tomato paste properly. I spent so many years making creamy pasta sauces but never took the time to brown the tomato paste first. That little trick changed everything about my cooking, giving a richness you just can't get by mixing it in at the end. Now my kid asks for this every birthday without fail.
Ways To Switch It Up
What's great about this pasta is how flexible it is. You can throw in some cooked mushrooms for a woodsy taste, or mix in fresh spinach at the last minute for color and something healthy. Adding grilled chicken makes it more filling, while tossing in some shrimp turns it into something special for date night. Some folks even put in vodka (about 1/4 cup, cooked down before the cream goes in) to make it more like the classic vodka sauce that probably sparked the original.
Keeping Leftovers
This pasta tastes best right after cooking, but you can keep what's left in a sealed container in the fridge for up to 3 days. The sauce will get much thicker when it's cold. When you warm it up, add a little splash of cream or milk and heat it slowly over medium-low, stirring often. Try not to use the microwave since it can make the sauce separate. If you want to freeze it, just freeze the sauce by itself and make fresh pasta when you're ready to eat.
Save Pin
Tasty Combos
Enjoy this rich pasta with a simple arugula salad dressed with just lemon juice and olive oil to balance the creaminess. A chunk of crusty garlic bread works perfectly for soaking up any sauce left in your bowl. For drinks, try a light Pinot Grigio or mild Sangiovese that goes well with the creamy tomato flavors without taking over.
A Bit Of Background
While Gigi Hadid made this version blow up in 2020, it's basically just a simpler penne alla vodka without the booze. This kind of cream and tomato sauce got big in Italian-American restaurants back in the 70s and 80s. Mixing cream with tomato used to be unusual in old-school Italian cooking but has grown into a beloved mix that shows how Italian food has changed and evolved in America.
Common Questions
- → What type of pasta works best for this dish?
Penne catches the smooth sauce perfectly, but you can swap in fusilli or rigatoni too.
- → Can I reduce the spice level?
Sure thing, just cut back on the red pepper flakes or skip them completely if you want it milder.
- → What can I substitute for heavy cream?
Want something lighter? Try half-and-half or mix some milk with a bit of butter instead.
- → How do I prevent the pasta from being too dry?
Save a cup of the pasta cooking water and add a splash whenever you need to loosen up the sauce.
- → Can I add protein or vegetables to this dish?
Absolutely. Toss in some cooked chicken, prawns, or veggies like baby spinach, sliced mushrooms, or diced zucchini to bump up the flavor and nutrition.