This pasta recipe isn’t just another trend. It’s the Gigi Hadid spicy vodka pasta without the vodka, and it still slaps. It’s rich. It’s fiery. It’s the kind of comfort food that hugs you from the inside out. I remember the first time I tried it — I didn’t even miss the booze. Honestly, I think we’ve all had those nights where dinner needs to be easy but still feel like a reward. This does it. If you’re hunting for easy pasta recipes that also fit into your lineup of recipes healthy pasta or even healthy pasta recipes that don’t taste like cardboard, this one checks all the boxes. Need a new weeknight rotation? Done. Looking to impress someone without breaking a sweat? Bingo. You could even throw in grilled chicken and call it one of your go-to chicken pasta recipes. This also makes an amazing summer pasta recipe — quick, light-ish, and full of flavor. Or cool it down, toss with arugula, and call it a recipe pasta salad. It’s versatile, it’s satisfying, and it’s earned a spot in my regular pasta playbook.

1) Key Takeaways
2) Easy Gigi Hadid’s Spicy Vodka Pasta (No Vodka) Recipe
3) Ingredients for Gigi Hadid’s Spicy Vodka Pasta (No Vodka)
4) How to Make Gigi Hadid’s Spicy Vodka Pasta (No Vodka)
5) Tips for Making Gigi Hadid’s Spicy Vodka Pasta (No Vodka)
6) Making Gigi Hadid’s Spicy Vodka Pasta (No Vodka) Ahead of Time
7) Storing Leftover Gigi Hadid’s Spicy Vodka Pasta (No Vodka)
8) Try these Main Course recipes next!
9) Gigi Hadid’s Spicy Vodka Pasta (No Vodka)
10) Nutrition

1) Key Takeaways

This dish is based on the viral spicy vodka pasta recipe, but made without vodka
It uses tomato paste, cream, and chili flakes to build bold, comforting flavor
Perfect for an easy dinner, summer lunch, or creative pasta salad twist
The sauce comes together fast and can be adjusted for heat and richness

2) Easy Gigi Hadid’s Spicy Vodka Pasta (No Vodka) Recipe

I like a dinner that doesn’t need a whole orchestra of prep bowls, measuring cups, and fancy equipment. This one checks that box. You only need one pan, one pot, and a fork. Okay, maybe two forks if someone catches you sneaking bites. This version of spicy vodka pasta skips the vodka altogether but keeps every bit of creamy heat and richness we crave from classic pasta recipes.

It’s one of those easy pasta recipes that lands on the table in under 30 minutes. That matters when the day’s been long and takeout sounds tempting. I’ve found that making this at home is faster than waiting on a delivery driver, and a lot more satisfying. You can keep it light or bulk it up with chicken, which makes it one of those solid chicken pasta recipes I return to again and again.

This is the kind of dish that wears different hats. Hot and creamy for cooler nights, tossed cold with fresh herbs for summer pasta recipes, or served with a side salad for that ‘recipe pasta salad’ feel. It fits the mood, whatever it is, and always tastes like you tried harder than you actually did.

3) Ingredients for Gigi Hadid’s Spicy Vodka Pasta (No Vodka)

Olive Oil: I use a light drizzle of good olive oil to start. It helps pull the flavor out of the garlic and shallots, and gives the sauce that silky base. Nothing complicated here—just good oil, hot pan, quick sizzle.

Garlic: One clove is enough to get that warm, familiar flavor going. I always mince mine fresh. Garlic from a jar is fine in emergencies, but you’ll taste the difference here.

Shallot: Finely chopped shallot brings a soft sweetness. It’s mellow, not overpowering, and blends well with the tomato paste. You can swap with onion, but shallot gives it a little more elegance.

Tomato Paste: This is the heart of the sauce. Rich, deep, and slightly tangy. I cook it until it darkens and the flavor becomes concentrated and caramelized. Don’t rush this part.

Heavy Cream: This is what makes the sauce luxurious. Cream softens the spice and turns the tomato paste into something close to velvet. I pour it in slowly and stir as I go.

Red Pepper Flakes: I go for a full teaspoon, but you can ease off if you’re not into heat. This is where you get to play. Want a gentle tingle? Go light. Want a kick? Add more. Simple as that.

Salt and Pepper: Taste as you go. I don’t follow a strict measurement for these—just a couple of pinches until things feel right.

Butter: Adds depth and a silky texture at the end. Stirring it in last gives the sauce a final polish. It’s not a must, but I always use it.

Parmesan Cheese: This brings the nutty, salty finish we all love in pasta recipes. I use it in the sauce and on top before serving. Shave it fresh if you can.

Pasta: Use what you love. Penne works great, but rigatoni, shells, or even spaghetti are all fair game. The sauce clings to the noodles either way.

Fresh Basil: Optional, but I love it. It cuts through the cream and brings brightness to each bite.

4) How to Make Gigi Hadid’s Spicy Vodka Pasta (No Vodka)

Step 1: Boil your pasta in salted water. Cook it just to al dente, then drain and set it aside. Save a splash of pasta water in case you need to loosen the sauce later.

Step 2: Heat the olive oil in a large skillet over medium. Add your garlic and shallot, then sauté them until they’re soft but not browned. You’ll smell when they’re ready.

Step 3: Stir in the tomato paste. Let it cook down for a couple of minutes until it deepens in color. This step builds a ton of flavor—don’t rush it.

Step 4: Add the heavy cream and red pepper flakes. Stir well until the sauce is smooth and everything blends together. The cream tames the tomato paste and balances the spice.

Step 5: Season with salt and pepper. Taste it. Adjust. Then drop in the butter and stir until it melts into the sauce. You’ll see it get glossier and richer.

Step 6: Toss in your pasta. Stir it into the sauce gently to coat each piece. If the sauce seems too thick, splash in a bit of that reserved pasta water until you like the texture.

Step 7: Sprinkle in the Parmesan and mix it all together. Plate it, top with more cheese and chopped basil if you want, and serve while it’s hot.

5) Tips for Making Gigi Hadid’s Spicy Vodka Pasta (No Vodka)

I’ve made this pasta on nights when I had all the ingredients, and on nights when I had to get a little creative. Both worked. If you only have onion, use it. If your cream is running low, add a little extra butter. This dish forgives those little swaps.

Use a pan that gives you room to stir everything together easily. It makes the pasta blend into the sauce instead of clumping up. And if you’re like me, you’ll want leftovers, so cook a little extra pasta and double the sauce while you’re at it.

The flavor builds quickly, so don’t be afraid to taste and adjust as you go. I keep chili flakes and Parmesan close while I cook. They’re like salt and pepper’s cooler cousins.

6) Making Gigi Hadid’s Spicy Vodka Pasta (No Vodka) Ahead of Time

This recipe holds up well if you prep it ahead. I often make the sauce during the day, then warm it up and toss it with pasta later. Just store it in an airtight container in the fridge. It’ll stay good for three to four days.

If you’re cooking the whole dish and saving it for later, keep a bit of the pasta water to loosen the sauce when you reheat. The starch helps bring everything back together.

You can reheat it on the stove or in the microwave. I add a splash of cream or water and give it a stir halfway through. It won’t be exactly like fresh, but it’s still rich and delicious.

7) Storing Leftover Gigi Hadid’s Spicy Vodka Pasta (No Vodka)

Once cooled, put any leftovers in a sealed container and keep it in the fridge. They’ll hold for about four days. I’ve eaten this cold from the container before and, honestly, no regrets. Still creamy, still spicy, still hits the spot.

If you’re warming it up again, use a splash of water or cream and stir it while heating. The sauce might tighten up in the fridge, but it loosens right back up with a little heat.

Want to add protein later? Stir in cooked chicken or shrimp when reheating. It turns a great pasta into an even better leftover.

8) Try these Main Course recipes next!

9) Gigi Hadid’s Spicy Vodka Pasta (No Vodka)