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Gigi Hadid Pasta Recipe

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4.8 from 142 reviews

Gigi Hadid Pasta is a creamy, spicy, and comforting pasta dish combining rigatoni or penne with a rich tomato paste and heavy cream sauce. This quick and easy recipe delivers restaurant-quality flavors in under 45 minutes, perfect for weeknight dinners. The sauce features a caramelized tomato base, infused with garlic, red pepper flakes, and parmesan cheese for a velvety finish that clings beautifully to short, ridged pasta shapes.

Ingredients

Pasta

  • 16 oz rigatoni or penne
  • Salt for boiling water
  • 1 cup reserved pasta cooking water

Sauce

  • 1/2 cup extra-virgin olive oil
  • 1 tbsp minced garlic
  • 2/3 cup tomato paste
  • 1 1/3 cup heavy cream
  • 2 tsp crushed red pepper flakes (plus extra if desired)
  • 2 tsp dried basil
  • Black pepper to taste
  • 1/2 cup grated parmesan cheese (add more if preferred)
  • 2 tbsp unsalted butter

Garnish (optional)

  • Additional chopped parsley
  • Extra red pepper flakes
  • More grated parmesan

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni or penne and cook according to package directions until al dente. Reserve 1 cup of the cooking water before draining the pasta. Set pasta aside.
  2. Sauté Garlic and Tomato Paste: Heat the extra-virgin olive oil in a saucepan over medium heat. Add the minced garlic and tomato paste, stirring occasionally. Cook for 4 to 5 minutes until the tomato paste darkens from bright red to a rich reddish-brown to develop a deep, caramelized flavor. Be careful not to burn the garlic.
  3. Simmer and Season the Sauce: Pour in the heavy cream, stirring until fully incorporated. Let the sauce simmer gently for 2 to 3 minutes. Add crushed red pepper flakes, dried basil, black pepper, and salt to taste. Stir well to combine all the flavors.
  4. Finish the Sauce: Add grated parmesan cheese, unsalted butter, and 1/2 cup of the reserved pasta water. Mix thoroughly until the sauce becomes smooth and creamy. If it’s too thick, gradually add more reserved pasta water to reach desired consistency.
  5. Combine Pasta and Sauce: Add the cooked pasta into the sauce, tossing gently to coat each piece evenly. Let the pasta sit in the sauce for 1-2 minutes to absorb the flavors fully before serving.

Notes

  • Cook tomato paste long enough to avoid a raw, acidic taste—2-3 minutes until fragrant and darkened is essential.
  • Add heavy cream slowly off heat to prevent curdling and maintain a smooth sauce.
  • Reserve and use starchy pasta water to adjust sauce consistency and create a silky texture.
  • Add parmesan cheese after removing from heat to avoid clumping.
  • Use short, ridged pasta like rigatoni or penne to help the sauce cling better.
  • This pasta stores well in the fridge for up to 4 days or in the freezer for 2 months; reheat gently with a splash of liquid.
  • Adjust red pepper flakes to suit your preferred spice level or omit for mild flavor.

Find it online: https://mymonthlyrecipes.com/gigi-hadid-pasta-recipe/