Gigi Hadid Pasta (Spicy Vodka Pasta)

 

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3.46 from 33 votes

Gigi Hadid Pasta (Spicy Vodka Pasta)

This Spicy Vodka Pasta (a.k.a Gigi Hadid Pasta) is a TikTok Viral Pasta Recipe made with pasta tossed in a rich creamy sauce. Find out how to make it with and without vodka!

Course:Main dish

Cuisine:American

Keywords:Gigi Hadid Pasta, spicy vodka pasta

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 2 people

Calories842 kcal

Author Denise Browning

Cost $ 1.00 per person

Equipment

• 1 pot
• 1 pan
• 1 cutting board
• 1 Chef's knife
• 1 wooden spoon

Ingredients

• 8 oz Orecchiette or shell pasta, fusilli, penne, farfalle (bowtie), or conchiglie. HEALTHY OPTIONS: Whole wheat pasta, or low carb pasta (If on a keto diet) or gluten-free pasta (if on a gluten-free diet)
• 2 tablespoon olive oil ORIGINAL: ¼ cup olive oil is too much
• ¼ red onion small diced (or 3 shallots, minced)
• 3 cloves of garlic minced (ORIGINAL: 1 small clove of garlic, diced)
• ¼ cup tomato paste NOT TOMATO SAUCE
• ½ cup heavy cream you may replace it with half-and-half to cut down on the fat
• 1 tablespoon vodka YOU CAN SKIP IT
• Fresh basil leaves Use about 6 small leaves for the sauce and a few more for garnish. Many recipes call for chiffonade or chopped basil but the basil scent and flavor come from the oils. By chopping the leaves, you expose more of the oils to the air. The ideal is to use SMALL whole leaves for sauces.
• 1 teaspoon red pepper flakes or more for a spicier pasta
• 1 tablespoon butter you can omit it to cut down on the fat
• ½ cup freshly grated Parmesan cheese ORIGINAL: ¼ cup parmesan cheese

US Customary - Metric

Instructions

• Cook the pasta: Make sure to follow the directions in the package. When the pasta is done (al dente), save ½ cup of the pasta water before draining instead of ¼ cup in the original recipe. More of the starchy pasta water will make the sauce saucier.  Set aside!
• Make the sauce: Meanwhile, heat a large saucepan over medium heat, add the olive oil, and cook the onion (or shallots) until soft. Then add the garlic and cook for about 1 minute. Stir in the tomato paste and cook until it appears “darker in color and a bit caramelized”, says Gigi Hadid.
• Add in the heavy cream and then the vodka (optional). Cook until vodka has evaporated (about 2 minutes). NOTE: For extra flavor, you may add a few small leaves of basil to the sauce at this point!
• Add in salt and pepper to taste, and also the red pepper flakes. Keep stirring until combined and the sauce is mostly creamy and thickened.
• Right before adding the pasta, add in the butter. Stir over low heat until the butter has melted.
• Add the cooked pasta – and the pasta water – to the sauce.
• Stir in the parmesan cheese and adjust the salt and pepper if needed. Make sure the pasta is fully coated with the sauce.
• Serve this spicy vodka pasta topped with a sprinkling of parmesan cheese and basil to garnish. Enjoy!

Red Curry Kuri Squash Soup

 Ingredients

• 1 medium red kuri (or butternut) squash, about 3 pounds
• 2 shallots, sliced in half
• 3 garlic cloves, unpeeled
• 1 (14-ounce) can coconut milk, reserve ¼ cup for garnish
• 1 stalk lemongrass (or 1 tablespoon lime zest)
• 2 teaspoons fresh grated ginger
• 1 tablespoon red curry paste*
• 1 cup water or vegetable broth, more as needed for consistency
• 2 tablespoons fresh lime juice
• 1 tablespoon extra-virgin olive oil
• Sea salt and freshly ground black pepper

Garnish with:

• Reserved coconut milk
• Toasted, chopped cashews
• Microgreens

Instructions

1. Preheat the oven to 400°F and line a large baking sheet with parchment paper. Cut the squash in half lengthwise and scrape out the seeds. Place the squash and the shallots on the baking sheet, drizzle with olive oil and pinches of salt and pepper, and turn cut-side down. Wrap the whole garlic cloves in foil and place on the sheet. Roast for 40 to 50 minutes, or until the squash is tender and the shallots are nicely browned.
2. Prepare the lemongrass by cutting off the root end and the tough upper stem of the stalk. Smash the stalk with a rolling pin to loosen the layers then pull off the thick outer layers and dice the inner, tender parts. Measure out 1 tablespoon chopped lemongrass.
3. Scoop the flesh from the squash and unwrap and peel the garlic. In a blender, place the squash, shallots, garlic, coconut milk, lemongrass, ginger, curry paste, and a few generous pinches of salt and pepper. Blend until creamy. Add the water or broth, lime juice, and olive oil and blend again. Add more water or broth to thin the soup to your desired consistency. Taste and adjust seasonings with more salt, pepper, and lime juice.
4. Ladle the soup into bowls and garnish with the coconut milk, toasted cashews, and microgreens.
   

Sautéed Shredded Brussel Sprouts with Parmesan and Hazelnuts

 

Thanksgiving 2022

 Gardein Turkey Roast

Gardein Buffalo Wings

Greenbean Casserole

Mac&Cheese

Mashed Potatoes

Biscuits

Red Curry Kuri Squash Soup

Pumpkin Pie

Shredded Brussel Sprouts

Red Wine Vinaigrette

 

Red Wine Vinaigrette

This Red Wine Vinaigrette is easy and fabulous. 5 pantry ingredients (including salt!) is all it takes for the easiest vinaigrette, ever.

5 from 64 votes

ReviewPrint

PREP TIME 1 min

COOK TIME 1 min

TOTAL TIME 2 mins

SERVINGS 6 servings (2 tbsp each)

COURSE Pantry

CUISINE American

CALORIES 162

Ingredients 

• ▢ 1/2 cup olive oil
• ▢ 1/4 cup red wine vinegar
• ▢ 1 teaspoon Dijon mustard (see note 1)
• ▢ 1 teaspoon dried oregano (see note 2)
• ▢ Salt and freshly ground black pepper (see note 3)

Instructions 

• In a small bowl whisk together olive oil, vinegar, Dijon mustard, and oregano. Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper).