I Tried Making Gigi Hadid’s Pasta Sauce Recipe – I’m Sold

Words: Katrina Rose Wind

I’ve heard it, you’ve heard it, by now everyone has heard about social media’s obsession with model, Gigi Hadid’s pasta. Back in early quarantine, Gigi Hadid shared a step-by-step spicy vodka pasta sauce recipe on her Instagram stories. Since it’s release, fans and pseudo fans alike have gone wild for it, recreating it all over Instagram, YouTube, and Tik Tok.

Even though we’re about five months late to the pasta sauce making party, I’m here to say, the pasta sauce recipe lives up to the hype. It’s also fairly inexpensive to make. Gigi Hadid was on to something with this pasta sauce, and it’s ideal for people on the go – the whole process takes under 30 minutes! Who knew this fashion icon could cook!

Even though I love to try new recipes and love to eat, I always try to make a healthier version of whatever recipe I’m making. Before you start huffing and puffing, it’s not because I’m calorie conscious, it’s more of a personal win for me. If I’m able to pull off a delicious recipe by substituting the ingredients for healthier ones, I feel like I’ve achieved something greater. That is why I made this recipe but added my own slight healthier twist to it. And let me just tell you, it was bomb.

Gigi Hadid gave exact measurements and instructions on how to make her pasta. Also shoutout to the accounts that recreated this recipe, they allowed me to get a sense of how easy this recipe actually is. Below are her exact ingredients and instructions, I’ll make a note next to each line I altered or omitted.

Gigi Hadid Pasta Sauce Recipe:

Heat ¼ cup of olive oil in a saucepan. Add a small clove of diced garlic and ¼ of a shallot, chopped. (if you don’t have shallots, red onion works too) Cook until translucent and soft, about 3 minutes.

Add ¼ cup of tomato paste and cook until darker and slightly caramelised about 2 minutes.

Add 1 Tbsp of vodka and stir until evaporated (until you can no longer smell alcohol).

Stir in ½ cup heavy cream and 1 tsp chilli flakes. (I used about 4 tablespoons of lactose-free, low-fat yoghurt instead of the cream).

Stir until combined. Add in salt and pepper, then remove from heat.

While you’re doing all of this you should have had a pot of salted water boiling. Cook about two cups of pasta or however much you want to eat, in the salted water using the package instructions. Gigi Hadid used pasta shells but Orecchiette would also work well. I, however, used 100% chickpea pasta: delicious and nutritious.

Reserve ¼ cup of pasta water.

Drain pasta and transfer to the sauce, stirring to coat. Put back on heat but at a low temp. Now, you add in the ¼ cup of reserved pasta water and 1 Tbsp butter. ( I didn’t add in the butter and it still tasted incredible)

Stir in ¼ cup Parmesan cheese. You can use whatever type of Parmesan cheese you like, I used the precut cheese and it turned out good, so shoutout to my laziness for paying off. Stir for about 1-2 minutes.

Top with even more cheese and chopped basil.

End Result

Better than storebought sauce (obviously) and on par with restaurant-quality pasta dishes, it’s even got that same sheen that you get from restaurant pasta. It was delicious, creamy, it had a kick, and it was comforting. This dish makes enough for two so if you want seconds there is definitely enough. I can confidently say I will be making this sauce for years to come, it’s easy, inexpensive and wildly delicious.

If you want to see a quick step-by-step video, check it out below! Please note that I forgot to film me adding the pasta water, cheese and chilli but it’s just before the end of the whole process.

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

*