I love two things in life: beautifully designed homes and (pasta) food. I was so excited to make this recipe when I stumbled upon it on the interwebs. I mean, who doesn’t like cream, butter, and a splash of vodka? I know, I know – it sounds too good, right?
I just love the way the sauce blends together with the sweet tomato and the creaminess of the butter. The dash of chili flakes gives it a fun kick when paired with the vodka. Don’t skip on this step – it makes the dish. If you love pasta as much as I do, I promise your guests will love the taste (and look) of this dish.
Here’s the other thing. This chili is super easy to make, quick, and all done in a single pot. You know I hate a mess. Also, I have yet to meet anyone who doesn’t love this meal – how could you not it’s literally made with chocolate -yes that’s right- chocolate. Interested in trying chocolate chili? I thought so. Let’s get started
It’s dinner time, why not add some vodka into your pasta to spice things up? Yup, that’s right. Vodka!
This recipe was shared by model Gigi Hadid, and I gotta tell ya: It’s definitely worth the hype! Want something a bit more traditional? Try my Traditional Amatriciana pasta recipe with a twist.
WHY YOU’LL LOVE IT:
- Creamy, spicy, and perfectly balanced
- One-pan sauce = minimal cleanup
- Weeknight easy, dinner-party worthy
TIME:
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Serves: 2-4
INGREDIENTS:
- 1 cup olive oil
- 1 small clove of garlic, diced
- 1 green onion
- 1 cup tomato paste
- 1 cup heavy cream
- 1 tablespoon vodka
- 1 teaspoon red pepper flakes
- 225 grams of shells pasta
- 1 tablespoon butter
- 1 cup parmesan cheese
- 1 bunch of basil, chopped, to serve
- Handful of cherry tomatoes
- Salt and pepper to taste
Tip
Cook the tomato paste until it darkens to build deep flavor, use a splash of pasta water to create a glossy, emulsified sauce, and finish with the heat off after adding cheese, so it melts smoothly, not clumpy.
DIRECTIONS:
- In a large saucepan, heat the olive oil, garlic and onion. Cook until soft. Add tomato paste and cook until it appears “darker in colour / a bit caramelized”, says Hadid.
- Add in the heavy cream. Add in the vodka and cook through until evaporated.
- Add in the red pepper flakes. There is a special note from the chef here to add in more flakes if you like your pasta extra spicy
- Keep stirring until combined. Season with salt and pepper. Remove the sauce from the heat.
- Cook pasta separately. The chef uses shells, but Orecchiette would also work well. When the pasta is done, save ¼ of the pasta water before draining.
- Add in the butter. Stir over a medium heat til the butter has melted and the sauce is “sauccyyyy”, says Hadid.
- Add pasta and the pasta water to the sauce. Add parmesan cheese and stir. Add more salt and pepper to taste.
- Top with a sprinkling of parmesan cheese and basil to serve.
Perfect Pastas
FINAL THOUGHTS:
This pasta is a must-try. I still can’t believe how delicious it is. Serve whenever you need a fast dish that bursts with flavor. i just crave this sometimes and it always delivers! This pasta is always a crowd-pleaser and you won’t regret trying it out. It has been a staple in our household ever since we discovered it. After all, if it’s good enough for a super model, it’s good enough for us. Enjoy and xoxo.
Ingredients
- 1 cup Olive Oil
- 1 Garlic Clove, diced
- 1 green onion, sliced
- 1 cup tomato paste
- 1 cup heavy cream
- 1 tbsp vodka
- 1 tsp red pepper flakes, more to taste
- 225 grams shell pasta, or orecchiette
- 1 tbsp butter
- 1 cup parmesan cheese, shredded
- 1 cherry tomatoes, handful
- basil, fresh
- salt, to taste
- pepper, to taste
Instructions
- Build the base. In a large saucepan, heat olive oil over medium. Add garlic + green onion and cook until soft and fragrant.
- Caramelize the paste. Stir in tomato paste and cook until it deepens in color—this step builds major flavor.
- Make it creamy. Add heavy cream, then vodka. Let it simmer until the alcohol cooks off.
- Season + finish sauce. Stir in red pepper flakes, salt, and pepper. Remove from heat.
- Cook the pasta. Boil pasta in well-salted water. Reserve ¼ cup of pasta water, then drain.
- Bring it together. Return the sauce to medium heat. Add butter and stir until melted and glossy. Toss in pasta + reserved water, then add Parmesan and mix until silky.
- ServeTop with more Parmesan, basil, and cherry tomatoes.
Notes
- Build flavor early: Let the tomato paste cook until it deepens in color; this adds richness and takes the sauce from flat to layered.
- Salt your pasta water well: It should taste like the sea; this is your first chance to season the dish properly.
- Use pasta water strategically: A splash helps emulsify the sauce, making it glossy and restaurant-quality.
- Don’t overcook the pasta: Aim for true al dente; it will finish cooking in the sauce.
- Finish off heat: Once you add cheese or butter, kill the heat to keep the sauce smooth, not clumpy.
- Balance the heat: Red pepper flakes should give a gentle kick, not overpower, adjust to taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So excited for you to try this one, the sauce is everything. Don’t skip cooking down the tomato paste + save that pasta water… that’s the magic. Let me know how it turns out!