What makes this Gigi Hadid Pasta: Creamy Tomato-Spicy Penne with Garlic and Parmesan Recipe so special is its balance of richness and spice. The aroma of garlic sizzling in olive oil, the deep, almost caramelized tomato paste, and that velvety cream melting into a smooth yet boldly flavored sauce—it’s like your kitchen turns into a little Italian trattoria. The spicy kick from red pepper flakes is just right, not overpowering, but enough to keep your taste buds dancing. Plus, the penne pasta’s texture and ridges hold onto every bit of that luscious sauce. It’s a dish you’ll want to make over and over.
Don’t worry if you’re not a pasta pro—I promise this recipe is super approachable. I’ll walk you through each step carefully, sharing tips on how to avoid common pitfalls like curdling cream or undercooked tomato paste flavor. Once you nail this, it’ll feel like a kitchen win every time. Let’s get cooking!
Why This Recipe Shines
- Flavor Harmony: Perfect blend of creamy richness and spicy heat that satisfies every craving.
- Easy Assembly: Pantry staples come together quickly for a fancy-feeling dish.
- Texture Play: Ridged penne grabs the sauce beautifully for an indulgent bite.
- Showstopper Finish: Parmesan and butter create an ultra-smooth, cheesy coating.
Ingredients You’ll Be Working With
Measuring your ingredients carefully helps you nail the sauce’s texture and flavor balance. You’ll find the full ingredient list with exact amounts in the handy recipe card at the bottom, but here’s a quick glance at what you’ll need and why each plays a starring role.
- Rigatoni or penne: Their ridges and hollows trap the creamy tomato sauce perfectly; opt for similar short pasta
- Extra-virgin olive oil: Adds depth and richness to the sauce’s base
- Minced garlic: Builds a fragrant foundation; fresh is best, but powder can work in a pinch
- Tomato paste: Gives bold, concentrated tomato flavor; caramelizing it mellows acidity
- Heavy cream: Brings lush creaminess; you can substitute with half-and-half or full-fat coconut milk if dairy-free
- Crushed red pepper flakes: Provides the spicy kick — adjust to your heat preference
- Dried basil: Adds subtle herbal notes to round out the flavors
- Black pepper: Freshly ground, it sharpens each bite
- Grated parmesan cheese: Melts into the sauce for a cheesy, savory finish
- Unsalted butter: Enriches the sauce and smooths the texture
- Reserved pasta water: The starch helps loosen the sauce and bind it perfectly to the pasta
- Optional garnish: Chopped parsley, more parmesan, and extra red pepper flakes for serving
This recipe is flexible: feel free to swap pasta shapes, use half the cream for a lighter sauce, or substitute Pecorino Romano for Parmesan for a sharper taste.
Chef’s Note
You’ll find the complete list of ingredients with exact measurements in the printable recipe card at the bottom of this post.
Tools You’ll Need
- Large pot: For boiling pasta evenly without sticking
- Colander or strainer: To drain pasta while reserving cooking water
- Medium saucepan: To gently cook the sauce and maintain control over heat
- Spoon or spatula: To stir the sauce without scratching your pan
- Measuring cups and spoons: For precise ingredient amounts
- Grater: To freshly grate Parmesan for the best flavor and melt
- Whisk: Helps to slowly incorporate cream for a silky sauce
How to Make Gigi Hadid Pasta: Creamy Tomato-Spicy Penne with Garlic and Parmesan Recipe
Ready to get started? Let’s break down each step to achieve that iconic creamy tomato-spicy sauce with perfectly cooked pasta that clings to every bite.
- Cook the pasta: Bring a large pot of salted water to a rolling boil. Add 16 ounces of rigatoni or penne and cook until just al dente according to package directions—usually about 10-12 minutes. Before draining, scoop out 1 cup of the starchy cooking water and set it aside. Drain the pasta and keep warm.
- Sauté garlic and caramelize tomato paste: Heat ½ cup extra-virgin olive oil over medium heat in a saucepan. Add 1 tablespoon minced garlic and ⅔ cup tomato paste. Stir frequently, cooking for 4-5 minutes until the tomato paste darkens to a rich reddish-brown color and the mixture smells fragrant. This step is crucial; don’t rush it—cooked tomato paste develops deep flavor and loses its raw acidity.
- Simmer and season the sauce: Slowly pour in 1⅓ cups heavy cream off the heat, whisking carefully to combine. Return to low heat and let the sauce simmer for 2-3 minutes. Add 2 teaspoons crushed red pepper flakes (or adjust to heat preference), 2 teaspoons dried basil, and black pepper to taste. Stir well so all those flavors marry together.
- Finish the sauce: Stir in ½ cup grated Parmesan cheese, 2 tablespoons unsalted butter, and ½ cup reserved pasta water. Mix until the sauce becomes smooth and luxuriously creamy. If the sauce feels too thick, gradually add more reserved pasta water—a couple tablespoons at a time—until you reach your ideal consistency. The starchy water is your secret weapon for silky texture.
- Combine pasta and sauce: Add your drained rigatoni or penne into the sauce. Toss gently so every piece is coated in creamy goodness. Let it rest for a minute or two—this step allows the flavors to soak in and the sauce to thicken just slightly around the pasta.
Kitchen Wisdom
- Tip 1: Cook the tomato paste low and slow to avoid bitterness and develop that rich caramelized flavor.
- Tip 2: Add cream off the heat and whisk gently to prevent curdling and keep your sauce perfectly silky.
- Tip 3: Always reserve pasta water—it’s magic for adjusting sauce consistency and helping it cling to the pasta.
- Tip 4: Toss pasta into the sauce off the heat and let it sit briefly—this helps the sauce soak in without drying out.
How to Serve
Flavor Boosters
Sprinkle extra red pepper flakes if you like more heat. Fresh chopped parsley adds a pop of brightness and a lovely color contrast. For an added savory note, try a drizzle of high-quality extra virgin olive oil or some toasted pine nuts for crunch.
Perfect Pairings
This creamy and spicy pasta pairs beautifully with a crisp Caesar salad or a simple mixed greens salad dressed with lemon vinaigrette to balance richness. Side crusty garlic bread or focaccia is perfect for soaking up every last bit of sauce. For protein, grilled chicken or shrimp complement without overpowering the dish. Pair with a chilled glass of Pinot Grigio or a light Italian red like Chianti for a restaurant-worthy meal at home.
Presentation Touches
Serve individual portions garnished with fresh Parmesan shavings and a sprinkle of parsley for a polished look. For gatherings, serve family-style in a large warm pasta bowl so guests can help themselves. If gifting leftovers, portion them into glass containers with a bit of reserved pasta water to keep the sauce smooth when reheated.
Variations & Easy Swaps
- Dairy-Free: Use canned full-fat coconut milk instead of heavy cream, adding gradually and tasting as you go.
- Vegan: Swap Parmesan for nutritional yeast and use olive oil or vegan butter.
- Less Spicy: Reduce or omit red pepper flakes and add a pinch of smoked paprika for depth.
- Different Pasta: Fusilli, shells, or ziti are great substitutes if rigatoni or penne aren’t on hand.
- Extra Veggies: Toss in sautéed mushrooms, spinach, or roasted bell peppers for added texture and nutrition.
- Protein Boost: Stir cooked Italian sausage or grilled chicken into the sauce before tossing with pasta.
Make-Ahead, Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days. Sauce may thicken but flavors deepen.
- Freeze: Freeze portions for up to 2 months in freezer-safe containers. Cream sauces may separate somewhat but reblend upon reheating.
- Reheat: Warm gently on the stovetop over medium-low heat with a splash of reserved pasta water or cream to revive sauce texture. Microwave in short bursts, stirring often and adding liquid if dry.
FAQs
- Can I use a different pasta shape for Gigi Hadid Pasta: Creamy Tomato-Spicy Penne with Garlic and Parmesan Recipe?
Yes! Short, ridged pastas like fusilli or shells work best to hold the sauce. Avoid long noodles like spaghetti, which won’t cling as well. - How spicy is this pasta? Can I make it mild?
The recipe uses crushed red pepper flakes for heat, but you can adjust the amount or omit entirely for a mild version without sacrificing flavor. - What if I don’t have tomato paste?
You can use tomato sauce or crushed tomatoes, but reduce the liquid by simmering longer to get a thicker, concentrated sauce. - How do I prevent the cream from curdling?
Add the heavy cream off the heat and whisk gently before returning to low heat, and avoid boiling the sauce rapidly. - Can I make this recipe ahead of time?
Absolutely. Store cooked pasta and sauce separately or combined in airtight containers in the fridge up to 4 days.
Gigi Hadid Pasta: Creamy Tomato-Spicy Penne with Garlic and Parmesan Recipe
Gigi Hadid Pasta is a creamy, spicy, and flavorful weeknight dinner inspired by the supermodel’s viral recipe. This dish features rigatoni or penne pasta coated in a rich sauce made from caramelized tomato paste, garlic, heavy cream, and Parmesan cheese, with a touch of crushed red pepper flakes for a customizable spice level. It comes together quickly in about 30-45 minutes using pantry staples, making it an accessible yet indulgent comfort food perfect for family meals or entertaining guests.
- Prep Time: 10-15 minutes
- Cook Time: 20-30 minutes
- Total Time: 30-45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
For the Pasta:
- 16 oz rigatoni or penne pasta
- Salt for boiling water
- 1 cup reserved cooking water
For the 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
For Garnish (Optional):
- Additional chopped parsley
- Extra red pepper flakes
- More grated Parmesan cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni or penne and cook according to the package directions until al dente. Before draining, reserve 1 cup of the cooking water, then drain the pasta and set aside.
- 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 reddish brown, caramelizing to build rich flavor while ensuring the garlic does not burn.
- Simmer and Season the Sauce: Pour in the heavy cream and stir until fully incorporated. Let the sauce simmer for 2 to 3 minutes. Add the crushed red pepper flakes, dried basil, salt, and black pepper to taste. Stir well to combine all flavors evenly.
- Finish the Sauce: Add the grated Parmesan cheese, unsalted butter, and 1/2 cup of the reserved pasta water. Mix well until the sauce becomes smooth and creamy. If the sauce is too thick, gradually add more reserved pasta water to reach the desired consistency, using the starch to achieve a silky texture.
- 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 a minute or two to absorb the flavors thoroughly before serving.
Notes
- Cook tomato paste long enough (2-3 minutes) to caramelize for richer flavor and to remove acidity.
- Add heavy cream slowly and off heat to avoid curdling the sauce.
- Reserve pasta water to adjust sauce consistency and help it become silky.
- Do not add Parmesan cheese while sauce is bubbling hot to prevent clumping.
- Use short, ridged pasta shapes like rigatoni or penne for best sauce adherence.
- For substitutions: half-and-half for lighter creaminess, canned full-fat coconut milk for dairy-free, tomato sauce or crushed tomatoes in place of tomato paste with longer simmering.
- Store leftovers in an airtight container in the fridge up to 4 days or freeze up to 2 months; reheat gently with added liquid to restore creaminess.
