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.
