Description
Spicy Pasta
This dish, popularized by Gigi Hadid, takes its origins from the Italian Spicy Vodka Pasta, but with a twist! It’s a creamy, flavorful tomato-based sauce that comes together quickly and without the need for alcohol. With red pepper flakes, fresh garlic, and lots of parmesan cheese, it brings a balanced spice that delights. Perfect for impressing dinner guests or for a cozy night in, it’s super easy to prepare yet tastes like it took hours. Ready to give it a try?
16 oz rigatoni or penne
1/2 cup extra virgin olive oil
1 tbsp minced garlic
2/3 cup tomato paste
1 1/3 cup heavy cream
2 tsp red pepper flakes
2 tsp dried basil
Salt & pepper to taste
1/2 cup grated parmesan
2 tbsp unsalted butter
Pasta water
Directions
1. Cook pasta; reserve 1 cup pasta water.
2. Sauté garlic and tomato paste in olive oil.
3. Add heavy cream, seasonings, parmesan, butter, and pasta water.
4. Toss pasta in sauce, garnish, and serve!
Prep Time: 5 mins
Kcal: 450
Step-by-Step Guide
1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, carefully reserve at least 1 cup of the starchy pasta water.
2. While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and cook for 30-60 seconds until fragrant, being careful not to burn it.
3. Add the tomato paste to the skillet. Cook, stirring constantly, for 3-4 minutes. This step is crucial as it cooks out the raw tomato flavor and deepens the color to a rich, brick red.
4. Reduce the heat to low. Slowly pour in the heavy cream while whisking continuously to create a smooth, emulsified base. Add the red pepper flakes, dried basil, salt, and pepper.
5. Whisk in the grated parmesan cheese and butter until fully melted and the sauce is creamy. If the sauce is too thick, gradually add the reserved pasta water, a few tablespoons at a time, until your desired consistency is reached.
6. Add the drained pasta directly to the skillet with the sauce. Toss vigorously for 1-2 minutes until every piece is evenly coated and the pasta has absorbed some of the sauce. Serve immediately.
Serving Suggestions
This rich pasta is best served fresh. Plate it in warm bowls and garnish with an extra sprinkle of parmesan cheese, a few fresh basil leaves, and an extra pinch of red pepper flakes for those who love heat. For a complete meal, pair it with a simple arugula salad dressed with lemon vinaigrette to cut through the creaminess, and some crusty garlic bread for soaking up every last bit of sauce.
How-to Summary
Cook pasta, saving water. Sauté garlic, then cook tomato paste until deep red. Whisk in cream, seasonings, cheese, and butter. Thin sauce with pasta water as needed. Toss cooked pasta in the sauce until perfectly coated and serve hot.
Frequently Asked Questions
Can I make this dish ahead of time? The sauce can be made 1-2 days in advance and stored in the fridge. Reheat gently on the stove, adding a splash of cream or water to loosen it, before tossing with freshly cooked pasta.
What can I use instead of heavy cream? For a lighter version, half-and-half can work, but the sauce will be less rich and luxurious. Full-fat coconut milk is a good dairy-free alternative that maintains creaminess.
How can I adjust the spice level? Control the heat by reducing the red pepper flakes to 1 tsp or omitting them entirely. You can always add more at the end or offer crushed red pepper at the table.
Is there a substitute for tomato paste? Tomato paste is essential for the concentrated flavor and texture. In a pinch, you could simmer 1 cup of tomato sauce until reduced by half, but the result will differ.
Can I add protein to this pasta? Absolutely. Cooked Italian sausage, shredded chicken, or sautéed shrimp are excellent additions. Brown the protein in the skillet before starting the sauce, then remove and add it back when you toss the pasta.
Common Mistakes to Avoid
- Skipping the pasta water: The starchy water is key for helping the sauce cling to the pasta and adjusting consistency. Never drain it all.
- Burning the garlic or tomato paste: Cook both over medium heat, stirring constantly. Burnt garlic will make the sauce bitter.
- Adding cold cream to a hot pan too quickly: Pour slowly while whisking to prevent the cream from curdling or separating.
- Using pre-grated parmesan: Pre-grated cheese contains anti-caking agents that can make your sauce grainy. Always grate fresh parmesan from a block.
Conclusion
This Spicy Pasta is the ultimate proof that incredible flavor doesn’t require complicated techniques or hours in the kitchen. By mastering a few key steps—toasting the tomato paste, emulsifying the sauce, and using starchy pasta water—you create a restaurant-quality dish that’s creamy, spicy, and deeply satisfying. It’s a versatile recipe that welcomes customization but is perfect as written. Give it a try for your next weeknight dinner or casual gathering; it’s guaranteed to become a new favorite.