Unless you’ve been living under a rock, you’ve heard of Gigi Hadid pasta.
The supermodel went viral in 2020 when she shared her spicy vodka pasta recipe on Instagram, and the internet lost its collective mind.
It’s creamy, spicy, tomatoey, and the kind of dish that feels like a restaurant splurge but comes together in a single skillet in 30 minutes.
This version is inspired by Gigi’s original. Same creamy vodka sauce, same caramelized tomato paste, same silky finish. But I’ve made a few small changes to boost the protein, make it a little more family-friendly, and make it more reliable in the home kitchen.
The biggest upgrade is a blended cottage cheese addition to the sauce.
Once it’s blended completely smooth and mixed with heavy cream, nobody will know it’s there—but it adds about 12 grams of protein to the whole dish. With the pasta and Parmesan, each serving comes in at about 28 grams of protein.
It’s still creamy, still spicy, still the Gigi Hadid pasta you know and love. Just a version that keeps you full a little longer.
I’ve also adjusted the oil and vodka ratios to better match what works in a home kitchen (Gigi’s original calls for a full ½ cup of olive oil, which is more than you need to caramelize the tomato paste).
And I’ve added a few technique notes to keep the sauce from breaking or turning greasy.
It’s still the dish that broke the internet. It’s just better.
This Gigi Hadid pasta earns a permanent spot in your weekly rotation.
Why This Recipe Works
This isn’t a complicated dish, but a few small decisions make it better than most vodka pasta recipes. Here’s what actually matters:
Caramelize the Tomato Paste Until It Darkens. This is the single most important step in vodka pasta, and it’s the step most people rush. Tomato paste straight from the can tastes raw, metallic, and slightly bitter. Cooking it in oil over medium heat for 3 to 4 minutes, stirring constantly, until it darkens from bright red to deep brick-red, is what transforms it into a sweet, concentrated, deeply savory base. Skip this step, and the whole sauce tastes flat.
Use 2 Tablespoons of Olive Oil, not ½ Cup. This is the fix that keeps the sauce from turning into greasy sludge. Cooking a full can of tomato paste in ½ cup of oil creates a heavy, oily base that never emulsifies properly. Two tablespoons of olive oil is enough to bloom the aromatics and caramelize the paste without swimming in grease.
Use ¼ Cup of Vodka, not 2 Tablespoons. Vodka isn’t just for flavor in this sauce—it’s a chemistry trick. Ethanol binds to both water and fat molecules, so it helps carry aromatic compounds from the tomato paste and garlic into the cream. Two tablespoons for a whole pound of pasta is barely a drop. A quarter cup is enough to affect the sauce’s chemistry before it cooks off.
Loosen the Cream With Pasta Water Before It Hits the Pan. Pouring heavy cream directly into a pan of undiluted tomato paste over medium-high heat is a recipe for curdled sauce. Add the cream gradually, and use a splash of starchy pasta water to help it emulsify. Whisk the cream and pasta water together in a measuring cup, then pour the mixture into the pan off the heat or over very low heat. The sauce comes together silky and glossy instead of grainy.
Blended Cottage Cheese for Protein. This upgrade changes everything. Blending cottage cheese until completely smooth and whisking it into the cream gives you the same silky texture as heavy cream, plus about 12 grams of added protein for the whole dish. Once you mix it with the tomato paste, garlic, and Parmesan, nobody will know it’s there. It just tastes like a creamier version of the sauce.
Reserve at Least 1 Cup of Pasta Water. Starchy pasta water is the secret to a sauce that clings to every piece of pasta. It emulsifies with the cream, butter, and Parmesan to create a silky, cohesive sauce that coats instead of pooling. Add it a splash at a time until the sauce reaches the right consistency.
Add the Parmesan Off the Heat. Parmesan seizes and clumps when it melts over high heat. Turn off the burner, then add the Parmesan and toss vigorously. The pasta and sauce’s residual heat is enough to melt it into a smooth, creamy finish.
Finish With Cold Butter. This restaurant trick makes the sauce glossy and restaurant-quality. Toss a couple of tablespoons of cold butter into the pasta off the heat; it emulsifies into the sauce and gives it a velvety sheen. It’s the same technique used in classic French sauces.
Make It Family-Friendly by Adjusting the Heat. Gigi’s original is spicy. If you’re making this for kids or anyone who doesn’t love heat, dial the red pepper flakes back to ¼ teaspoon or skip them entirely. The sauce is still deeply flavorful without the spice.
Toss the Pasta in the Sauce, Not the Other Way Around. Finishing the penne in the skillet for 1 to 2 minutes lets the pasta absorb the sauce instead of just being coated. This is what makes every bite taste seasoned, not just topped.
This is the kind of meal people request again and again. It’s creamy, spicy, and undeniably delicious.
Gigi Hadid Vodka Pasta Recipe (High Protein Version)
A creamy, spicy vodka pasta inspired by Gigi Hadid's original, with a blended cottage cheese upgrade for extra protein. Ready in 30 minutes and packed with 28g protein per serving.
Ingredients
For the Pasta
- 16 oz dry penne or rigatoni
- 2 tbsp coarse kosher salt, for the pasta water
- 1 cup reserved pasta water
For the Vodka Sauce
- 2 tbsp olive oil
- 2 tbsp unsalted butter, plus 2 tbsp cold butter for finishing
- ½ small yellow onion, finely diced (or 1 large shallot)
- 2 cloves garlic, minced
- 1 (6 oz) can tomato paste
- ¼ tsp red pepper flakes, or to taste (use ½ tsp for more heat)
- ¼ cup vodka
- 1 cup 2% cottage cheese, blended until completely smooth
- ½ cup heavy cream
- ½ cup freshly grated Parmesan, plus more for serving
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- ¼ cup fresh basil, chopped, for garnish (optional)
Optional Protein Add-Ins
- 2 cups shredded rotisserie chicken
- 1 lb large shrimp, seared
- 2 Italian chicken sausage links, sliced and browned
Instructions
- Boil the pasta. Bring a large pot of water to a rolling boil and add the 2 tablespoons of kosher salt. Add the penne and cook for 1 to 2 minutes less than the package directions. It will finish cooking in the sauce. Reserve at least 1 cup of pasta water, then drain. Do not rinse.
- Sauté the aromatics. Heat the 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes, until soft and translucent. Add the minced garlic and cook for 30 seconds, until fragrant. Do not let the garlic brown.
- Caramelize the tomato paste. Add the entire can of tomato paste and the red pepper flakes to the skillet. Cook, stirring constantly, for 3 to 4 minutes, until the tomato paste darkens from bright red to deep brick-red. This step is what removes the raw tin taste and builds the sweet, concentrated base of the sauce.
- Deglaze with vodka. Pour in the ¼ cup of vodka. Stir vigorously for 1 to 2 minutes as the vodka bubbles and the alcohol cooks off. The raw alcohol smell should disappear and the pan should smell sweet and tomatoey.
- Blend the cottage cheese. While the vodka cooks off, add the cottage cheese to a blender or food processor and blend for 45 seconds, until completely smooth with no visible curds. Set aside.
- Build the cream sauce. Reduce the heat to medium-low. In a measuring cup, whisk the heavy cream, blended cottage cheese, and ¼ cup of the reserved pasta water together until smooth. Pour the mixture into the skillet and stir until a smooth, glossy sauce forms. If it looks thick, add another splash of pasta water.
- Emulsify the Parmesan and butter. Turn off the heat. Add the drained penne to the skillet along with the 2 tablespoons of cold butter, the freshly grated Parmesan, and another splash of pasta water. Toss vigorously for 1 to 2 minutes, until the butter and Parmesan melt completely and the sauce tightly coats every piece of penne in a silky sheen.
- Season and serve. Taste and adjust salt, pepper, and red pepper flakes. Stir in the fresh basil if using. Serve immediately with extra Parmesan on top and a pinch of red pepper flakes for heat.
Notes
Protein per Serving: About 28gNutrition Note: Protein calculated from 16 oz dry penne (≈56g), ½ cup freshly grated Parmesan (≈20g), 1 cup 2% cottage cheese (≈24g), and ½ cup heavy cream (≈2g) — about 102g total across 6 servings — about 28g per serving, with about 4g more from the cottage cheese and Parmesan. About 480 calories per serving. For a lighter version, swap the heavy cream for half-and-half and reduce the butter to 2 tablespoons total. Calories drop to about 420 per serving.
Tips for the Best Gigi Hadid Pasta
Caramelize the tomato paste until it darkens. Cook it for a full 3 to 4 minutes, stirring constantly, until it turns deep brick-red. This removes the raw, metallic taste and builds the sauce’s sweet, concentrated base.
Use 2 tablespoons of olive oil, not ½ cup. Cooking a full can of tomato paste in too much oil turns it into greasy sludge that never emulsifies. Two tablespoons is enough to bloom the aromatics and caramelize the paste.
Use ¼ cup of vodka, not 2 tablespoons. Vodka is a chemistry trick—the ethanol binds to water and fat molecules to carry aromatic compounds into the cream. A quarter cup actually contributes to the sauce.
Loosen the cream with pasta water before it hits the pan. Pouring heavy cream directly into undiluted tomato paste over heat can curdle the dairy. Whisk the cream, blended cottage cheese, and pasta water together first, then pour the mixture into the pan.
Blend the cottage cheese completely smooth. Any visible curds will show up as grainy spots in the sauce. Forty-five seconds in a blender is the whole difference.
Add the Parmesan off the heat. Parmesan seizes and clumps when it melts over high heat. Turn off the burner, then add the Parmesan and toss vigorously.
Finish with cold butter. Toss in a couple of tablespoons of cold butter off the heat; it emulsifies into the sauce and gives it a velvety, restaurant-quality sheen.
Reserve at least 1 cup of pasta water. Starchy pasta water helps the sauce cling to every piece of pasta. Add it a splash at a time until the sauce reaches the right consistency.
Toss the pasta in the sauce, not the other way around. Finishing the penne in the skillet for 1 to 2 minutes lets it absorb the sauce instead of just being coated.
Adjust the heat for your family. The original Gigi Hadid pasta is spicy. Use ¼ teaspoon of red pepper flakes for a mild version that kids will eat, or up to ½ teaspoon for the full spicy experience.
Easy Variations
Penne Alla Vodka with Chicken. Add 2 cups shredded rotisserie chicken or 2 sliced, browned chicken breasts to the sauce during the last 2 minutes of cooking. Protein jumps to about 38g per serving.
Vodka Sauce Pasta with Shrimp. Sear 1 lb large shrimp in a separate skillet for 1 to 2 minutes per side, then add to the pasta at the end. Protein stays about the same.
Spicy Vodka Pasta (Original Gigi Style). Double the red pepper flakes to ½ teaspoon, and add 1 teaspoon Calabrian chili paste or chili crisp to the sauce with the tomato paste. It’s a slow, warming heat that cuts through the richness.
Creamy Vodka Pasta (Lighter Version). Swap the heavy cream for half-and-half and reduce the butter to 2 tablespoons total. Calories drop to about 420 per serving, and the protein stays about the same.
Vegetarian Vodka Pasta. Skip any protein add-ins and add 2 cups of sautéed mushrooms and a can of chickpeas to the sauce. Protein drops to about 22g per serving, but the flavor is still excellent.
Vodka Pasta with Italian Sausage. Brown 1 lb of Italian chicken sausage in the skillet before the aromatics go in. Remove the sausage, make the sauce, then add it back at the end. Protein jumps to about 35g per serving.
Storage and Food Safety
Refrigerator: Store leftovers covered in an airtight container for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of broth or cream to loosen the sauce.
Freezer: The sauce freezes well for up to 3 months. Cook the pasta fresh when you’re ready to serve. Freeze the sauce in a zip-top bag laid flat and thaw overnight in the refrigerator.
Make Ahead: Make the sauce up to 3 days ahead and store it in the refrigerator. Cook the pasta fresh when you’re ready to serve.
Food Safety: If using chicken or shrimp, bring it to an internal temperature of 165°F (chicken) or 145°F (shrimp) before serving. Cool leftovers within 2 hours and refrigerate promptly. Reheat leftovers to 165°F. Do not leave the pasta at room temperature for more than 2 hours.
Frequently Asked Questions
Is this the original Gigi Hadid pasta recipe? No. This is inspired by Gigi Hadid’s viral vodka pasta from 2020. The original recipe calls for ½ cup of olive oil and 2 tablespoons of vodka. This version adjusts those ratios and adds blended cottage cheese for extra protein while keeping the same creamy, spicy flavor profile.
How much protein is in Gigi Hadid pasta? The original version has about 18g of protein per serving from the pasta and Parmesan. This version brings it up to about 28g per serving by adding blended cottage cheese to the sauce.
Why does my vodka pasta taste raw? The tomato paste wasn’t caramelized long enough. Cook it for 3 to 4 minutes, stirring constantly, until it darkens to deep brick-red. This is what removes the raw tin taste.
Why does my vodka pasta turn out greasy? I used too much oil to cook the tomato paste. The original Gigi Hadid recipe calls for ½ cup olive oil, which is more than needed. Two tablespoons is enough.
Why does my vodka pasta sauce curdle? You poured the heavy cream directly into undiluted tomato paste over heat. Whisk the cream, blended cottage cheese, and pasta water together first, then pour the mixture into the pan off the heat.
Can I make this without vodka? Yes. Use an equal amount of chicken broth or vegetable broth and add 1 tablespoon of fresh lemon juice at the end for brightness. It won’t taste exactly the same, but it’s a solid substitute.
Can I make this kid-friendly? Yes. Reduce the red pepper flakes to ¼ teaspoon or skip them entirely. The sauce is still deeply flavorful without the spice.
Can I make this with chicken? Yes. Add 2 cups shredded rotisserie chicken or 2 sliced, browned chicken breasts during the last 2 minutes of cooking. Protein jumps to about 38g per serving.
Can I make this dairy-free? Yes. Use dairy-free cream cheese, dairy-free cottage cheese, and a dairy-free Parmesan alternative. Use full-fat coconut milk instead of heavy cream. Expect a slightly different flavor and texture.
Can I make this gluten-free? Yes. Use gluten-free penne and gluten-free pasta water. Everything else in the recipe is naturally gluten-free.
What do I serve with Gigi Hadid pasta? Crusty bread, a simple green salad with lemon vinaigrette, or roasted broccoli. The pasta and Parmesan make it a complete meal on its own.
More Easy Healthy Pasta Recipes You’ll Love
One-Pan Lemon Garlic Shrimp Orzo
Easy Healthy Tuscan Shrimp Pasta
Creamy Miso Udon Noodle Recipe
Conclusion
A Gigi Hadid Pasta recipe is the kind of dinner that earns its spot in the weekly rotation. It’s creamy, spicy, and undeniably delicious. And with about 28 grams of protein per serving, it’s a real meal that keeps you full.
Gigi’s original version is delicious, but it’s heavier and lower in protein than it could be.
This one is inspired by hers and keeps every bit of the caramelized tomato paste, the silky cream sauce, and the Parmesan depth you love, and rebuilds it with the right ratios—2 tablespoons of olive oil, not ½ cup. A quarter cup of vodka, not 2 tablespoons.
A blended cottage cheese upgrade for extra protein. And finish with cold butter to give the sauce a restaurant-quality gloss.
The three things that make it work are these. Caramelize the tomato paste until it darkens to deep brick-red. Use the right amount of vodka, so it actually contributes to the sauce. And loosen the cream with pasta water before it hits the pan.
About 28 grams of protein per serving. Six generous portions. Ready in 30 minutes, one skillet, and endlessly adaptable with chicken, shrimp, or sausage.
Make it tonight and add it to your weekly rotation. This Gigi Hadid pasta earns a permanent spot on the table.
