Back in 2020, while the rest of the world was sourdough-obsessed and stuck indoors, Gigi Hadid casually dropped a cooking tutorial on her Instagram Stories that essentially broke the food internet. She was pregnant at the time, craving something spicy and comforting, and what she whipped up became known globally as "the Gigi Hadid pasta." Honestly, it’s just a spicy vodka sauce. But there was something about the way she made it—using tiny shell pasta and skipping the actual vodka because she didn’t have any—that made it feel accessible to everyone with a half-empty pantry.
Even now, years later, people are still searching for the exact gigi hadid pasta ingredients because it’s one of those rare viral trends that actually tastes good. It isn't just a "celebrity recipe" gimmick. It’s a legit, creamy, high-heat pasta dish that takes about 20 minutes to make.
The beauty of it is in the simplicity. You probably have 90% of the stuff in your kitchen right now.
The Essential Gigi Hadid Pasta Ingredients
If you want to make it exactly how Gigi did in that original viral clip, you have to be specific about the tomato base and the "aromatics." She didn't use a jar of Prego. She used tomato paste, which is the secret to that deep, concentrated orange color and the slightly sweet, umami punch.
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Here is the breakdown of what you actually need:
- The Pasta: Gigi used small shells (conchiglie). This is crucial. The little nooks in the shells act like tiny buckets that scoop up the heavy sauce. You can use penne or rigatoni, sure, but shells are the "authentic" choice here.
- The Fat: About 1/4 cup of extra virgin olive oil. It seems like a lot, but it’s the base of the sauce.
- Aromatics: One small shallot (or a quarter of a red onion) and a fat clove of garlic, both finely diced.
- The Concentrated Flavor: 1/4 cup of tomato paste. Do not swap this for tomato sauce or crushed tomatoes; it won’t work.
- The Creaminess: 1/2 cup of heavy cream.
- The Heat: 1 teaspoon of red pepper flakes. Adjust this if you’re a wimp or a heat-seeker, but Gigi’s version is famously "spicy."
- The Finisher: 1 tablespoon of butter and 1/4 cup of freshly grated Parmesan cheese.
- Freshness: A handful of chopped basil to top it off.
- The Secret Weapon: Pasta water. Never, ever throw away all your pasta water.
Wait, Where is the Vodka?
Funny story—the recipe is technically a "Spicy Vodka Pasta," but in the video that started the craze, Gigi famously said, "we don't have vodka, so we're making it without."
If you do want to add it, you’d toss in about a tablespoon right after the tomato paste has caramelized. It helps emulsify the fats and adds a sharp acidity that cuts through the heavy cream. But as the supermodel proved, it’s totally optional.
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The biggest mistake people make when gathering their gigi hadid pasta ingredients is rushing the tomato paste step.
You can't just throw the paste in and immediately pour the cream. You have to "fry" the tomato paste in the olive oil until it turns from a bright red to a dark, rusty brick color. This caramelization removes the raw metallic taste and creates a velvety foundation.
Once that paste is dark and smelling slightly sweet, then you whisk in the heavy cream. It should turn a vibrant, "Instagrammable" orange almost instantly.
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Why the Butter and Cheese Go Last
Gigi adds the butter and the Parmesan at the very end, once the pasta is already in the pan. This is a classic Italian move called mantecatura. It creates a glossy, emulsified coating rather than a clump of melted cheese sitting at the bottom of the bowl.
Customizing the Heat and Heartiness
While the original is vegetarian, the internet has spent the last few years modding this recipe like a video game.
If you want more protein, grilled chicken or seared shrimp fits perfectly. Some people add crispy pancetta at the beginning with the shallots to lean into that salty, smoky vibe. If you’re vegan, you can swap the heavy cream for full-fat coconut milk (it stays creamy without tasting too much like coconut) and use nutritional yeast instead of Parm.
Pro-Tips for the Best Results
- Salt your water: Your pasta water should taste like the sea. Since you're using that water to thin the sauce later, it’s your main source of seasoning.
- Fresh Garlic only: Don't use the pre-minced stuff in a jar. It tastes like vinegar and will ruin the delicate creaminess.
- The "Saucy" Factor: If the sauce looks too thick or "gloopy," add more pasta water a tablespoon at a time. It should look shiny and coat the back of a spoon.
Actionable Next Steps for Your Kitchen
To recreate this viral hit tonight, start by mise-en-place—basically, chop your shallots and garlic before you even turn on the stove. This sauce moves fast once the heat is on.
- Boil your shells for 2 minutes less than the box says (they’ll finish cooking in the sauce).
- Caramelize that tomato paste until it's dark.
- Save a full cup of pasta water just in case you need it.
- Top with way more basil than you think you need for that fresh contrast.
Enjoy your bowl of 2020 nostalgia. It's one of the few trends that actually earned its stay.