Description
A creamy, spicy tomato pasta inspired by the viral Gigi Hadid favorite, made with shell pasta, tomato paste, cream, Parmesan, and a gentle kick of red pepper flakes.
Ingredients
Scale
- 1 pound shell pasta
- 1/4 cup olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup tomato paste
- 1/2 cup heavy cream
- 1 tablespoon vodka (optional)
- 1 teaspoon red pepper flakes
- 2 tablespoons unsalted butter
- 1/2 cup Parmesan cheese, finely grated
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/2 cup reserved pasta water
Instructions
- Bring a large pot of well-salted water to a boil over high heat. Set a deep skillet over medium heat.
- Cook the shell pasta until just al dente. Reserve 1/2 cup pasta water, then drain the pasta.
- Add olive oil to the skillet and cook the diced onion for 3 to 4 minutes until soft and lightly translucent.
- Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
- Add the tomato paste and cook for 2 to 3 minutes, stirring often, until it darkens slightly.
- Pour in the heavy cream and vodka, if using, then stir until smooth.
- Add the red pepper flakes, butter, salt, and black pepper. Stir until the butter melts into the sauce.
- Add the drained pasta to the skillet and toss to coat.
- Sprinkle in the Parmesan and add reserved pasta water a little at a time until the sauce becomes glossy and clings to the pasta.
- Taste, adjust seasoning if needed, and serve warm with extra Parmesan and black pepper.
Notes
- Freshly grated Parmesan melts more smoothly than pre-grated cheese.
- You can skip the vodka and still get a delicious, creamy sauce.
- Add pasta water gradually so you can control the final texture.
- Store leftovers in the refrigerator for up to 3 days and reheat gently with a splash of water or cream.