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+ servings
Skillet with spicy vodka pasta and a wooden spoon resting inside.
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5 from 1 vote

Spicy Vodka Pasta

This spicy vodka pasta is equal parts creamy, hot, and loaded with bold fresh flavor. It makes the perfect quick and easy weeknight meal that even Gigi Hadid whips up in her spare time! Made with just a few simple ingredients and can be made gluten free and dairy free.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner
Cuisine: Italian
Keyword: Gigi Hadid pasta, Gigi Hadid spicy vodka pasta, spicy vodka pasta, vegan spicy vodka pasta
Servings: 4 servings
Calories: 362kcal


  • 3 tablespoon olive oil
  • cup white onion chopped, approx. ¼ of an onion
  • 1 garlic clove finely chopped
  • 6 oz tomato paste
  • 1 teaspoon red pepper flakes start with ½ teaspoon and add more if needed
  • ½ teaspoon cayenne pepper
  • 1 teaspoon sea salt
  • 8 oz pasta any type of pasta will work
  • 2 tablespoon vodka optional
  • ¼ cup coconut cream
  • ½ cup non-dairy milk I used almond milk
  • cup parmesan cheese grates, optional, substitute with vegan cheese or ¼ cup nutritional yeast to make this dairy free
  • Chives to garnish, optional
  • Parsley to garnish, optional


  • Heat the olive oil in a large saucepan over medium heat with the onion and garlic. Cook for 2 - 3 minutes until the onions are translucent and soft. Stir frequently to prevent burning.
  • Spoon the tomato paste into the saucepan along with the red pepper flakes, cayenne pepper, and salt. Stir the tomato paste into the olive oil, onions, and spices and cook until it turns a deeper brick colored red (about 5 minutes). The tomato paste will be thick in consistency but should darken in color and begin to caramelize.
  • While the tomato paste is cooking, boil a pot of water for the pasta and cook the noodles al dente according to the package instructions. Reserve 1 cup pasta water before straining.
  • Once the tomato paste is dark red and caramelized, turn the stove down to low and add the vodka, coconut cream, non-dairy milk, and parmesan cheese, if using, to the saucepan. Gently stir to incorporate until the sauce is an orange red color. The sauce will thin out slightly but still be on the thicker side.
  • Add the cooked pasta to the pan and pour in ½ cup of the reserved pasta water. Toss the noodles with the sauce until well coated. Add more of the pasta water to thin out the sauce to your desired consistency.
  • Serve the pasta in individual bowls and top with chopped chives, parsley, and more grated cheese if desired, and enjoy!


Calories: 362kcal | Carbohydrates: 10g | Protein: 4g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 7mg | Sodium: 1827mg | Potassium: 327mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1978IU | Vitamin C: 6mg | Calcium: 93mg | Iron: 4mg