This pasta dish stands out for its velvety, fiery sauce that combines the warmth of red pepper flakes with the creaminess of heavy cream and Parmesan. The tomato paste base gives it a deep, robust flavor that clings beautifully to each piece of pasta, while a hint of garlic adds a fragrant undertone. It’s rich yet balanced, comforting yet vibrant—the kind of recipe that makes any ordinary night feel a little more special.

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Ingredient Breakdown

The beauty of this pasta lies in the way simple ingredients come together in perfect harmony. The tomato paste is the foundation, transforming into a deeper, richer flavor as it caramelizes in olive oil and garlic. Heavy cream softens that intensity, turning the sauce into something luxuriously smooth and slightly sweet. A generous amount of Parmesan cheese adds salty depth, creating that unmistakable Italian-inspired flavor.

Red pepper flakes bring the heat—just enough to tingle without overwhelming. The dried basil introduces herbal warmth, balancing the sauce’s richness. Finally, butter gives the dish a glossy finish, while the reserved pasta water binds the sauce to the pasta, ensuring every bite is perfectly coated. Garnishes like parsley and extra chili flakes not only add color but also enhance the freshness and spice of this dish.

Step-by-Step Preparation Guide

To start, bring a large pot of generously salted water to a rolling boil and cook your pasta until it’s al dente—firm but tender. Reserve about a cup of the starchy pasta water before draining, as it will be key to achieving that silky texture in the final dish.

While the pasta cooks, heat olive oil in a saucepan over medium heat. Add minced garlic and tomato paste, stirring frequently until the mixture darkens into a deep red hue and smells irresistibly rich. This caramelization step is crucial—it mellows the acidity of the tomato paste and builds a deeper, more complex flavor base.

Next, reduce the heat and pour in the heavy cream. Stir slowly until it blends into a velvety, coral-colored sauce. Allow it to simmer for a few minutes so the flavors meld together. Season with red pepper flakes, dried basil, salt, and black pepper, stirring gently to ensure even distribution of flavor.

Add in the Parmesan, butter, and about half a cup of pasta water. Stir until the sauce transforms into a glossy, cohesive mixture that coats the back of a spoon. Add the pasta directly into the pan, tossing it thoroughly to ensure each piece is evenly coated. If the sauce feels too thick, drizzle in more pasta water a few tablespoons at a time until it reaches the perfect consistency.

Finish by sprinkling extra Parmesan cheese, freshly chopped parsley, and an extra pinch of red pepper flakes over the top. Serve it warm, creamy, and full of flavor—just as it should be.

Recipe Tips

How to achieve the ideal balance of spice without overpowering the creaminess
Start with a small amount of red pepper flakes and increase gradually. The cream and cheese mellow the heat, so taste as you go.

The best way to adjust sauce thickness using pasta water
Add pasta water little by little until you reach a silky texture that clings lightly to the noodles.

Tips for ensuring the tomato paste caramelizes without burning
Stir continuously over medium heat until the color deepens. If it cooks too quickly, lower the heat and add a touch of olive oil.

Choosing between rigatoni, penne, or other pasta types for the best texture and sauce cling
Short, ridged shapes like rigatoni or penne hold onto the creamy sauce beautifully, but spaghetti works well for a smoother bite.

Creative Variations

This pasta’s creamy, spicy base makes it endlessly versatile. For a vodka-infused twist, add a splash of vodka just before pouring in the cream to enhance the depth of flavor. If you prefer a heartier meal, toss in sautéed shrimp, grilled chicken, or crispy pancetta for added protein and texture. To keep it vegetarian, fold in roasted cherry tomatoes, spinach, or zucchini near the end of cooking for a burst of color and freshness.

Those seeking a lighter option can swap the heavy cream for half-and-half, coconut cream, or oat cream, maintaining the creaminess while reducing richness. For an extra indulgent version, finish the sauce with a drizzle of truffle oil or a dollop of ricotta before serving.

What to Serve With This Recipe

A pasta this rich deserves equally thoughtful accompaniments. Pair it with a crisp Caesar salad or a simple arugula salad tossed with lemon vinaigrette to balance the creaminess. A side of warm garlic bread or roasted vegetables—like asparagus or bell peppers—adds texture and freshness.

For beverages, a chilled Pinot Grigio or Chardonnay complements the creamy, spicy notes of the sauce beautifully. If you’re keeping it non-alcoholic, sparkling water with a wedge of lemon or a light iced tea works just as well. To finish the meal, a tiramisu, lemon sorbet, or dark chocolate mousse makes the perfect sweet finale.

Frequently Asked Questions

Can I make this pasta ahead of time or meal prep it?
Yes. Cook and store the sauce separately, then toss it with freshly cooked pasta before serving to maintain its texture.

How can I store and reheat leftovers without drying out the sauce?
Store in an airtight container for up to 3 days. Reheat gently with a splash of milk or water to restore creaminess.

Can I replace heavy cream with a dairy-free alternative?
Absolutely. Coconut cream, cashew cream, or oat cream work wonderfully while keeping the dish rich and smooth.

What can I use instead of tomato paste if I run out?
Use double the amount of tomato purée or crushed tomatoes, simmering longer to achieve a thicker consistency.

Creamy, spicy, and irresistibly smooth, this Gigi Hadid Pasta is everything a comfort dish should be—bold in flavor, effortless to make, and endlessly customizable. Each forkful delivers a luxurious blend of heat, richness, and freshness that feels indulgent yet easy enough for any weeknight. Whether shared with friends or enjoyed solo, this recipe proves that simplicity and sophistication can truly go hand in hand.

Ingredients

16 ounces rigatoni or penne pasta
1/2 cup extra virgin olive oil
2/3 cup tomato paste
1 tablespoon fresh garlic, finely minced
1 1/3 cups heavy cream
2 teaspoons red pepper flakes, or adjust to taste
2 teaspoons dried basil
Salt and freshly ground black pepper, to taste
1/2 cup freshly grated Parmesan cheese, plus more for serving
2 tablespoons unsalted butter
1 cup reserved pasta water
Optional garnish: finely chopped parsley and extra red pepper flakes

Instructions

Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Before draining, reserve at least one cup of pasta water and set aside.

In a large saucepan, heat the olive oil over medium heat. Add the minced garlic and tomato paste, stirring frequently for 4 to 5 minutes until the tomato paste darkens from a bright red to a deep, rich reddish-brown hue. This gentle caramelization enhances the flavor and reduces the natural acidity of the tomato paste.

Lower the heat slightly and stir in the heavy cream, whisking until fully incorporated into a smooth, velvety sauce. Allow it to simmer gently for 2 to 3 minutes so the flavors can meld together.

Season with red pepper flakes, dried basil, salt, and black pepper to taste. Stir to combine, letting the herbs and spice infuse into the sauce. Next, add the Parmesan cheese, butter, and about 1/2 cup of the reserved pasta water. Stir continuously until the sauce becomes glossy and creamy. Add more pasta water, a few tablespoons at a time, if needed to reach your desired consistency.

Add the cooked pasta directly into the sauce and toss thoroughly, ensuring each piece is coated in the luscious, spicy cream sauce. Serve immediately, topped with extra Parmesan cheese, a sprinkle of parsley, and a pinch of red pepper flakes for added heat and color.

This pasta delivers a perfect balance of creaminess, spice, and richness—a comforting, restaurant-worthy dish made right in your own kitchen.