Does Gigi Hadid's spicy vodka pasta work?

Chef's version

30 min · serves 4 · after Gigi Hadid's recipe, with the fixes in

You need

• 1/4 cup extra-virgin olive oil
• 1 shallot (or 1/2 small onion), finely chopped
• 2 garlic cloves, finely chopped
• 1/2 cup tomato paste
• 2 tbsp vodka
• 1 cup heavy cream
• 1 to 2 tsp chili flakes (1 is plenty for most people)
• 1 lb (450 g) medium shells or orecchiette
• 2 tbsp butter
• 1/2 cup finely grated Parmesan, plus more to serve
• Basil leaves, salt and black pepper

How to make it

1. Bring a big pot of water to a boil and salt it well.
2. In a large, wide pan, warm the oil over medium heat. Cook the shallot and garlic, stirring, until soft but not brown, 3 to 4 minutes.
3. Add the tomato paste and keep stirring it into the oil until it darkens to brick red and starts to catch on the pan, 4 to 5 minutes.
4. Pour in the vodka and scrape up the bottom of the pan. Let it bubble for 1 minute.
5. Turn the heat to low and stir in the cream and chili flakes until smooth. Keep it at a bare simmer while the pasta cooks.
6. Cook the pasta until just al dente. Scoop out a mug of the water, drain, and add the pasta to the sauce.
7. Take the pan off the heat. Add the butter, Parmesan and a splash of pasta water and toss hard until the sauce is glossy and coats every shell. Season with salt and pepper.
8. Serve with torn basil and more Parmesan.

Good to know

• No vodka? Leave it out and add a squeeze of lemon at the end for the same lift.
• Shells and orecchiette catch the sauce; penne works too.

Save it and it opens in Chef Amazing with a timeline, mise en place and what you already have. Chef's own write-up, in our words, credited to Gigi Hadid.