Gigi Hadid's Recipe For Spicy Vodka Pasta Sauce Is the Best Thing I've Ever Cooked at Home

In a large sauce pan:

• Heat 1/4 cup olive oil.
• Add a small clove of garlic, diced, and 1/4 of a shallot (I only had red onion, so used a little less than a quarter of one.
• Cook till soft

Editor's Note: I immediately thought there was too much oil in this recipe, from the very first stage, but persevered and found the final dish wasn't oily at all. That said, if you don't like using much oil in your cooking, I'd suggest halving Gigi's suggested amount.

• Add in 1/4 cup of tomato paste.
• Cook until darker and a bit caramelised.

• Add one tablespoon of vodka to the pan and cook until it almost evaporates. (You can also skip the vodka altogether if you prefer.)
• Add 1/2 cup of heavy cream to pan.
• Add one teaspoon red pepper (chilli) flakes — or more if you like it hotter.

• Keep stirring until combined.
• Season with salt and pepper.
• Remove the sauce from the heat.
• Cook your pasta (about 250 grams for two people). When the pasta is cooked, save 1/4 cup of pasta water before draining.

Editor's Note: I recommend reserving an additional 1/4 cup pasta water, just in case you need it in the next step.

• Add the cooked pasta, 1/4 cup reserved pasta water, and one tablespoon of butter to the pan.
• Stir over a medium heat till the cutter has melted and the sauce is "saucyyyyy."

• Add 1/4 cup of parmesan cheese to the pan and stir.
• Taste and add more salt and pepper if needed.

Editor's Note: If your sauce is too thick or simply not saucy enough, slowly add the additional pasta water you put aside earlier until it reaches your desired consistency.