When a friend texted me this recipe with the comment, “you must make this,” I was a bit surprised. First of all, I was shocked that a supermodel like Gigi Hadid ate pasta, let alone had her own recipe for a sauce…..and  this sauce uses heavy cream!  I totally trust this friend when it comes to food, so I had to give it a try. 

Being skeptical, I decided to try this recipe on teenage grandchildren.  They all know of the beautiful Gigi Hadid, and I thought they’d get a kick out my making her recipe, even if it didn’t turn out to be as good as Uncle Dick’s vodka sauce (recipe in the archives).  We all know and love his recipe.  But this was completely different.   They all watched in amazement as I gathered the ingredients, and when there wasn’t a single can of Italian plum tomatoes, we looked at each other puzzled.  How could that be possible?!  

My skepticism was growing by the minute, but I still had faith in my gourmand friend.  She would never lead me astray.

Well, were we pleasantly surprised??!!!  It was so delicious!  It had an old fashioned, sort of nostalgic taste about it, that made you want to go back for more. Some of my bigger eaters went back for thirds.  Honestly, I couldn’t believe it.  This has now become a regular pasta dish for us, and everyone leaves with the recipe in hand.  That’s why I must share it with you.  Best of all, you can make the sauce while the pasta is boiling.  That’s how easy it all comes together.  

So, if you want to look like a supermodel, make this pasta sauce (just kidding!).

If you want to delight your tastebuds (and dinner guests), make this pasta sauce.  

I have added peas sometimes, as Uncle Dick used to do, and that’s a nice change, especially if you make it as often as I do.

Recipe: serves 2

1/4 cup olive oil

1 small (I used a large one) clove garlic, diced

1/4 cup green onion (truly, a yellow onion works as well)

1/4 cup tomato paste

1/2 cup heavy cream

1 TBSP vodka ( you know I added more)

1 tsp red pepper flakes

8 ounces pasta. ( she suggests shells or orecchiette, but I use penne or ziti)

1 TBSP butter

1/4 cup grated parmesan cheese

Basil, chopped to serve ( I have omitted the basil if I don’t have it on hand…..)

Salt and pepper to taste

In a large saucepan or skillet, heat olive oil, garlic and onion. Cook until soft.

Add paste and cook until it appears darker in color and a bit caramelized.

Add in heavy cream and vodka and cook until a bit evaporated. Add in red pepper flakes ( adjust to your liking of spice) and keep stirring until combined. 

Season with salt and pepper and remove from heat.

Cook pasta separately. When pasta is almost done, save 1/4 cup of pasta water before draining.

Add in the butter. Stir over low heat until butter has melted.

Add pasta and pasta water to the sauce in the pan and stir well.

Take off the heat and add the parmesan cheese and basil to serve. 

NOTE*. If adding peas, add them right after the vodka and cream. I use frozen and partially thaw first if I remember.