I’ve seen this pasta across a variety of different platforms and called a bunch of different names, like ‘The Gigi Hadid Pasta’. Gigi Hadid did not invent vodka sauce, so no, I’m not calling it that. In my hometown, a local restaurant, Combine Brothers, calls this pink pepper sauce. It’s spicy, creamy, tomatoey, garlicky, and brilliantly delicious. You can add vodka to this, but I didn’t and it is still spot on.
- 6 oz Tomato Paste
- 1 TBSP Olive Oil
- 1 Cup Heavy Cream
- 1 TBSP Butter
- 1 Yellow Onion, finely diced
- 4 Cloves of Garlic, finely chopped
- 1-2 TBSP of Red Pepper Flakes, depending on taste
- 1/4 Cup Parmesan Cheese
- 1/4 Cup Pasta Water
- Pasta of your choice
- Salt + Pepper
- Pinch of Sugar
Let’s Get Cooking
In a large skillet, heat up the olive oil on MED heat. Add in the garlic + onion and saute until the onions become translucent and fragrant. Add in the heavy cream + tomato paste and stir gently to combine.
Once combined add in the red pepper flakes + parmesan+ butter + pinch of sugar + salt + pepper. Stir to combine. Taste test to see if it is spicy enough for you or add more RPF if needed.
While the sauce is cooking, cook your pasta according to package directions. While the pasta is cooking, take 1/4 cup of pasta water and add it to the tomato sauce.
When the pasta has finished cooking, drain, but DON’T RINSE and add to the tomato sauce. Gently stir to cover the pasta well in the sauce.
Transfer to a bowl and top with additional cheese.
Made with Love,