Nothing hits quite like a bowl of spicy rigatoni — creamy, bold, and just the right amount of fiery. This pasta went viral after Gigi Hadid’s spicy rigatoni recipe went viral on instagram. Many people have compared it to a classic spicy vodka pasta. However, Gigi’s version (and mine) omit the vodka, and lean instead into a silky tomato-cream sauce with plenty of red pepper flakes. My version is also topped with fresh burrata to make this dish even more indulgent and satisfying, while still being surprisingly easy to make at home.
In this recipe, I’ve broken down not just how to make it, but also why each step matters — from perfectly toasting your tomato paste to using pasta water for emulsification — so you’ll get consistent results every time. And, if you’re a pasta lover, you’ve gotta make sure to check out my Creamy Pumpkin Pasta, Pasta Pomodoro, and my veggie-packed Green Goddess Pasta.
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Table of contents
Key Ingredients
Shallots and Garlic: Create the aromatic base. Shallots add natural sweetness, while garlic gives savory depth. Cook gently to avoid bitterness.
Tomato Paste: Provides concentrated tomato flavor. Cooking it until caramelized deepens the taste and gives the sauce its signature richness.
Red Pepper Flakes (or Calabrian Chiles): Red pepper flakes bring straightforward heat, while Calabrian chiles add a smoky, fruity kick often used in restaurant versions. (I went to Cesarina in San Diego and they used Calabrian chilies in my pasta and it was literally the best pasta I’ve ever tasted).
Heavy Cream + Parmesan: Cream balances acidity and makes the sauce velvety, while Parmesan adds salty tang and umami that helps the sauce cling to the pasta.
Pasta Water: The secret to a glossy, emulsified sauce. Its starch binds cream, cheese, and tomato into one smooth, silky coating.
Rigatoni or Paccheri: Tubular pastas with ridges are best for catching the sauce, ensuring every bite is coated.
Burrata: The indulgent topping. Placed over hot pasta, it melts slowly into the sauce, cooling the spice and adding buttery richness.
How to Make Spicy Rigatoni Pasta
- Sauté shallots and garlic in olive oil.
- Stir in tomato paste and cook until caramelized.
- Add pasta water, cream, and red chili flakes; whisk until smooth.
- Stir in Parmesan and season to taste.
- Toss pasta in the sauce, then plate with burrata and garnish.
Shreya’s Tips to Make the Perfect Spicy Rigatoni
Don’t burn your garlic and shallots: Garlic burns quickly, and once it does, there’s no saving the sauce. Having tested this recipe multiple times, I’ve found that keeping the pan at medium heat and adding tomato paste as soon as the aromatics are fragrant gives you the perfect base without bitterness.
Don’t skip toasting your tomato paste: Many home cooks stir tomato paste in and move on — but don’t. Caramelizing for 2–3 minutes develops a sweet, umami depth. Professional chefs use this step for sauces from ragù to stews because it transforms concentrated tomato flavor from flat to layered.
Balance the spice: Red pepper flakes vary by brand in intensity. Start small (½ teaspoon), taste, then build. Burrata naturally mellows the heat, so you can comfortably lean spicier without overwhelming the dish.
Season carefully: Between salted pasta water and Parmesan, your dish already has a lot of built-in salt. I always taste before adding more — over-seasoning is the #1 way a simple pasta can go wrong.
Burrata 101: How to Serve Burrata with Pasta
Burrata might look like fresh mozzarella, but it’s actually a pouch of mozzarella filled with stracciatella (shreds of cheese soaked in cream). That creamy center is what makes it such a show-stopping topping. The key is knowing how to use it with pasta:
Serve it fresh: Burrata should never be cooked into the sauce — it will lose its texture. Instead, add it on top of hot pasta so it gently melts.
Portion smartly: A full ball is perfect for sharing; for individual bowls, use halves or quarters so everyone gets a creamy bite.
Substitutes: If you can’t find burrata, fresh mozzarella, ricotta, or even a dollop of mascarpone can mimic its creaminess, though without the same indulgent effect.
Why it works: The spicy, tomato-rich sauce contrasts beautifully with the cool, creamy burrata, creating the same balance of heat and richness that restaurants aim for.
Serving Suggestions
This spicy rigatoni with burrata is rich, cozy, and unapologetically extra — the kind of meal that deserves candlelight, good music, and zero guilt. Pair it with something fresh or tangy to balance all that creamy heat.
For a restaurant-style dinner, serve it alongside my Crispy Fondant Potatoes, Air Fryer Green Beans or Corn Ribs with Cajun Butter for a little brightness and texture.
Finish strong with something sweet — my Single Serving Apple Crumble, Pistachio Kulfi, or my Tiramisu Overnight Oats for dreamiest ending to pasta night.
Pairing the right drink with spicy rigatoni elevates the whole experience and shows off the dish’s bold flavors. For a white whine I recommend Pinot Grigio or Sauvignon Blanc. It cuts through the cream and refreshes your palate between bites. For red wine, a Chianti or Barbera work well. They’re medium-bodied and bright enough to stand up to spice without overwhelming the dish.
FAQ
Classic spicy vodka pasta uses vodka for subtle flavor balance and emulsification. This recipe, which is inspired by Gigi Hadid’s viral pasta, is essentially spicy rigatoni without the vodka — simpler, slightly spicier, and more home-cook friendly.
Rigatoni or paccheri work best because their ridges and hollow tubes trap sauce. But penne and even ziti would be great options.
The sauce can be made 1–2 days in advance and stored in the fridge. For best results, cook the pasta fresh and toss it with the reheated sauce, loosening with pasta water.
If your sauce looks oily or grainy, it’s usually from too much heat. After adding the heavy cream, lower the heat to medium-low and stir constantly. A splash of pasta water can help emulsify the sauce and bring it back together.
Half-and-half works in a pinch, but avoid milk alone — it’s too thin and may curdle. For a lighter option, try a splash of cashew cream, coconut milk, or oat-based creamer.
Spicy Rigatoni Pasta Recipe (with Burrata)
Ingredients
- 2 tbsp olive oil
- 1/4 cup finely chopped shallots
- 2 tsp minced garlic
- 1 tsp Red pepper flakes
- 3 tbsp Tomato paste
- 1/2 cup pasta water
- 2/3 cup Parmesan, (reserve a few tablespoons for garnish on top)
- 1/2 cup Heavy cream
- 1 tbsp salted butter
- 1/2 – 1 tsp red chili flakes, (to taste)
- Salt and pepper , (to taste)
Garnish
- parmesan
- red chili flakes
- fresh basil leaves
- burrata
Instructions
- Sauté aromatics: Heat olive oil in a skillet over medium heat. Add shallots and garlic, cooking just until softened and fragrant.
- Caramelize tomato paste: Stir in tomato paste and cook for 2–3 minutes.
- Add spice and cream: Pour pasta water and stir gently. Now add heavy cream, and then sprinkle in red pepper flakes. Whisk until smooth.
- Melt in cheese: Add Parmesan, stirring until fully incorporated and glossy. Taste and adjust seasoning with salt and pepper.
- Toss pasta: Add cooked rigatoni or paccheri to the skillet, tossing until evenly coated. Add more pasta water if needed.
- Finish with burrata: Plate the pasta and top each serving with burrata. Garnish with basil, extra Parmesan, or chili flakes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
