This Creamy Chili Oil Pasta is a rich, spicy, and ultra-satisfying dish made with simple ingredients and ready in just 25 minutes. It’s inspired by the viral Gigi Hadid Pasta Alla Vodka—but this version skips the vodka and leans into the bold flavors of chili oil for a unique twist.

Why You’ll Love This Recipe

• Quick and easy, ready in under 30 minutes
• Bold, spicy, and creamy flavors
• Customizable spice level
• Great use of pantry staples
• Comforting and indulgent without being overly heavy

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1/2 lb rigatoni or penne pasta
• 2.5 tbsp butter, divided
• 1 tbsp oil
• 6 cloves garlic, sliced
• 2 tbsp tomato paste
• 2.5 tbsp chili oil (just the sediment)
• 1 cup heavy whipping cream or heavy cream
• 1/4 cup reserved pasta water
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp sugar
• 1/2 tsp paprika (optional)
• 2 tsp dried or fresh basil (optional)
• Parmesan cheese, for serving

Directions

1. Boil pasta in lightly salted water until cooked. Reserve 1/4 cup of pasta water before draining.
2. In a large pan over medium heat, melt 1 tbsp of butter with the oil. Sauté garlic for 2–3 minutes until fragrant.
3. Stir in tomato paste and cook for another minute. Add chili oil and stir for 1 more minute.
4. Pour in the cream and stir for 1–2 minutes. Add salt, sugar, paprika, and basil. Let simmer until it begins to boil.
5. Add pasta water, cooked pasta, and remaining butter. Stir to coat the pasta evenly. Turn off heat.
6. Serve hot topped with grated parmesan.

Servings and timing

• Servings: 2
• Prep time: 5 minutes
• Cook time: 20 minutes
• Total time: 25 minutes

Variations

• Use any pasta shape (shells, fettuccine, spaghetti)
• Add protein like grilled shrimp, chicken, or tofu
• Make it dairy-free by using a butter/flour roux and plant-based milk
• Swap chili oil for chili crisp or sambal for a different kick
• Use vegan parmesan for a plant-based version

storage/reheating

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over low heat with a splash of milk or water to loosen the sauce. Not recommended for freezing due to the cream content.

FAQs

Can I make this dairy-free?

Yes. Make a roux with 2 tbsp butter and 2 tbsp flour, then whisk in 1 cup plant milk. Use vegan butter and omit the parmesan.

What type of chili oil is best?

Homemade garlic chili oil or Lao Gan Ma brand are great options. Use the sediment for maximum flavor.

Is it really spicy?

It can be! Adjust the amount of chili oil to match your heat tolerance.

Can I use tomato sauce instead of paste?

Tomato paste is preferred for intensity, but you can use sauce—just reduce the cream slightly.

What pasta is best for this dish?

Rigatoni, penne, or shells work great as they hold the sauce well.

How do I make it gluten-free?

Use gluten-free pasta and ensure your chili oil and cream are gluten-free.

Can I make it ahead of time?

It’s best fresh, but you can make the sauce ahead and store separately from the pasta.

Can I add veggies?

Yes! Spinach, mushrooms, or roasted bell peppers make great additions.

What’s a good substitute for cream?

Use coconut cream or a plant-based bechamel for a non-dairy version.

Do I need to use parmesan?

No, but it adds richness. Try nutritional yeast for a dairy-free umami kick.

Conclusion

This Creamy Chili Oil Pasta is the perfect fusion of comfort and spice. With its creamy texture and bold heat, it’s a weeknight dinner that feels like a treat. Customizable and incredibly flavorful, this pasta is a must-try for spice lovers and pasta enthusiasts alike.

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