Start by cooking your choice of pasta separately in salted water. Gigi uses shells but any form of pasta that holds sauce would also work well, such as Macaroni, Orecchiette, Penne, etc. When the pasta is done, save ½ a cup of pasta water before draining.

In a large saucepan, heat the olive oil, garlic and shallot and cook until soft. Next, add the tomato paste and cook for approx. 5 mins, or until it appears “darker / a bit caramelised”, says Hadid. Add in the vodka and cook for 2-3 mins or until evaporated. Add in the heavy cream, along with the chilli flakes and stir until it becomes a smooth sauce. (With a special note from the chef to add in more flakes if you like your pasta extra spicy).

Season with salt and pepper, and remove the sauce from the heat. Next, add in the butter. Stir over a medium heat til the butter has melted and the sauce is “sauccyyyy”, says Hadid. Add pasta – and the pasta water – to the sauce. Add parmesan cheese and stir. Add more salt and pepper to taste. Top with a sprinkling of parmesan cheese and basil to serve.

And there we have it, Gigi Hadid’s Spicy Vodka Pasta.