Ready in 15 Minutes: Quick Vodka Pasta - How to Cook Gigi Hadid's Favorite Dish - How Pasta alla Vodka Became an Italian-American Icon

Pasta alla vodka may sound like a classic Italian recipe, but it actually began in the US. The dish emerged in the 1970s or 1980s as an Italian-American creation, blending traditional pasta with vodka, cream, and tomato sauce. Its popularity grew thanks to New York restaurants and a famous Barilla ad campaign in Italy.

The dish reflects the creativity of Italian immigrants after World War II. They mixed Old World techniques with American ingredients like heavy cream and vodka, giving the sauce a rich, slightly boozy flavour. By the 1980s, it had become a staple in Italian-American kitchens.

To make it, onions, garlic, and chili peppers are sautéed in olive oil. Vodka is then added to deglaze the pan, followed by crushed tomatoes, which simmer for 10 minutes. The sauce is seasoned with salt, pepper, and a pinch of sugar before heavy cream and butter are stirred in. Meanwhile, pasta is cooked separately until al dente. Once drained, it's tossed into the sauce, which clings to the strands. The dish is finished with grated Parmesan and, if desired, fresh basil. The entire process takes just 15 minutes. Over the years, vodka pasta has remained a favourite, even among celebrities. Supermodel Gigi Hadid has called it her go-to dinner, proving its lasting appeal.

What started as an Italian-American experiment is now a beloved dish worldwide. Its quick preparation and bold flavours keep it popular decades later. The recipe's simplicity and adaptability ensure it stays a kitchen favourite.