Im-pasta-bly Good Plates
Regional chefs sound off on their favorite noodles.
Let comfort food season commence! Here are the tastiest, heartiest, most dig-yourself-into-and-take-a-nap type of pasta dishes found in the Hudson Valley, according to area chefs and restaurateurs. Whether you dine at their restaurants, or the ones recommended, your sauce-covered cravings are guaranteed to be fulfilled.
“Pizza is my passion but pasta gets my heart racing. It’s tough to decide, but lately I’ve been digging the rigatoni with pork sugo and ricotta at Tarry Lodge in Port Chester. I just hope to go with someone who also orders pasta, and will let me put my fork in their plate.” — Brad Nagy, Co-Owner, Frankie & Fanucci’s Wood Oven Pizzeria in Mamaroneck and Hartsdale
“Fettuccine and wild mushrooms, garlic, mint, and white truffle oil from Cafe Amacord in Beacon hits the spot. The touch of mint sends the earthy flavor of the mushrooms and truffle spinning, while the high quality fettuccine gathers every bit of sauce perfectly.” — Matt Sherry, Corporate Executive Chef, Cosimo’s Brick Oven
“Besides our own homemade pasta, the baked paccheri dish, cooked in the wood-fired oven with veal and tons of cheese, at Fortina in Armonk is my go-to.” — Ralph Bello, Executive Chef, Il Barilotto in Fishkill
“Where do you begin talking about the Orange County hidden gem, Grappa Ristorante? This rustic Italian eatery is tucked away in the town of Warwick, serving out-of-this-world Gnocchi Bolognese. The pasta is fluffy and delicate, as if plucked from the clouds, while tantalizing the senses with a mix of beef, lamb, and wild boar meat. Chef Tony Sylaj, a long-time friend of mine, has managed to not only recreate this dish of old-world Italian tradition, but maintains a modernist spin on an all-time classic.” — Keith Suarino, Chef de Cuisine, Equus in Tarrytown