United States
Amish Pasta Salad
A creamy Pennsylvania Dutch pasta salad with elbow macaroni, hard-boiled eggs, celery, and a sweet-tangy dressing.
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United States
Baked Ziti
An Italian-American pasta casserole of ziti, tomato sauce, ricotta, and mozzarella, baked until bubbly.
United States
Cascatelli
An American pasta shape invented in 2016 with ruffled edges and a big 'sauce catcher' surface.
Utica, United States
Chicken Riggies
A Utica, New York pasta dish of rigatoni with chicken in a spicy tomato-cream sauce with peppers and mushrooms.
Louisiana, United States
Crawfish Monica
A New Orleans restaurant dish of crawfish tails in a creamy, peppery sauce over pasta.
Rome, Italy
Fettuccine Alfredo
Roman fresh egg fettuccine tossed with butter and Parmigiano, emulsified with pasta water. The original Alfredo in Rome is far simpler than the cream-heavy American version.
United States
Mac and Cheese
Elbow macaroni baked in a rich cheddar cheese sauce with a buttery breadcrumb topping until bubbling and golden.
United States
Macaroni Salad
Cold elbow macaroni tossed with mayonnaise, celery, onion, and peppers — the picnic staple.
United States
Pasta Primavera
Pasta tossed with a medley of fresh spring vegetables in a light sauce — popularized in 1970s New York.
United States
Penne alla Vodka
Penne in a creamy tomato sauce finished with vodka — an Italian-American restaurant staple.
United States
Spaghetti and Meatballs
Spaghetti with large, tender beef-pork meatballs in a slow-simmered tomato sauce — an Italian-American classic.
United States
Spaghetti Bordelaise
A New Orleans pasta of spaghetti in a garlic-butter brown sauce with parsley.
United States
Spaghetti Pie
A vintage 1950s casserole of spaghetti, eggs, and cheese, baked like a pie with a tomato-meat layer.
St. Louis, United States
Toasted Ravioli
A St. Louis appetizer of breaded, deep-fried ravioli served with marinara.