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The Best Pasta in New York—& 12 Recipes from the Chef Behind It

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For the past month, Grub Street's Best of New York feature has been blasting my Twitter feed with an endless stream of frustratingly clickable links...

I mean, how can I not click on every single one of the 101 lists?

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Pasta, however, is especially sacred—even more so when I clicked the link (see rhetorical question above) and discovered that the annelloni pasta with spicy lamb sausage from Porsena, the restaurant of Food52's Chef-in-Residence Sara Jenkins, was number 4. As Rob Patronite and Robin Raisfeld describe it, it's Sara's "signature spicy lamb sausage and mustard greens" over "an obscure pasta she smuggles in from Italy called anelloni—fat tubes of ridged pasta that wear their grooves on the inside, not the outside, and, as such, grip sauce in wonderful ways physicists once believed weren’t possible."

For those of you who, as loudly as that lamb pasta beckons, can't make it to a 7 P.M. Porsena reservation, you can make Sara's other recipes (some pasta, some not), right at home.

Pasta Aglio Olio
Pasta Aglio Olio
Herb and Mustard-Crusted Rack of Lamb
Herb and Mustard-Crusted Rack of Lamb
Bucatini all’Amatriciana
Bucatini all’Amatriciana
Pan-Roasted Asparagus with Brown Butter, Lemon, and Eggs Mimosa
Pan-Roasted Asparagus with Brown Butter, Lemon, and Eggs Mimosa
Pasta Carbonara
Pasta Carbonara
Beet Casunsei
Beet Casunsei
Steamed Fish with Ginger & Scallions
Steamed Fish with Ginger & Scallions
Pasta alla Gricia
Pasta alla Gricia
Fresh Raw Pea, Asparagus & Fava Bean Salad with Herbs & Pecorino
Fresh Raw Pea, Asparagus & Fava Bean Salad with Herbs & Pecorino
Cacio e Pepe
Cacio e Pepe
Strawberry Risotto
Strawberry Risotto
Chopped Kitchen Sink Salad with Yogurt Dressing & Bottarga
Chopped Kitchen Sink Salad with Yogurt Dressing & Bottarga

Name the pasta dish you consider to be the best in the country in the comments below.