Food News

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

June 14, 2016

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?

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.

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

See what other Food52 readers are saying.

I used to work at Food52. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream.

1 Comment

Katherine June 27, 2016
I don't know if you'd call it "in the country" but since I make it I guess it is. It is a Calabrese ragu with pork and fennel, served with paparadelle or tagliatelle. So good.