Pasta can play so many roles. An ingredient that is as versatile as it is affordable and easy to work with, it’s not surprising it finds it ways into countless recipes and variations.
For many, pasta conjures up nostalgic memories of childhood dishes such as mac and cheese, meatballs and spaghetti or chicken noodle soup.
But as we grew up, so did pasta, and dishes became more complex and elevated, while just as satisfying.
National Pasta Day is celebrated annually on October 17 and it’s a wonderful opportunity to try our favorite dish in new and exciting forms.
Cacio e Pepe
At Coletta in New York City, from City Roots Hospitality and Chef Guy Vaknin, Coletta offers an elevated, vegan, and kosher approach to traditional Italian dining. Coletta’s Vegan Cacio e Pepe features house-made fresh spaghetti tossed in a rich “parmesan butter” sauce and finished with toasted black pepper for a perfect balance of “creaminess” and heat. Every bite captures the familiar and comforting taste of the classic Roman dish, but reimagined with plant-based ingredients so more people can enjoy it.
“I wanted to capture the soul of the original: Simple, bold, comforting, but do it without any dairy. This vegan cacio e pepe proves you don’t need cheese to achieve that creamy, peppery magic,” said Chef Guy Vaknin, founder and chef at City Roots Hospitality.
Signature Lemon Spaghetti
At Luna by Giada at Caesars Republic Scottsdale, Giada’s Signature Lemon Spaghetti brings together sautéed shrimp with the rich creaminess of mascarpone cheese. Fresh basil provides an aromatic brightness, while crispy capers add a savory crunch and depth. The balance of textures and flavors highlights both delicacy and boldness of this signature dish.
“When I opened my first restaurant in Las Vegas, I knew this dish had to be on the menu. Even without that picture-perfect canopy of lemon trees overhead, it’s a flavor you can’t stop thinking about. Today, we’ve served hundreds of thousands of bowls of Lemon Spaghetti—and every time I make it, I’m transported back to that unforgettable lunch in Capri! I have had so much fun sharing it at all of my restaurants, including Luna in Scottsdale,” said Giada DeLaurentiis, Visionary Chef at Luna by Giada.
“The Only” Maccheroni
At Cathedrale in New York City, Chef Jason Hall has crafted the ultimate quiet-luxury pasta. Beautiful fresh-extruded rigatoni, a champagne sauce with shallots, leeks, champagne, fresh bay leaf, scallops, creme fraiche, and topped with “The Only” caviar.
Chef Jason Hall says: “The unparalleled briney flavor of “The Only” caviar was the perfect match for a champagne-creme sauce bath for beautiful fresh extruded pasta made in-house daily by our resident “pasta Granny.” Whether you’re carbo-loading for the NYC marathon or want to warm up with us at Cathedrale after shopping near Union Square or on the Lower East Side, our new Caviar & Champagne Pasta rivals only our signature truffle fettuccine you can’t miss out on.”
Orecchiette alla Barese
At La Terra NYC, a beloved staple of Puglia’s cucina povera or “peasant cuisine”, this handmade semolina pasta is shaped like little ears or orecchiette and tossed with sautéed broccoli rabe, garlic, sausage crumbles, olive oil, and chili to taste. At La Terra, Chef Luigi Scarpelli prepares it in the traditional Barese style, honoring the humble origins of a dish born from his home region’s fertile “Tavoliere delle Puglie,” where wild greens and grains have long flourished. The result is a flavorful, rustic pasta that captures the essence of Puglia.
Chef Luigi Scarpelli says: “I grew up in Bari, in Puglia, where orecchiette with broccoli rabe was something every family made at home. As a child, I’d go with my mother to pick wild broccoli rabe in the fields, and we’d hand-shape the pasta together. When times improved, people would add a bit of sausage for richness, but the soul of the dish has always been the same: simple ingredients, full of flavor, and a connection to where you come from.”
Fettuccine Huancaína
At Bistro Punta Sal in the Sunnyside area of New York City, this dish brings together two Peruvian classics: tender, grilled churrasco skirt steak served over fettuccine coated in a creamy, spicy huancaína sauce. Traditionally made with ají amarillo peppers, the huancaína sauce adds a bold heat and rich depth of flavor, perfectly balanced by the pasta’s texture and the smokiness of the steak.
“Huancaína sauce is one of Peru’s most beloved sauces, and when paired with churrasco it creates a dish that is both hearty and fiery,” says Chef Saul Morocho, Executive Chef at Bistro Punta Sal. “The ají amarillo gives it just the right amount of spice while still being deeply comforting.
Fettuccini With Fresh Porcini
At Campagnola in New York City, fettuccini with fresh porcini is homemade pasta with fresh porcini mushrooms prepared with garlic and a dash of truffle oil.“
A perfect seasonal dish that’s homemade, hearty and great for a cool fall evening,” said Chef Carlos Quinde
Penne Pasqualina
At Gargiulo’s Restaurant in Coney Island, Penne Pasqualina is penne pasta in a light cream sauce with zucchini, onions, prosciutto, and fresh tomatoes, honoring traditional Sorrentine flavors.
Matthew Cutolo, chef at Gargiulo’s Restaurant says: “”You can get tomato sauce or Bolognese at most Italian restaurants, but there’s only one place in the world where you can get Penne Pasqualina: Gargiulo’s!”
The Lemon Pasta
At Lemon Grove in Hollywood, a signature is the Lemon Pasta. . This Italian-Thai fusion pairs fresh chitarra pasta and confit cherry tomatoes with a tom kha–inspired sauce of coconut milk, braised leeks, and makrut lime essence. Finished with Thai basil and a whisper of lemongrass foam, each element ties beautifully together.
“This dish is a nod to both Los Angeles and Lemon Grove; a reflection of the diverse backgrounds that define who we are. The lemongrass, coconut, and Thai basil tie together seamlessly, creating a balance that feels both vibrant and grounded. It’s Italian at its core, with an aromatic twist that makes it distinctly LA,” said Head Chef Daniel Pfeifer-Kotz.
Lemon Crab Spaghetti
At Bistro Collins at Loews Miami Beach Hotel, sweet crab, zesty lemon and a touch of heat come together in a white wine butter sauce, topped with crispy garlic breadcrumbs for a coastal take on classic spaghetti.
Loews Miami Beach Hotel Executive Chef Chris Aguirre says: “Our Lemon Crab Spaghetti is a standout on the menu at our new signature restaurant, Bistro Collins. It’s a coastal-inspired dish where sweet crab meets bright lemon, a touch of heat and the richness of beurre fondue, elevated with the crunch of garlic breadcrumbs for a truly special and satisfying bite.”
Fiocchetti
At Rao’s Miami Beach, one of the legendary Italian eatery’s most beloved recipes, this fiocchetti features a delicate pear and ricotta–filled ravioli, finished with brown butter, sage and dried cranberries for a rich, sweet-savory bite.
Executive Chef Michael Wesley says: “Our fiocchetti is all about balance. Sweet Bartlett pear, creamy ricotta and nutty brown butter come together in a way that’s comforting and refined. It’s a dish that surprises people with its elegance and depth – a signature for a reason.”
Kashmiri Alla Pasta
At Roots Indian Bistro in Los Angeles, a stunning Indo-Italian fusion that reimagines classic pasta through a Punjabi lens. The Kashmiri Alla Pasta features tomato, garlic, and ginger aromatics, paired with heavy cream and chili, to create a luxurious sauce that bridges the gap between Italian comfort food and Indian spice.
“The Kashmiri Alla Pasta represents everything we’re about at Roots, which is honoring our Punjabi heritage while embracing the diverse culinary landscape of Los Angeles. We took the creamy, comforting essence of Italian pasta and infused it with the warmth of Indian cooking. It’s the kind of fusion dish,” said Anmoldeep Khinda, Owner, Roots Indian Bistro.
Bucatini Calabrese
At Leuca in Brooklyn, New York, housemade bucatini cooked in olive oil, caramelized garlic, and neonate – a fermented baby anchovy infused with Calabrian chili. Finished with a pour of white wine and fresh Veraci clams, then enhanced with fresh lemon juice and a touch more of heat with Calabrian chili butter. Garnished with chopped parsley and crisp Oreganata breadcrumbs for a savory finish.
“My personal favorite pasta is the Bucatini Calabrese. We start with house-made bucatini, gently tossed in caramelized garlic and olive oil. Then we add a spoonful of neonata – a bold fermented baby anchovy with Calabrian chili – alongside white wine and fresh clams, cooked just until they open. The dish is finished with a splash of lemon juice and our signature Calabrian chili butter, then topped with fresh parsley and oreganata breadcrumbs,” said Chef Anthony Ricco, Executive Chef at The William Vale.
Lobster Linguine
At Ocean Prime in Fort Lauderdale, a decadent pasta featuring delicate linguine tossed in roasted tomato butter with a touch of chili flake and fresh arugula, topped with succulent lobster and a dusting of Parmesan.
“Our Lobster Linguine layers simple, fresh ingredients with bold flavors. The richness of the roasted tomato butter, the touch of spice from the chili flakes, and the sweetness of the lobster come together in a dish that feels indulgent and comforting with every bite,” says Executive Chef Charlie Tkacik.
Truffle Mushroom Spaghetti
At CATCH Las Vegas inside ARIA Resort & Casino in Las Vegas, pasta made with wild mushroom ragu, and truffle cream.
“Our Truffle Mushroom Spaghetti is a comforting yet elevated dish that celebrates the richness of umami. We layer roasted garlic, mascarpone, and truffle into a velvety mushroom cream sauce, then finish it with fresh chives and Parmesan for balance. It’s all about letting simple, decadent ingredients shine in a way that feels both indulgent and refined,” said Adrian Vela, Concept Executive Chef of Catch Restaurants.
Lancaster County Chicken Pot Pie
At Miller’s Smorgasbord in Lancaster County, Pennsylvania, Lancaster County chicken pot pie is a Pennsylvania Dutch staple that isn’t a baked, crusted pie at all but a rich, brothy stew.
Sam Wolf, Chef at Miller’s Smorgasbord says: “I grew up watching my mom roll out the noodles for chicken pot pie. It was a meal that brought our family together for Sunday dinners. Here at Miller’s, that same tradition continues. Our chicken pot pie isn’t the baked kind most people picture; it’s the true Lancaster County version, made with thick homemade noodles, tender chicken, and rich broth. It’s comfort food rooted in generations of PA Dutch heritage, just like the Miller’s Smorgasbord.”
Cheesecake “Spaghetti and Meatballs”
Nudo Italiano in Las Vegas puts a whimsical twist on a beloved Italian classic with its Cheesecake “Spaghetti and Meatballs.” A creamy raspberry cheesecake base is topped with ribbons of piped cheesecake “pasta,” chocolate truffle “meatballs” and a drizzle of raspberry “marinara.” It’s finished with a sprinkle of grated white chocolate.
“When creating the menu at Nudo Italiano, our goal was to focus on classic Italian cuisine and give each dish a unique twist. We wanted to take something as familiar as pasta and reimagine it into something unexpected. The Spaghetti and Meatballs is a playful nod to an iconic dish, brought to life in dessert form,” said Executive Chef William DeMarco.