Top 20 North American Pasta

Penne alla vodka is a popular meal consisting of penne pasta, heavy cream, tomato sauce, and vodka, imparting a unique taste to the whole dish. Its origins are quite murky, so some food historians claim it was invented in Bologna, Italy, while others say that it was invented in New York. Regardless of the origins, it remains a popular pasta dish that is served hot, often garnished with a few basil leaves and grated parmesan.Expand

Contrary to popular belief, spaghetti and meatballs is not an Italian dish, and if one travels to Italy, it will appear on some menus simply to satisfy the appetites of some American tourists. Consisting of spaghetti combined with tomato sauce and ground beef meatballs, the dish was originally invented by Italian immigrants who came to America in the 19th century. Since canned tomatoes were among the only items available in stores, home cooks used to prepare a rich marinara sauce with garlic, oil, and tomatoes. Spaghetti were also one of the only Italian ingredients available in stores, so the thin, long pasta also became more popular in the homes of newly arrived immigrants. Combined with flavorful, big meatballs, this hearty meal was created as one of the true symbols of Italian-American cuisine, although the dish is not Italian in origin.Expand

Mac and cheese—a seemingly simple combination of macaroni and melted cheese—is one of the most popular dishes in the United States. The preferred American combination consists of curved macaroni pasta and Cheddar cheese, but modern varieties include vegetables, breadcrumb toppings, or gourmet ingredients such as crab, lobster, or truffles. Although it is an American staple, the dish was probably inspired by similar pasta dishes enjoyed in Italy and France. In the United States, it was popularized by none other than Thomas Jefferson. He fell in love with the combination of pasta and cheese during his European travels, and soon after returning, he started importing macaroni and had the pasta machine shipped to Virginia. Jefferson's chefs prepared macaroni and cheese and served it at his lavish banquets, and his distant cousin Mary Randolph published the first mac and cheese recipe in 1824. The dish was further popularized when Kraft placed the boxed variety on the market. Mac and cheese is a cheap, no-frills dish that could feed the whole family, and it is no surprise it has become a mainstay in American kitchens. It is the ultimate comfort food and is often listed as one of the most iconic American dishes. Expand

Baked ziti is a casserole-type dish consisting of tubular pasta called ziti that is baked with a variety of other ingredients, mostly chunky sauces, cheese, meat, and vegetables such as mushrooms, peppers, and onions. The dish is considered a hybrid of Italian and American cuisines, basically an Americanized variety of a typical Italian dish, pasta al forno, which is commonly compared to baked ziti. The casserole is often served as a casual appetizer, cut into big slices, and it is best accompanied by a bowl of green salad. However, it can also be served as a meal on its own, making it a great comfort food for a rainy afternoon. Interestingly, the dish was especially popularized when it appeared in an episode of the hit TV show The Sopranos as one of the favorite dishes of Tony Soprano's wife, Carmela.Expand

Toasted ravioli is a St. Louis specialty consisting of crunchy, breaded pasta that is topped with grated parmesan and served with a marinara-style sauce on the side. The dish is served hot as an appetizer. Despite the name, toasted ravioli are deep-fried, not toasted, making it yet another example of a misnomer. Food experts believe that the first iteration of the dish was made in the 1950s, at a restaurant called Angelo Oldani's. The ravioli can be filled with a variety of ingredients, and some of the most popular ingredients include eggs, cheese, spinach, and beef.Expand

Crawfish Monica is an American dish consisting of rotini pasta, crawfish tails, garlic, Creole seasoning, butter, and cream. The dish was invented in Louisiana by Pierre Hilzim, who named it after his wife, Monica Davidson. The recipe is kept a secret, and the name of the dish is trademarked. In the 1980s, Davidson and Hilzim started to sell their dish at Jazzfest, and it didn't take a long time for crawfish Monica to become one of the most popular dishes at the festival.Expand

The dish that's known in the United States as fettuccine Alfredo is just an extra-buttery version of pasta al burro, an Italian classic made with fettuccine, butter, and Parmigiano-Reggiano cheese. The story of fettuccine Alfredo dates back to 1908 in Rome. Chef Alfredo Di Lelio first created this dish for his pregnant wife out of a desire to create something simple, yet tasty and nutritious, and he subsequently began serving it at his restaurant. He added more butter and cheese to the original recipe for pasta al doppio burro, and created a hearty triple butter sauce in the process. Legend has it that the American silent movie stars Mary Pickford and Douglas Fairbanks discovered this dish in the late 1920s during their honeymoon in Rome. They loved it so much that they started serving it to their friends upon returning to Hollywood. Soon afterward, fettuccine Alfredo was on its way to becoming an Italian-American classic, and it is incomparably more popular in the United States than in its homeland - it's served in Rome, but usually to tourists, while most Italians don't accept the dish as their own. The American version known as fettuccine Alfredo is usually much richer and heavier than its Italian counterpart (fettuccine al burro).Expand

Bahamian mac and cheese is a Bahamian take on the classic macaroni and cheese. The dish is usually made with elbow macaroni pasta, cheddar cheese, onions, bell peppers, butter, eggs, paprika, habanero pepper, evaporated milk, salt, and black pepper. The cooked macaroni are sautéed in butter with the grated cheese, hot peppers, seasonings, and vegetables until the cheese is melted and well-blended. Beaten eggs and evaporated milk are added to the mixture, which is then spread in a casserole dish, topped with the remaining cheese, and baked until the top becomes golden. Before serving, Bahamian mac and cheese is left to cool, and it's then cut into squares that should hold everything together nicely. The dish can be eaten on its own, but it's more often served as a side dish for Sunday meals and feasts and holidays such as Christmas or Easter. The addition of evaporated milk to the dish is an alternative to fresh dairy, stemming from the early colonial times of the 18th and 19th centuries. Nowadays, some locals enjoy the dish with a bit of tomato ketchup.Expand

This popular Barbadian pasta dish is made with long, tubular macaroni, butter, cheese, eggs, milk, onions, mustard, ketchup, and either red pepper sauce or cayenne pepper for extra spiciness. The dish is baked as a casserole and is usually garnished with breadcrumbs and grated cheese on top. Flying fish is typically served on the side after it has been dipped in batter and breadcrumbs, then fried. Many visitors can try this delicious dish because it is sold at numerous locations throughout the island, and it is also a common lunch option for many Bajan workers.Expand

This is not your ordinary mac & cheese. What differentiates the Haitian makawoni au graten (also spelled macaroni au gratin) from mac & cheese are the noodles – there are no elbow macaroni here, since they are replaced by larger pasta types such as rigatoni and penne, along with some unusual flavorings such as mayonnaise, Worcestershire sauce, mustard, and white pepper. All of the ingredients are typically placed in a casserole dish and sprinkled with grated cheese such as parmesan or cheddar. Some cooks like to add other flavorful additions such as ham or shredded chicken. It is said that makawoni au graten is best consumed during the colder seasons as it is a typical comfort food dish.Expand

​Etto Pastificio, established in 2019 by Brian and Stephanie Terrizzi, is an artisanal pasta factory located in Paso Robles, California. The name Etto is inspired by the Italian term for a standard portion of pasta, reflecting the company's dedication to authentic Italian culinary traditions. ​ The Terrizzis, also known for their Giornata wine label, ventured into pasta-making to complement their passion for Italian cuisine. Etto Pastificio produces both fresh and dried pasta, utilizing organic durum semolina flour sourced from the western United States. Their pasta is crafted using traditional Italian techniques, including bronze-die extrusion and slow drying, resulting in a texture that holds sauces exceptionally well. ​ Beyond pasta, Etto operates a market offering a curated selection of Italian and locally sourced food products, providing customers with a comprehensive culinary experience. ​ Expand

Sfoglini is a brand dedicated to producing premium pasta using high-quality durum wheat semolina. Their pastas are made using traditional Italian methods, including a bronze die extrusion process that creates rough-textured pasta to hold sauces better. Sfoglini pasta is slow-dried at low temperatures for over nine hours, preserving its natural flavor and nutrients. They offer a variety of pasta shapes in their collections, such as semolina, whole grain, and specialty options, as well as unique offerings like "The Sporkful Collection." Sfoglini's artisanal approach ensures a more authentic pasta experience, and their products are available for purchase online through their website. Additionally, they offer a subscription service through their Pasta Club, providing pasta enthusiasts with regular deliveries.Expand

Ferrazzani's Pasta, formerly known as Semolina Artisanal Pasta, is a Los Angeles-based producer of organic, traditional Italian pasta. Founded by Leah Ferrazzani in 2014, the company began as a home-based venture and has since grown into a neighborhood pasta shop and market. Their offerings include both fresh and dried pastas, all crafted using traditional methods such as bronze die extrusion and slow drying to enhance texture and flavor. Ferrazzani's Pasta sources high-quality durum semolina, primarily from American farms in North Dakota and Montana, to create products like rigatoni and fusilli. Expand

Catelli Pasta is a Canadian brand with a long tradition. It was founded in 1867 in Montreal when Carlo Onorato Catelli opened his first pasta factory. From these humble beginnings, Catelli has become synonymous with high-quality pasta that meets the diverse needs of Canadian and American consumers. The brand is recognized for its commitment to quality, innovation, and a constant focus on healthier options. Over the years, Catelli has introduced many innovations, including pasta lines enriched with fiber, gluten-free products, and vegetable-infused pasta. In 2021, the Barilla Group, the world's largest pasta manufacturer, acquired Catelli, allowing further development and expansion of the brand while still maintaining its Canadian roots and traditions. Today, Catelli Pasta remains one of the most recognizable brands in Canada and beyond, known for its quality, innovation, and unwavering dedication to meeting the needs of its customers.Expand

​Ronzoni is a renowned American pasta brand with a rich history dating back to 1915. Founded by Emanuele Ronzoni, who immigrated from Italy to New York in 1881, the company has been delivering a wide variety of pasta products to American households for over a century. Over the years, Ronzoni has expanded its product line to include over thirty different pasta varieties, catering to diverse culinary preferences. Their offerings range from traditional semolina pastas to specialty blends like carrot, tomato, and spinach, as well as gluten-free and whole wheat options. Today, Ronzoni continues to be a significant player in the U.S. pasta market, offering a diverse range of pasta shapes and styles to suit various culinary creations. ​ Expand

​La Moderna, established in 1920, is a leading Mexican food company renowned for producing high-quality pastas, cookies, and flours. La Moderna was founded in 1920 by the Vendrel brothers and Don Alberto A. Henkel. Since then, it has grown to operate a vast network of grain silos, mills, pasta factories, and bakeries, primarily in Mexico. La Moderna's commitment to quality and innovation has solidified its position as a staple in Mexican households and a notable player in the global food industry.Expand