Restaurants Serving The Must Try Pasta Dishes In Each State
Every state has its own pasta personality, from creamy carbonara in coastal towns to spicy arrabiata in desert cities.
Whether you’re a fettuccine fanatic or a ravioli devotee, there’s a perfect plate waiting for you somewhere across America.
1. Alabama: Bottega Restaurant & Cafe – Lobster Ravioli
Bottega brings Italian elegance to Birmingham with a lobster ravioli that’ll make you forget every other seafood pasta you’ve tasted. Each pillowy pocket bursts with sweet lobster meat, swimming in a delicate champagne cream sauce.
Chef Frank Stitt has perfected this dish over decades, earning James Beard recognition along the way. It’s fancy without being fussy, rich without being heavy.
2240 Highland Avenue South, Birmingham, AL 35205
2. Alaska: Orso – Pappardelle with Wild Mushrooms
Anchorage’s Orso serves up wide ribbons of pappardelle tossed with foraged Alaskan mushrooms that taste like the forest itself. The earthy flavors are balanced with garlic, thyme, and a splash of truffle oil.
This isn’t your average mushroom pasta—these are wild varieties you won’t find anywhere else. Pair it with a local beer and watch the mountains through the windows.
737 West 5th Avenue, Anchorage, AK 99501
3. Arizona: Pizzeria Bianco – Spaghetti with Tomato and Basil
Chris Bianco’s legendary Phoenix spot proves that simplicity wins when you start with perfect ingredients. His spaghetti features San Marzano tomatoes, fresh basil, and olive oil that tastes like liquid gold.
Yes, it’s a pizzeria, but this pasta dish has developed its own cult following. The wait can be long, but one twirl of these noodles and you’ll understand why.
623 East Adams Street, Phoenix, AZ 85004
4. Arkansas: Vesuvio Bistro – Fettuccine Alfredo
Hot Springs hides a gem where the fettuccine alfredo is so creamy it should probably be illegal. Vesuvio Bistro uses real butter, heavy cream, and mountains of fresh Parmigiano-Reggiano to create pasta magic.
The noodles are made in-house daily, giving them that perfect al dente bite. Sometimes the classics are classic for a reason, friends.
532 Central Avenue, Hot Springs, AR 71901
5. California: Bestia – Cavatelli with Oxtail Ragu
Downtown LA’s Bestia serves a cavatelli that’ll haunt your dreams in the best possible way. The oxtail ragu simmers for hours until the meat falls apart into silky, savory strands.
Those little rolled pasta shapes catch every drop of sauce, delivering flavor bombs with each bite. Good luck snagging a reservation, but trust us—it’s worth stalking their booking system.
2121 East 7th Place, Los Angeles, CA 90021
6. Colorado: Barolo Grill – Tajarin with Butter and Sage
Barolo Grill in Denver elevates simple ingredients to art with their tajarin, a Piedmontese pasta made with extra egg yolks. The butter-sage sauce is minimalist perfection, letting the pasta shine.
Each strand is thinner than fettuccine but richer in flavor and color. Sometimes less really is more, especially when the technique is this flawless.
3030 East 6th Avenue, Denver, CO 80206
7. Connecticut: Frank Pepe Pizzeria Napoletana – Linguine with Clam Sauce
New Haven’s most famous pizza joint also slings a linguine with clam sauce that locals guard like a secret. Fresh littleneck clams, garlic, white wine, and parsley create a sauce that’s briny and bright.
The pasta soaks up every drop of that garlicky clam liquor. Yes, you came for the pizza, but you’ll leave dreaming about this pasta.
157 Wooster Street, New Haven, CT 06511
8. Delaware: Domaine Hudson – Bucatini Carbonara
Wilmington’s Domaine Hudson nails the Roman classic with bucatini that’s got a hollow center perfect for trapping creamy egg sauce. Crispy guanciale adds salty crunch, while Pecorino Romano brings sharp, tangy notes.
No cream here—just eggs, cheese, pork, and pepper creating magic. It’s authentic, indulgent, and exactly what carbonara should be.
1314 North Scott Street, Wilmington, DE 19806
9. Florida: Scarpetta – Spaghetti with Tomato and Basil
Miami Beach’s Scarpetta is famous for one thing above all: spaghetti so good it’s trademarked. The tomato-basil sauce is deceptively simple yet impossibly delicious, with a secret ingredient that keeps people guessing.
The name literally means “little shoe,” referring to using bread to mop up every last drop. Bring your appetite and maybe some extra bread.
4441 Collins Avenue, Miami Beach, FL 33140
10. Georgia: BoccaLupo – Agnolotti del Plin
Atlanta’s BoccaLupo serves tiny Piedmontese pasta pillows stuffed with braised meat that’ll make you weep with joy. Agnolotti del plin translates to “pinched pasta,” and each one is hand-pinched by skilled pasta makers.
They’re served simply with butter and sage, letting the filling’s complexity shine. It’s labor-intensive pasta at its finest.
753 Edgewood Avenue Northeast, Atlanta, GA 30307
11. Hawaii: Arancino di Mare – Spaghetti alla Bottarga
Honolulu’s beachfront gem serves spaghetti topped with bottarga—cured fish roe that Italians call “Mediterranean caviar.” The salty, briny shavings melt into the pasta, creating an umami explosion.
It’s paired with garlic, olive oil, and a hint of chili. Simple ingredients, ocean views, and flavors that transport you straight to Sicily.
2552 Kalakaua Avenue, Honolulu, HI 96815
12. Idaho: Luciano’s Italian Restaurant – Penne Arrabiata
Boise’s Luciano’s brings the heat with penne arrabiata that lives up to its “angry” name. Crushed red pepper flakes and garlic-infused tomato sauce create a spicy kick that’ll wake up your taste buds.
The penne tubes catch all that fiery sauce perfectly. Pair it with a cold beer to tame the flames, or embrace the burn like a champ.
413 South 8th Street, Boise, ID 83702
13. Illinois: Monteverde – Cacio e Pepe
Chicago’s Monteverde has perfected the deceptively simple Roman dish of cacio e pepe—literally “cheese and pepper.” Chef Sarah Grueneberg tosses tonnarelli pasta with Pecorino Romano and black pepper until a creamy sauce magically forms.
No cream, no tricks, just technique and timing. It’s minimalist Italian cooking at its most impressive and delicious.
1020 West Madison Street, Chicago, IL 60607
14. Indiana: Mama Carolla’s Old Italian Restaurant – Gnocchi Sorrentina
Indianapolis institution Mama Carolla’s serves pillowy potato gnocchi baked with tomato sauce and melted mozzarella. It’s comfort food that hugs you from the inside, with each dumpling light as a cloud.
The family recipes here date back generations, and you can taste the love in every bite. It’s old-school Italian-American cooking done right.
5031 East 82nd Street, Indianapolis, IN 46250
15. Iowa: Centro – Pappardelle Bolognese
Des Moines’ Centro serves pappardelle with a Bolognese sauce that simmers low and slow for hours. The wide noodles are perfect vehicles for the meaty, wine-rich ragu that clings to every ribbon.
This isn’t your jar-sauce spaghetti—it’s the real deal from Emilia-Romagna. One taste and you’ll understand why Bolognese is Italy’s most famous meat sauce.
1003 Locust Street, Des Moines, IA 50309
16. Kansas: Bella Vita Bistro – Rigatoni Amatriciana
Overland Park’s Bella Vita nails the classic Roman amatriciana with rigatoni tubes that catch every bit of tomato-guanciale sauce. The pork cheek adds a rich, porky flavor that’s miles beyond regular bacon.
Pecorino Romano and a kick of chili flakes finish it off. It’s a taste of Rome hiding in the Kansas suburbs, and locals are obsessed.
11931 West 119th Street, Overland Park, KS 66213
17. Kentucky: Vincenzo’s Italian Restaurant – Tortellini in Brodo
Louisville’s Vincenzo’s serves tortellini in brodo—cheese-stuffed pasta swimming in rich, golden broth. It’s the ultimate Italian comfort food, warm and soothing like a hug from your nonna.
The delicate tortellini are handmade daily, each one a tiny work of art. Simple, elegant, and perfect for when you need pasta that feeds your soul.
150 South 5th Street, Louisville, KY 40202
18. Louisiana: Carreta’s Grill – Crawfish Fettuccine
New Orleans’ Carreta’s Grill marries Italian pasta with Louisiana seafood in a crawfish fettuccine that’s pure Creole magic. Plump crawfish tails swim in a spicy cream sauce loaded with Cajun seasonings.
It’s rich, indulgent, and unapologetically Southern. Sometimes fusion food works beautifully, and this is proof positive that pasta loves a little bayou flair.
3862 Veterans Memorial Boulevard, Metairie, LA 70002
19. Maine: Fore Street – Squid Ink Linguine with Seafood
Portland’s Fore Street serves dramatic black squid ink linguine piled high with Maine’s freshest seafood. Mussels, clams, and shrimp tangle with the inky noodles, creating a dish that’s as beautiful as it is delicious.
The pasta tastes faintly of the sea, perfectly complementing the shellfish. It’s coastal Maine on a plate, and absolutely worth the splurge.
288 Fore Street, Portland, ME 04101
20. Maryland: Velleggia’s Italian Restaurant – Crab Ravioli
Baltimore’s Velleggia’s stuffs fresh Maryland blue crab into delicate ravioli pillows that celebrate the state’s seafood pride. The cream sauce is light and lemony, letting that sweet crab flavor shine through.
Each bite tastes like summer on the Chesapeake Bay. If you love crab cakes, you’ll flip for this pasta version that’s equally iconic.
829 East Pratt Street, Baltimore, MD 21202
21. Massachusetts: Giulia – Hand-Cut Tagliatelle
Cambridge’s Giulia changes its tagliatelle preparation seasonally, but the hand-cut pasta remains consistently mind-blowing. The noodles have that perfect rough texture that grabs sauce like nobody’s business.
Chef Michael Pagliarini studied pasta-making in Italy, and it shows in every strand. Whatever sauce they’re running, order it—you won’t regret trusting their expertise.
1682 Massachusetts Avenue, Cambridge, MA 02138
22. Michigan: Mani Osteria – Orecchiette with Sausage and Broccoli Rabe
Ann Arbor’s Mani Osteria serves orecchiette—”little ears”—that cup spicy Italian sausage and bitter broccoli rabe perfectly. The contrast of flavors is pure Italian genius: rich pork, bitter greens, garlic, and chili flakes.
It’s rustic, hearty, and exactly what you want on a cold Michigan evening. The pasta shape makes all the difference here.
341 East Liberty Street, Ann Arbor, MI 48104
23. Minnesota: Buca di Beppo – Spaghetti Marinara
While Buca di Beppo is a chain, the Minneapolis original still serves spaghetti marinara in portions big enough to feed your entire family. The tangy tomato sauce is loaded with garlic and herbs, coating miles of noodles.
It’s served family-style, because everything here is meant for sharing. Sometimes you just need uncomplicated, crowd-pleasing pasta, and this delivers.
1204 Harmon Place, Minneapolis, MN 55403
24. Mississippi: BRAVO! Italian Restaurant – Chicken Alfredo Pasta
Jackson’s BRAVO! serves a chicken alfredo that Mississippians swear by, loaded with grilled chicken and swimming in rich, creamy sauce. The fettuccine is cooked perfectly al dente, providing just the right texture contrast.
It’s decadent, filling, and exactly what you crave when you need comfort. Sometimes the crowd-pleasers are popular for good reason, folks.
4500 Interstate 55 North, Jackson, MS 39211
25. Missouri: Anthonino’s Taverna – Toasted Ravioli
St. Louis invented toasted ravioli, and Anthonino’s Taverna does it best with meat-stuffed pillows that are breaded and fried until golden. They arrive hot and crispy, begging to be dunked in marinara sauce.
It’s technically an appetizer, but locals know it’s the real main event. Crunchy outside, savory inside, and uniquely St. Louis through and through.
2225 Macklind Avenue, St. Louis, MO 63110
26. Montana: Cafe Zupas – Wild Mushroom Ravioli
Missoula’s Cafe Zupas stuffs ravioli with wild Montana mushrooms foraged from nearby forests. The earthy filling pairs beautifully with brown butter and crispy sage leaves, creating an elegant mountain-to-table experience.
Each bite tastes like autumn in the Rockies. It’s sophisticated comfort food that showcases Montana’s incredible natural bounty in pasta form.
1210 West Broadway Street, Missoula, MT 59802
27. Nebraska: Dante Ristorante Pizzeria – Pappardelle with Wild Boar Ragu
Omaha’s Dante serves pappardelle topped with a wild boar ragu that’s gamey, rich, and utterly addictive. The wide noodles soak up the slow-cooked sauce that’s been simmering with tomatoes, wine, and herbs for hours.
It’s hearty enough for Nebraska winters and fancy enough for date night. Wild boar brings an unexpected twist to classic Italian comfort.
16901 Wright Plaza, Omaha, NE 68130
28. Nevada: Esther’s Kitchen – Rigatoni Carbonara
Esther’s Kitchen is a seasonal Italian spot in the Las Vegas Arts District where everything revolves around handmade pasta, sourdough, and West Coast produce treated with Italian technique.
1131 S Main Street, Las Vegas, NV 89104, USA
29. New Hampshire: Piccola Italia – Lobster Fra Diavolo
Wilmington’s Piccola Italia combines New England lobster with spicy Italian fra diavolo sauce over linguine. The tomato-based sauce has a serious kick from crushed red pepper, balanced by sweet lobster chunks.
It’s surf-meets-turf with an Italian accent. The combination of New Hampshire seafood and Italian heat creates something truly special and memorable.
815 Route 125, Kingston, NH 03848
30. New Jersey: Osteria Giotto – Paccheri alla Vodka
Montclair’s Osteria Giotto serves paccheri—giant pasta tubes—swimming in the creamiest vodka sauce you’ve ever tasted. The sauce clings to the pasta’s ridges, delivering maximum flavor with every forkful.
Vodka sauce might be Jersey’s unofficial pasta sauce, and this version sets the gold standard. It’s rich, tangy, and dangerously easy to devour an entire bowl.
92 Park Street, Montclair, NJ 07042
31. New Mexico: Scalo Northern Italian Grill – Penne Puttanesca
Albuquerque’s Scalo serves penne puttanesca with all the bold, briny flavors this “lady of the night” sauce is famous for. Kalamata olives, capers, anchovies, and tomatoes create a salty, tangy explosion.
Legend says Roman ladies of negotiable virtue invented this quick sauce between clients. True or not, it’s undeniably delicious and perfectly balanced with heat.
3500 Central Avenue Southeast, Albuquerque, NM 87106
32. New York: Carbone – Spicy Rigatoni Vodka
Greenwich Village’s Carbone serves spicy rigatoni vodka that’s become Instagram-famous and wait-list legendary. The sauce is creamy, tangy, and has just enough heat to keep things interesting without overwhelming.
The rigatoni tubes are cooked to perfect al dente, catching every drop of that pink sauce. It’s worth the reservation battle and the splurge, trust us.
181 Thompson Street, New York, NY 10012
33. North Carolina: Vinnie’s Neighborhood Italian – Shrimp Scampi Linguine
Charlotte’s Vinnie’s tosses plump shrimp with linguine in a garlic-butter-wine sauce that’s simple but spectacular. The shrimp are cooked perfectly—tender, not rubbery—and the sauce is bright with lemon and parsley.
It’s the kind of dish that reminds you why classic preparations become classics. Sometimes you don’t need to reinvent the wheel, just execute it flawlessly.
7715 Pineville-Matthews Road, Charlotte, NC 28226
34. North Dakota: Pirogue Grille – Butternut Squash Ravioli
Bismarck’s Pirogue Grille serves butternut squash ravioli that tastes like autumn wrapped in pasta. The sweet squash filling is balanced by savory brown butter and crispy sage leaves, creating perfect harmony.
It’s vegetarian comfort food that even carnivores crave. The seasonal flavors work beautifully against North Dakota’s cold winters, warming you from the inside out.
1810 North 12th Street, Bismarck, ND 58501
35. Ohio: Marcella’s – Bucatini all’Amatriciana
Columbus’ Marcella’s nails the Roman classic with hollow bucatini noodles that slurp up tomato-guanciale sauce like champs. The pork jowl adds richness, while pecorino and chili flakes provide sharpness and heat.
It’s rustic Italian cooking that doesn’t mess around. The simplicity of ingredients lets each one shine, creating a dish that’s way more than the sum of its parts.
615 North High Street, Columbus, OH 43215
36. Oklahoma: Vito’s Ristorante – Lasagna Bolognese
Oklahoma City’s Vito’s serves lasagna Bolognese that’s stacked with layers of pasta, meat sauce, and creamy bechamel. Each slice holds together perfectly, revealing beautiful striations of pasta and sauce.
It’s baked until bubbly and golden on top, with edges that get deliciously crispy. This is the lasagna you dream about, hearty and satisfying in every way.
2816 North May Avenue, Oklahoma City, OK 73107
37. Oregon: Nostrana – Spaghetti Carbonara
Portland’s Nostrana serves carbonara the traditional Roman way—no cream, just eggs, guanciale, pecorino, and black pepper creating silky magic. The pasta is tossed tableside, coating each strand in that glossy, custardy sauce.
Chef Cathy Whims sources everything locally, from the eggs to the pork. It’s Portland meets Rome in the most delicious way possible.
1401 Southeast Morrison Street, Portland, OR 97214
38. Pennsylvania: Vetri Cucina – Spinach Gnocchi with Brown Butter
Philadelphia’s Vetri Cucina serves spinach gnocchi so light they practically float off your fork. Chef Marc Vetri’s technique creates dumplings that are pillowy soft, dressed simply in nutty brown butter.
It’s minimalist Italian cooking that showcases pure skill and perfect ingredients. These gnocchi have made Vetri a James Beard Award winner and Philly dining legend.
1312 Spruce Street, Philadelphia, PA 19107
39. Rhode Island: Pane e Vino – Linguine with White Clam Sauce
Providence’s Pane e Vino serves linguine with clam sauce that celebrates Rhode Island’s incredible seafood. Fresh littlenecks are steamed with garlic, white wine, and parsley, creating a briny, garlicky sauce.
The clams are sweet and tender, not chewy. It’s coastal New England at its finest, simple and focused on showcasing the ocean’s bounty perfectly.
365 Atwells Avenue, Providence, RI 02903
40. South Carolina: Halls Chophouse – Lobster Mac and Cheese
Charleston’s Halls Chophouse elevates mac and cheese to luxury status with massive chunks of sweet lobster meat. The cheese sauce is rich and creamy, coating cavatappi pasta that catches every delicious drop.
It’s technically a side dish, but order it as your main—you won’t regret the indulgence. Southern hospitality meets New England seafood in glorious, cheesy harmony.
434 King Street, Charleston, SC 29403
41. South Dakota: Minerva’s Restaurant – Chicken Pesto Linguine
Sioux Falls’ Minerva’s tosses linguine with vibrant basil pesto and grilled chicken for a dish that’s fresh and satisfying. The pesto is made with fresh basil, pine nuts, garlic, and parmesan, creating that bright green color.
It’s lighter than cream-based pastas but still plenty filling. The chicken adds protein while the pesto delivers herbaceous, garlicky goodness in every bite.
301 South Phillips Avenue, Sioux Falls, SD 57104
42. Tennessee: Etch – Smoked Pork Belly Carbonara
Nashville’s Etch puts a Southern spin on carbonara by using smoked pork belly instead of traditional guanciale. The smoky, fatty pork adds Tennessee barbecue vibes to the classic Roman pasta.
Eggs and pecorino still create that signature creamy sauce. It’s fusion done right, respecting tradition while adding regional flair that makes perfect sense in Music City.
303 Demonbreun Street, Nashville, TN 37201
43. Texas: Maggiano’s Little Italy – Rigatoni D
Dallas’ Maggiano’s serves Rigatoni D—rigatoni tossed with spicy Italian sausage, peppers, and tomato cream sauce. The pasta tubes catch chunks of sausage and peppers, delivering big Texas-sized portions and flavors.
It’s hearty, satisfying, and perfect for big appetites. Everything’s bigger in Texas, including the portions of this crowd-pleasing pasta that never disappoints hungry diners.
8687 North Central Expressway, Dallas, TX 75225
44. Utah: Valter’s Osteria – Tagliatelle al Ragu
Salt Lake City’s Valter’s Osteria serves tagliatelle with a ragu that simmers for hours until the meat practically melts into the sauce. The wide ribbons of fresh pasta are the perfect vehicle for this rich, meaty masterpiece.
It’s old-school Italian technique meeting Utah’s growing food scene. Owner Valter Nassi brings authentic Bologna flavors to the mountains with impressive results.
173 West Broadway, Salt Lake City, UT 84101
45. Vermont: Trattoria Delia – Wild Mushroom Pappardelle
Burlington’s Trattoria Delia showcases Vermont’s foraged wild mushrooms over wide pappardelle ribbons. The earthy mushrooms are sautéed with garlic, herbs, and a touch of cream, creating a sauce that tastes like the forest.
The pasta is made fresh daily, giving it perfect texture. It’s farm-to-table Vermont style, celebrating local ingredients with Italian technique and respect.
152 Saint Paul Street, Burlington, VT 05401
46. Virginia: Pasture – Housemade Cavatelli
Richmond’s Pasture changes its cavatelli preparation seasonally, but the hand-rolled pasta remains consistently excellent. The little rolled dumplings have ridges that grab whatever sauce the chef dreams up that week.
Everything here is locally sourced and made from scratch. The cavatelli showcases Virginia ingredients with Italian soul, creating something uniquely delicious every time you visit.
416 East Grace Street, Richmond, VA 23219
47. Washington: Spinasse – Tajarin with Butter and Sage
Seattle’s Spinasse specializes in Piedmontese cuisine, and their tajarin showcases pasta-making at its finest. These thin, eggy ribbons are tossed with nothing but butter and sage, proving simplicity can be profound.
The pasta is made fresh multiple times daily. It’s the kind of dish that converts people into pasta believers, elegant and utterly delicious in its minimalism.
1531 14th Avenue, Seattle, WA 98122
48. West Virginia: Pies & Pints – Lobster Ravioli
Charleston’s Pies & Pints might be known for pizza, but their lobster ravioli deserves equal attention. Plump ravioli stuffed with sweet lobster meat swim in a light cream sauce that doesn’t overwhelm the delicate seafood.
It’s surprisingly elegant for a casual pizza joint. Sometimes the best pasta hides in unexpected places, and this is West Virginia’s delicious secret.
222 Capitol Street, Charleston, WV 25301
49. Wisconsin: Sperino’s Italian Restaurant – Baked Mostaccioli
Milwaukee’s Sperino’s serves baked mostaccioli that’s pure Midwestern Italian-American comfort food. The tube pasta is baked with tomato sauce and covered in melted cheese until bubbly and golden.
It’s the kind of dish grandmas make for Sunday dinner, hearty and satisfying. No frills, no fancy technique—just honest, delicious pasta that sticks to your ribs and makes you happy.
7401 West Greenfield Avenue, West Allis, WI 53214
50. Wyoming: The Granary Restaurant – Bison Short Rib Pappardelle
Jackson Hole’s Granary Restaurant serves pappardelle topped with braised bison short ribs that fall-apart tender. The gamey, rich meat pairs beautifully with wide pasta ribbons and a red wine reduction.
It’s Wyoming through and through—wild game meets Italian technique. The combination works surprisingly well, creating a dish that’s both rustic and refined, perfect after skiing.
3285 West Village Drive, Teton Village, WY 83025
