Top Pasta dishes in New York

The kitchen's clear strength — fresh pasta dishes rotate seasonally and consistently draw the most praise from regulars and press alike.

Creamy, spiced penne pasta loaded with jerk chicken. A cult favorite.

A house specialty pasta that showcases the kitchen's skill with fresh dough and well-balanced sauces.

The kitchen's clearest strength — silky, well-seasoned pasta in classic preparations that let the ingredients speak

Pasta tossed tableside in a hollowed Parmigiano wheel — theatrical, creamy, and worth the show.

A signature pasta dish featuring tender lobster meat in a savory, tomato-based sauce.

The centerpiece of the menu — hand-cut and properly al dente, with sauces that coat rather than drown

Black pasta with manila clams, cherry tomatoes, parsley, and crab meat — dramatic and delicious

Rich, creamy pasta made with deeply savory oxbone broth -- comfort food with Korean soul

Creamy spiced penne pasta with jerk chicken. The crossover hit.

Whole lobster with spaghetti in light tomato sauce ($20 supplement over lobster price)

House-made pasta preparations rotate with the season and consistently rank among the highlights — expect refined technique and restrained but effective saucing.

The daily special pasta changes nightly and showcases the kitchen's best -- always ask what's fresh

The pasta program is the backbone of the menu — expect silky, properly al dente preparations with deeply reduced sauces that show real technique.

The kitchen's clear strength — fresh pasta with well-balanced sauces that don't overshadow the noodle itself

House-made pasta with properly al dente texture and well-balanced sauces that suggest real craft in the kitchen

Braised-meat ragù pastas — particularly the richer, long-cooked preparations — are where the kitchen shows its best work

Handmade daily with focused Italian technique — expect clean sauces that let the pasta quality speak

Rigatoni with guanciale, cheese, and black pepper -- each ingredient in perfect harmony

Penne in a creamy vodka sauce with a kick of chili — a crowd-pleasing crossover that works surprisingly well in an Irish bar.

The standout category — ribbons and tubes cut in-house, cooked to a proper bite, with sauces that don't overpower the pasta itself

Whole Maine lobster tossed with tomato, basil, mizithra, and chitarra pasta — the showstopper entree.

Mussels, clams, scallops, and shrimp over pasta — absurdly good value at $22 for the quality and quantity of seafood.

House-made shell pasta with seasonal preparation

Sicilian pasta with marinara, roasted eggplant, and ricotta salata

Caribbean-spiced pasta with colossal shrimp

Al-dente penne in a creamy, spiced sauce with roasted red peppers and fresh herbs. The surprise hit.

The kitchen's clearest strength — fresh pasta with well-balanced sauces that avoid the heavy-handed excess common at lesser Italian spots in the city

Pasta finished tableside in a Parmigiano wheel — theatrical and crowd-pleasing.

Rotating seasonal preparations with fresh egg pasta that earns its place despite the view-forward concept

Durum flour spaghetti with fresh Portuguese sardines, wild fennel, pine nuts, raisins, and saffron — a quintessential Sicilian flavor bomb.

Delicate squid with bone marrow coating house-made pasta in a rich, savory sauce

Rotating seasonal preparations that showcase hand-rolled technique and restraint — typically a pappardelle or tagliatelle with braised meat ragu

Rotating housemade pasta preparations that anchor the menu — consistently praised for texture and restraint in saucing

Sant Ambroeus's pasta program is the kitchen's most consistent strength — silky, properly sauced, and executed with the care you'd expect from a brand rooted in Milanese tradition.

Savory rigatoni featuring a rich, complex chicken liver sauce finished with balsamic vinegar.

Gragnano paccheri with garlic-tomato sauce, roasted eggplant, and ricotta salata — the restaurant's namesake dish, executed faithfully.

Rich, dramatic squid ink pasta — a visual and flavor showstopper

Fresh lobster over housemade pasta in a light sauce

Fresh pasta dressed in a seasonal sauce that changes with the market — always satisfying, never predictable.

Fresh pasta in the Southern Italian style is the kitchen's anchor and the best way to gauge it

House-made pasta with braised rabbit, a heartier option from the dinner menu

Homemade egg pasta with a luxuriously rich traditional beef ragu from Modena -- indulgent and soul-warming

Slow-simmered meat ragu over fresh pasta — rich, hearty, and the kind of dish that makes you feel at home.

Pasta with traditional Sicilian pistachio pesto -- nutty, herbaceous, and uniquely Sicilian