Every Bowl of Pasta I've Had at Il Corvo

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  • 057. Gigli with pesto and sungold cherry tomatoes
  • 056. Gnocchi with whey reduction sauce and chives
  • 055. Pappardelle with fresh morels, thyme and cream
  • 054. Malloreddi with house-made chorizo, eggplant and tomato
  • 053. Lasagna pasticcio
  • 052. Malloreddi with spicy roasted cauliflower and tomato sauce
  • 051. Capellini alla Siciliana (tomato conserva, anchovy, chili and garlic)
  • 050. Mafalde with ragu bolognese (beef, pork and chicken liver)
  • 049. Ravioli filled with salt cod and potato in a smoked paprika tomato sauce
  • 048. Tagarin al Pangrattato (with toasted breadcrumbs)
  • 047. Maccheroni with mushrooms, kalamata olives, fresh oregano and tomatoes
  • 046. Tagliatelle with Sicilian Pecorino Pepata and toasted hazelnuts
  • 045. Lasagna di Re (with bechamel, bolognese, sun-dried tomato-pistachio pesto, boiled eggs, salsa pomodori and nine sheets of rich egg pasta)
  • 044. Malloreddi with sundried tomato pistachio pesto and oregano
  • 043. Farfalle with prosciutto, english peas and cabbage sprouts
  • 042. Cavatelli with braised pork peposo (pepper and red wine)
  • 041. Lasagna with ragu bolognese
  • 040. Strozzapreti with spicy sausage pomodoro
  • 039. Malloreddi with roasted cauliflower, butter, garlic and oregano
  • 038. Ravioli tre formaggi with asparagus, shallots, garlic, lemon and butter
  • 037. Gnocchi with braised pork and nettles
  • 036. Malloreddi with brussel sprouts and pancetta
  • 035. Stinging nettle gnudi with pomodoro
  • 034. Fusilli con peperonata
  • 033. Cavatelli with chickpeas, broccoli romanesco, lemon and oregano
  • 032. Cappellini Cacio e Pepe (beecher's flagship and pepper)
  • 031. Tagliatelle alla Pescatora
  • 030. Fregola di Sarda (Sardinian fish soup with fregola, rock shrimp, fish stock of halibut, black cod and salmon bones, tomatoes, garlic, a touch of spice and fresh oregano)
  • 029. Malloreddi with Dot's Delicatessen bacon, red chard, tomato and chili (topped with creamy ricotta)
  • 028. Gnocchi con Carciofi (baby artichokes, lemon and cream)
  • 027. Orecchiette in brodo with spicy paprika sausage, cannellini beans and sage
  • 026. Maccheroni with cauliflower, garlic, herbs, tomato, sultanas, butter root, pine nuts, chili flake and olive oil
  • 025. Malloreddi with italian sausage, rapini and tomato sauce
  • 024. Farro Tagliatelle with kale and tomato sauce
  • 023. Cavatelli alla Ribollita (vegetarian style)
  • 022. Maccheroni alla Arrabiata with fresh mozzarella
  • 021. Gnocchi with porcini & chanterelle mushrooms
  • 020. Maccheroni with broccoli romanesco, bacon and spicy tomato sauce
  • 019. Cavatelli with brussel sprouts and pancetta
  • 018. Cavatelli with cranberry beans and pancetta
  • 017. Angel hair with with 4-chili oil, bread crumbs, parsley and parmesan
  • 016. Agnolotti with roasted cauliflower filling and marjoram butter
  • 015. Spiced squash (butternut, delicata and pumpkin) raviolini with butter and sage
  • 014. Spaghetti carbonara with New Mexico green hatch chili
  • 013. Bogoli in salsa verde (celery tops, lemon, garlic and chili)
  • 012. Cavatelli with cauliflower, sage, garlic and chili
  • 011. Farfalle with pancetta, asparagus and sun gold tomatoes
  • 010. Gnocchi with chanterelle mushrooms, thyme and cream
  • 009. Canestrini with chanterelle mushrooms, butter and herbs
  • 008. Malloreddi with sausage and kale
  • 007. Pappardelle with heirloom tomatoes and asparagus
  • 006. Cavatelli with sun gold tomatoes, green beans, mint and lemon
  • 005. Malloreddi alla Norma with spicy eggplant and marinara
  • 004. Cavatelli with asparagus and heirloom tomato sauce
  • 003. Gnocchetti with arugula herb pesto
  • 002. Squid ink linguini with garlic, lemon and 5 herbs
  • 001. Cavatelli with pancetta, green beans and mint
Author Comments: 

Probably the most OCD of all my lists...keeping track of every bowl of pasta I eat at my favorite lunch spot, Il Corvo.