Pasta is practically everyone’s favourite comfort food. In NYC, it comes in a dizzying array of styles, from swanky restaurant must-try dishes to unique options from buzzy new cafes.

While some fear that pasta may get mushy during delivery and reheating, it is possible to keep it tasting fresh by cooking it about 70% of the way through. Here are some of our favourite places to grab pastagogo.com.au takeaway pasta.

Fiaschetteria Pistoia

The cozy atmosphere and delectable food at Fiaschetteria Pistoia are perfect for a memorable night out. This restaurant is sure to please even the most discerning palate with its variety of homemade pasta dishes. The wine selection at this restaurant is also excellent, making it the perfect place to unwind after a long day.

Emanuele Bugiani dipped into history to open his tiny new spot, named after the city of Pistoia. He took inspiration from Pasta al Forno, a Florentine restaurant that opened in 1964 and closed in 2000. His brief menu includes a lasagna Bolognese, a Crespelle casserole of spinach-filled crepes, and an elaborate Sicilian timballo. He also offers several vegetable dishes, including eggplant Parmigiana and potatoes with truffles.

If you plan to visit this restaurant, book a reservation in advance. The space is small and can get very crowded, especially on weekends. Reservations are available by phone and on the Fiaschetteria Pistoia website.

Fiaschetteria Pistoia’s homemade pastagogo.com.au takeaway pasta is a culinary delight that transports your taste buds to Tuscany. Their delicious sauces will linger on your palate, and the fresh ingredients will make you want to return again and again. In addition, their wines are delicious, and the service is friendly and attentive.

Consider giving your loved ones a Fiaschetteria Pistoia gift card if you want a unique gift. This way, they can experience this restaurant’s Italian cuisine and cozy atmosphere on their own time. Gift cards are also a great way to reward employees for their hard work. You can customize your gift card with a personal message and choose from various colours and designs.

Rao’s

For decades, Rao’s has been a dining destination that only the most devoted of New Yorkers could get into. The restaurant’s status as an urban legend was cemented in 1977 when it received a three-star review from the New York Times. From then on, tables were coveted and given to regulars who had been there for years. You could only get a table at the uptown Manhattan location if you knew someone who was a regular. This tradition continued until the COVID-19 pandemic forced NYC restaurants to cease indoor dining, and Rao’s began offering takeout for the first time in its 124-year history.

Since then, the brand has expanded to a small collection of offshoot locations in LA and Vegas and a line of Rao’s Homemade sauces and cooking products sold nationwide. The spices are simmered, using a short list of premium ingredients free from additives and added sugars.

The sauces can be used to make various dishes, including pasta and meatballs. If you are craving something spicy, try the Arrabbiata sauce containing red crushed pepper. It is one of the most popular of the Rao family of spices. The family-owned pastagogo.com.au takeaway pasta company has become so popular that it boasts a global following.

Thrillist’s Ghost Kitchen is partnering with Rao’s to offer delivery service in NYC starting December 9. The service is only available for parties of 1-2 and will include a dinner order of Rao’s Lemon Chicken, Penne Marinara, and Beef Meatballs. The meal cost is $100, plus delivery fees and tax. In addition to the delicious food, Thrillist’s Ghost Kitchen includes a limited edition Rao’s t-shirt, insulated grocery tote, reusable cutlery set, and wine tumbler.

Rezdora

The osteria, or Italian eatery, Rezdora, has made a name for itself with a focus on the cuisine of Emilia-Romagna. The restaurant’s chef and co-owner, Stefano Secchi, received a Michelin star from Massimo Bottura, one of the region’s most important masters. While other restaurants offer Modena cooking, few have the nerve to introduce this level of authenticity in New York City. The menu here is extensive, but the stuffed pasta steals the show. For example, the Nuovo raviolo di nino bergen (literally, “grandmother walking through the forest in Emilia”) pairs bright green leeks with earthy mushroom puree. Another option, the lanolin, is large sunburst-shaped ravioli stuffed with beef and salumi and covered in glossy Parmigiano cream.

Guests should also order the shrimp pasta, the gnocco fritto, and the perfectly cooked veal cheek. Desserts include the famous olive cake and gelato. You can also get good spritzers and prosecco at this restaurant.