Photography by Greg Rannells
Sapore Italian Cafe executive chef and owner PAUL BUZZETTA is perfectly happy doing mostaccioli the way it is on the menu: a Bolognese variation, vegetables sautéed with beef, veal, and pork, a hit of white wine and beef stock—but no tomato.
In the kitchens of TONY LOMBARDO—both at the multiple Lombardo’s locations and at home—he always includes a spiced ricotta cheese and house-made sausage (plus a little cream sauce, if change seems needed).
“You can’t mess with mostaccioli,” insists chef RICH LORUSSO of LoRusso’s Cucina. “It’s a classic.” He uses his short-rib ragu and sometimes adds a little cream for richness. “If you want to up the ante,” he says, “use better meat.”
Cielo chef FABRIZIO SCHENARDI didn’t grow up in the mostaccioli tradition. He’d opt for pork instead of beef and braise it in red wine, top it with cacciocavallo cheese and julienned arugula, then serve it in individual iron skillets.
