Our rich and flavorful pasta specialties are handcrafted from classic Gibbilini family recipes. You can taste the love that came straight from mom’s kitchen.
BiG RiG PASTA
“Once I tasted the “big rig” pasta, I was hooked. When the craving struck, I was thinking about it for days. Seriously, days.”
– Natalie S.
The Coop de Ville Jumbo Chick Parm
This model rolls off our assembly line and into your stomach with a HUGE all natural chicken breast served on a bed of fettuccine and topped with our homemade marinara, provolone and our four cheese blend. Hop in!
Italian Flag Lasagna
You’ll be standing at attention when we raise this flag. We stuff sausage, meatballs, spinach, Parmesan and ricotta cheese between our fresh, roasted red pepper pasta. This kind of traditional lasagna flies high!
Roasted Garlic Chicken Lasagna
Garlic breath is sexy. Roasted chicken is nestled among homemade fresh pasta, four cheeses, a little spinach, a pinch of fresh roasted garlic and then topped with a special marinara.
Alfredo’s Artichoke Lasagna
This light and tasty premium lasagna is a dandy! We only use fresh artichoke, béchamel sauce, freshly made whole wheat pasta, a bit of Alfredo, sprinkled with Parmesan and baked. Then we top it with basil pesto and sundried tomatoes for a thrilling finish.
King Parmesan de Eggplant
We take an abundance of beautiful eggplant prepared for it’s finest hour and cover it with Italian cheeses, special marinara, fresh basil and gently lay it over angel hair pasta.
‘Shroom Boom Pasta
Fresh Portobello mushrooms are mixed with a creamy mushroom truffle sauce and served over bow tie pasta. It comes with our ‘south of the border’ bread! Be the fungi at your table and order this dish.
Big Rig Pasta
A huge bowl of rigatoni pasta (BIG RIG, get it?) covered with a tasty tomato chipotle cream sauce, chopped basil, diced tomatoes, Parmesan and a spicy finish. You’ll want to form your own convoy! Try it with sausage, meatballs, or chicken.
Alfredo The Dark
First, we take the finest cream and teach it Spanish! Then our poblano peppers and a special blend of Southwest cheeses are sautéed with a spiral pasta. It’s topped with diced tomatoes, a tasty jalapeño and our “south of the border” bread. There’s nothing to be “Alfredo” of. Try it with sausage, meatballs, or chicken.
Ziti pasta, meat sauce, and four Italian cheeses. Topped with Wisconsin cheese, baked in a bread bowl and sprinkled with oregano. Get crazy! Try it with sausage, meatballs, or chicken.
Mom’s Sausage & Peppers
Yep, it’s a secret family recipe we found in the basement. We take Oregano’s own sausage, add marinara, sliced red and green peppers, yellow onions, mix it up with our ziti pasta and finish with Parmano cheese. Thanks, Mom!
The Original Bollo Pasta
It’s pronounced ”BOWL O’ PASTA” and it’s a neighborhood favorite. Our delicious angel hair pasta topped with Oregano’s homemade marinara sauce. All you can eat. Try it with meat sauce, sausage, chicken, or meatballs.
Lady is a Scampi
It’s like a taste of high society from the very first bite. We take nearly a 1/2 lb. of BIG, tail-on shrimp and mix it with spiral pasta, diced tomatoes, fresh cilantro, and imported Parmesan cheese, all swimming happily in our chipotle sauce. Try it with chicken for a little less.
El Diablo Shrimp Pasta
You won’t need a firehose but this dish definitely has a kick! We toss nearly a 1/2 lb. of BIG, tail-on shrimp in a special chipotle cream sauce and mix with a Fettuccine pasta, cotija cheese, and Pico de Gallo. Sound the alarm! Try it with chicken for a little less.
Oregano’s Pasta Basta
A spin on an old family favorite. We mix bow tie pasta with spiced feta cheese, spinach, Kalamata olives, pine nuts, sundried tomatoes, olive oil infused with garlic and hot peppers. No red sauce here!
Uncle Frank’s Sausage Pesto
We say pesto, you say delicious! We mix bow tie pasta with our special sausage, basil pesto, spinach, sundried tomatoes, pine nuts and finished with shaved Parmesan.
Stuffed Riga Tony
These tubular rigatoni are hand stuffed with our fresh ricotta cheese, Oregano’s herbs, and covered with a slightly creamy meat sauce. It’s finished with shredded Parmesan. This “Tony” has been in hiding since the old days. Welcome home!