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.
Alfredo The Dark
We mix poblanos, cream, a special blend of Southwest cheeses and saute with a spiral pasta. Then we top it with diced tomatoes, cotija cheese, a tasty jalapeño and our “south of the border” bread. Don’t be Alfredo this! Try adding a big meatball or sausage link.
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!
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 garlic sauce. Try it with chicken for a little less.
Italian Flag Lasagna
Pasta stuffed with our meat sauce, spinach, Italian cheeses and topped with marinara, then baked to perfection. Made daily, so served until there ain’t no more!
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.
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.
Two large chicken breasts lightly breaded and baked to perfection, served over fettuccini pasta with a delicious lemon butter sauce and those cool little capers. Try this and have no worries for the rest of your night.
Ragin’ Cajun Chicken Pasta
We cook an all-natural, lightly breaded chicken breast to perfection, then mix with mushrooms, green peppers, roasted red peppers, caramelized onions, and our house Cajun seasoning and house sauces. We top with a sprinkle of cotija cheese and Pico de Gallo.
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.
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.
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!
This shrimp dish is anything but small! We start with 6 HUGE, tail-on shrimp layered over spaghetti, then finish with melted mozzarella, parmesan cheese, basil and tomatoes in our aromatic garlic sauce.