Pasta is one of the most famous comfort food dishes in all of the world and every country has its own take on this delicious food. When it comes to the US, though, many of those dishes have their own twists that are nothing like one would see in Italy, believed to be the origin of most pasta dishes. Despite this, each one has its own unique flavor and style which sometimes corresponds to the state it was created in, and sometimes, it corresponds to nothing other than the need to use certain ingredients or create something delicious.
Regardless of the mastermind behind these American pasta dishes, they're some of the most popular in the country... and they're definitely not what one would expect when hearing the term 'pasta dinner.'
Cincinnati Chili
It might not be chili in the traditional sense of the word but it is, in a sense, chili-like. By combining spaghetti with actual chili and topping it with shredded cheese and onions, this dish has gained a reputation as being a must-try when visiting the great city of Cincinnati. Spices such as cinnamon and allspice are used, often in combination with chocolate and savory additives to create tremendous depth to the dish. Fried beans and oyster crackers are used sometimes to boost the saltiness of the pasta and altogether, it's a solid American dish with a long history.
Toasted Ravioli
Hailed as one of the greatest appetizers ever created using pasta, toasted ravioli isn't actually toasted. The ravioli is breaded and then deep-fried in order to create a golden-brown, crispy crust on the outside to match its perfect tender and creamy interior, which is usually a blend of ricotta cheese. It's served with a side of marinara sauce to create somewhat of a deconstructed pasta dish and is a very Americanized version of traditional ravioli.
American Chop Suey
Often prepared as a casserole, it's said that American Chop Suey originated in New England and dates back almost a century. It's quite simply made with macaroni pasta, ground beef, and a blend of tomatoes and other vegetables. Similar to goulash, this pasta dish is very filling and hearty and is very popular in the winter when the weather gets cooler. This dish can be cooked by using different methods as well and some people prefer it baked, while others cook it over the stovetop or in a crockpot so that the flavors have time to simmer all day before eventually serving.
Penne Alla Vodka
Believe it or not, many versions of Penne Alla Vodka don't actually include vodka. It is traditional to incorporate this alcohol into the dish but it can be made without it with just the use of marinara sauce and heavy cream. The flavor, however, is quite noticeable for dishes that leave out the vodka but are still satisfying nonetheless. The dish is recognized easily due to its light pink coloring which is thanks to the heavy cream that's used, resulting in a slightly sweet and bold sauce. It's believed that this dish originated in New York even though many people likely think it came from Italy.
Baked Ziti
Baked ziti is actually a combination of dishes ranging from Italian roots to Americanized recipes. The combination of ziti, cheese, and sauce baked as a casserole has worked its way into many household staple weeknight recipes and it's one of the most popular pasta dishes in the country. It's easy to make and wholly satisfying on every level, especially when there's an unmistakably long cheese pull with that first steamy, delicious scoop fresh out of the oven.
Mac 'N Cheese
Believe it or not, mac 'n cheese was believed to be inspired by dishes coming in from Italy, the UK, and even France. While the boxed mac 'n cheese can't be used to prove this, traditional, homemade mac definitely can with its base of a roux, which is one of the three mother sauces, and the addition of several kinds of cheese to create a savory, salty, and tangy flavor. The person specifically responsible for making the dish wholly popular is actually Thomas Jefferson, who served the dish at his banquets thanks to his own personal pasta maker machine. It was his creation that made it into the first recipe published in 1824 by his cousin, Mary Randolph. Later on, the dish would become popular once again in 1937 when Kraft came out with the boxed man 'n cheese that we all knew and loved as children (and, many times, as adults).
January 03, 2021 at 01:30AM
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The Most Popular Pasta Dishes In The US Are Nothing Like What You'd Expect - TheTravel
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