50 States of Pasta, Part 2
This article is part of a 5-part series where I make a pasta dish that represents each of the 50 US states. If you want to check out the recipes for Alabama-Georgia, then you can use the link down below.
Hawaii-Coconut Pork Alfredo
First stop on this second leg of our pasta tour, we are heading across the Pacific Ocean to the glorious islands of Hawaii.
Hawaii is the only state that is composed of multiple islands and the only state located in the tropics. It is also a state full of beach fun, unique wildlife, and unique parties like the classic Luau.
I will admit that this one was a bit tough for me because there are a lot of great things about Hawaiian food like Loco Moco (ground beef patty over rice then topped with a fried egg and mushroom gravy) or refreshing poke, but what I landed on is based on a very classic luau dish where a whole pig is cooked underground, Kalua Pua’a
I love the concept, but sadly my HOA prevents me from digging a pig-sized hole behind my house…I’m pretty sure, so I think pairing some shredded pork with some coconut for a unique take on Alfredo.
Cook 1/2 pound of any pasta according to the directions on the package for al dente. Reserve 1/2 cup of the pasta water, then drain.
While the pasta cooks, melt 2 tablespoons of butter in a wide pan or wide saucepan. Add 2 tablespoons of flour, then stir and cook for 1-2 minutes.
Then add a 14-ounce can’s worth of full-fat unsweetened coconut milk, 1 cup of chicken broth, and 1 cup of corn kernels. Bring that to a boil, then reduce to a simmer and let it cook for 4-5 minutes, or until the sauce thickens slightly.
Whisk in 1 cup of grated parmesan cheese and 1 teaspoon of nutmeg, then whisk until the cheese is melted and the sauce is smooth. Add the pasta and 1 1/2 cups of leftover shredded pork, then cook for another minute or two or until the pork is warmed through and the sauce has grabbed onto the pasta.
(Actually, I’m using pork that I got from a local barbecue restaurant. Just make sure you don’t sauce the pork if you’re going down that route.)
Season the sauce with salt and pepper to taste, add some of the pasta water if you need to thin out the sauce, then divide into bowls and top with sliced green onions and some toasted unsweetened coconut flakes.
If this coconut pork alfredo does not immediately transport you to the Hawaiian islands, then I don’t know what will.
You get a bit of smoky flavor from the pork, that creamy coconutty alfredo sauce, pops of the corn to give a bit of sweetness, and best of all you get a dish that combines the cuisines of Italy and Hawaii in a beautiful way.
Idaho-Gnocchi
Returning to the continental US, we now head to The Gem State, Idaho.
Idaho sits along the stunning Rocky Mountains and has plenty of beautiful scenery, especially the stunning Shoshone Waterfalls located in Twin Falls, which I had the pleasure to visit recently.
If there is one food that Idaho is known for, it’s potatoes. It makes sense as Idaho is the largest producer of spuds in the US, with over 290,000 acres of potato farms, and I can’t think of a better Italian pasta dish that highlights potatoes than gnocchi.
Start by placing 4 whole russet potatoes into a saucepan, you want to start with whole potatoes as the skin will prevent water from getting into the flesh.
Cover the potatoes with cold water, bring them to a boil, and cook for about 20 minutes, or until you can stick a fork into a potato and it will come out easily.
Once the potatoes are tender, drain and let them cool for about 5 minutes, or until you can handle them without burning your hands. Cut the potatoes in half, then scoop out the flesh with a spoon.
You can then either use a fork to lightly mash the potatoes, or pass them through a ricer for a fine, smooth texture.
(Actually, if you use the ricer, you don’t even have to peel the potatoes before passing them through.
Just cut them in half, put them in cut-side down, and press away!)
Add 4 eggs, a generous pinch of salt and pepper, and up to 2 cups of flour. Gently mix until a ball of dough forms, adding more flour if needed.
There should be enough flour so the dough starts to pull away from the sides of the bowl, but no more than that.
Dump the dough onto a floured surface and gently knead into a smooth ball.
Cut the dough into quarters, then roll each quarter into an inch-thick log, then use a floured pastry cutter or knife to cut the dough into individual pieces.
(That’s the cool part about making gnocchi, it’s that you don’t have to let the dough rest after mixing.)
Carefully lower the gnocchi into a pot of salted simmering water, you don’t want to let the water boil as that will cause the gnocchi to fall apart, and cook until the gnocchi float to the top.
While the gnocchi cooks, melt 12 tablespoons of unsalted butter in a wide nonstick pan over medium heat and cook, stirring frequently, until you can see brown specks throughout the butter.
Drain the gnocchi, then add them to the pan with the butter and one bunch of fresh sage leaves. Cook for another minute until the gnocchi is lightly browned and the sage is crispy. Divide the gnocchi onto plates, then top with grated parmesan.
Gnocchi is one of the most classic Italian dishes, but it really does highlight the beauty of potatoes, and it is a dish that would certainly do the state of Idaho proud.
Illinois-Carmy’s Spaghetti
Skipping across the Central time zone, we now head to the prairie state, Illinois. Illinois is known for its large contribution to the Underground Railroad and is home to the first McDonald’s.
Puts hands together. Within Illinois is Chicago, and Chicago happens to be the setting for my current favorite show that isn’t a competition show, The Bear, so I think it would be more than fitting to do the spaghetti pomodoro that was featured on the show.
I did an entire article about this recipe, but here’s the shortened version.
Start by heating 1/2 cup of olive oil over medium-low heat with 10 sliced garlic cloves, 1/2 a peeled onion, a large handful of basil, stems and all, and a pinch of red pepper flakes.
Cook, stirring frequently, until the garlic is very soft, then add 2 (28-ounce) drained cans of San Marzano tomatoes then use a potato masher to crush the tomatoes. Bring to a simmer, then cook for 30 minutes, or until the sauce has thickened by a lot.
While the sauce simmers, cook 1 pound of spaghetti in salted boiling water according to the directions on the package, minus 2 minutes. You want the pasta to be slightly undercooked as it will cook further in the sauce.
Drain the pasta and remove the onion from the sauce, then add the pasta to the sauce and cook for 1 more minute, or until the sauce is thicker. Season with salt and pepper, then serve, top with fresh basil leaves and a grating of parmesan.
This spaghetti pomodoro might be simple, but it is a dish that brought the family and workers on The Bear closer than ever before, and it might not entirely scream Illinois, but it’s certainly one worth making.
Indiana-Breaded Pork Tenderloin Pasta
Moving to the East of Illinois, we now head into Hoosier State, Indiana.
You likely know the name from one of Harrison Ford’s most famous characters, but the state of Indiana is home to vast farmlands, the Indy 500, and the University of Notre Dame.
Upon research, there are two foods that Indiana seems to have a specialty for, sugar cream pie and the breaded pork tenderloin sandwich.
I can’t really see a way to incorporate that pie into a pasta dish, so I think I’ll stick with doing breaded pork in the style of air-fried pork parmesan.
Heat the air fryer to 375 and spray the inside of the basket with cooking spray.
Trim the silver skin off of a pork tenderloin, and butterfly it in half, lengthwise. Divide into 4 pieces, then use a meat mallet to pound each piece to an even thickness.
Coat the pork with seasoned flour, making sure to dust off the excess, before dipping them into beaten eggs and again into a mixture of breadcrumbs, parmesan cheese, Italian seasoning, and garlic powder.
Spray the pork with cooking spray, then air fry for 15-20 minutes, or until the pork is golden on both sides.
While the pork cooks, heat a bit of olive oil in a large pan, then add 1 diced onion and 1 diced red bell pepper, then cook until the veggies begin to soften. Add 2 pints of halved cherry tomatoes and cook until the tomatoes start to soften.
Add 1 cup of tomato sauce (store-bought or homemade) and a splash of water. Bring that to a simmer, then cook for 10 minutes, or until the sauce has thickened and reduced.
You can keep the sauce chunky like this, or you can employ an immersion blender to get a smoother texture.
Season with salt and pepper, then add 1/2 cup of torn fresh basil leaves.
Once the pork is golden, top with a slice of fresh mozzarella, then air fry for 3 more minutes, or until the cheese is bubbly.
Meanwhile, cook 8 ounces of spaghetti according to the directions on the package for al dente.
Once cooked and drained, toss the pasta with some of the sauce, then divide onto plates and top with the pork and some basil.
I will admit that this dish doesn’t really make the pasta the star, but considering it has the crispy texture of the classic Indiana pork sandwich and the sauce is very flavorful, you’ll be glad the pasta is there to mop up all that goodness.
Iowa-Creamy Corn Pasta
Hopping back across Illinois, we now head into the largest producer of corn and the largest producer of pork in the US, Iowa.
With cities that range from the vibrant city of Des Moines to the peaceful rural town of Johnston, there’s hardly a bad place to stay once you’re in Iowa.
As mentioned, Iowa is the leading producer of corn in the US, so I knew that corn needed to be one of the star flavors of this pasta dish. Fortunately, I came across a recipe that involves pureeing some of the corn into a sauce and then using whole kernels in the final dish.
I think it’s a solid idea, so let’s give it a shot!
Bring a pot of salted water to a boil, then boil 6 shucked ears of corn on the cob for about 5 minutes, or until the color of the corn brightens.
Remove the corn, but save the cooking water, then cut off the kernels. An easy, mess-free way to do this is by standing the corn on an inverted bowl inside of a larger bowl, this way all of the kernels fall into the bowl below.
Take half of the corn kernels and blend them up in a food processor with some heavy cream, and a pinch of salt and pepper until smooth. Pass that through a strainer, then set aside.
In the same water used for the corn, cook 1 pound of any short pasta like penne or farfalle until al dente.
Meanwhile, cook 4 slices of bacon over low heat until browned and crispy, then add 2 thinly sliced green onions and the remaining corn kernels (if you want to, you can also add 1-2 minced jalapeno peppers). Cook that over medium heat until the corn starts to brown.
Once the pasta is cooked, drain then stir that with the pureed corn and the corn-bacon mixture, then stir until the puree looks creamy. Season to taste, then serve, topping with more green onions.
What you get is the wonderful sweet flavor of corn plus a variety of textures from the puree and the whole kernels, and you also get a dish that would do the state of Iowa proud.
Kansas-Brisket mac and cheese
If you’ve seen Wizard of Oz, then you’ve most likely heard of this state. Kansas has one of the most miles of river than any state in the Great Plains, is home to the world's largest contiguous tallgrass prairie.
Kansas also happens to be the largest producer of wheat in the US and has it’s own signature style of barbecue. Popular in both Kansas and Missouri, Kansas City-style barbecue features slowly smoked meat accompanied by a sweet, thick sauce made with molasses and brown sugar.
I couldn’t possibly think of a classic Italian pasta dish that would pair well with that sort of flavor profile, but I did think of an American classic that I already know can feature the wonderful flavors of Kansas barbecue, that being mac and cheese.
Cook 1 pound of macaroni pasta in salted boiling water until almost al dente. Drain, then set aside.
Chop up 2 cups of brisket into bite-sized pieces, coat them in barbecue sauce, then load into an air fryer at 350 degrees for 5 minutes, or until slightly crisp. (You can also do this in a 400-degree oven)
Doing this will give the brisket a slight crispy texture similar to burnt ends.
Meanwhile, melt 4 tablespoons of butter in a medium saucepan, then add 4 tablespoons of flour and cook for about a minute. Add 2 cups of milk, bring that to a simmer, then cook until the sauce starts to thicken.
Once thickened, add 4 ounces each of grated smoked cheddar, gruyere, and pepper jack, then whisk until the cheese is melted and the sauce is smooth. Season with salt and pepper.
Add the pasta and crisp brisket to the sauce, then stir to combine. Dump everything into a greased baking pan, then top with breadcrumbs and broil for 2-3 minutes, or until the breadcrumbs are golden and crispy.
Top with sliced green onions.
There is nowhere in Italy where you’d find this brisket mac and cheese, but you might see it in Kansas. The mac is incredibly cheesy, and rich and has that crisp, golden breadcrumb on top to seal the deal.
Kentucky-Catfish Piccata
Now heading into what is referred to as the south, our next stop on this American pasta adventure is in the land of chicken itself, Kentucky. Known best for the Kentucky Derby and enough bourbon to fill their rivers, Kentucky is a wonderful Appalachian state that has a food scene to back it up.
As famous as KFC is, that felt rather heavy after that brisket mac and cheese I just had in Kansas, so I wanted to do something lighter. Fortunately, Kentucky is also known for fried catfish, so I was thinking of doing something like that and serving it with a piccata-like sauce.
By the way, if you can’t get ahold of catfish, then any thin white fish like tilapia will work as well.
Cook 1/2 pound of any pasta until al dente, I’m using bucatini. Drain then set aside.
Meanwhile, heat a thin layer of vegetable oil in a wide skillet until the oil starts shimmering.
Pat 4 catfish filets dry with paper towels, lightly season them with salt and pepper, then coat each filet in flour, making sure to tap off the excess.
Once the oil is hot, immediately lay the dredged catfish into the pan, you might need to do this in batches. If the oil does not start sizzling when you put the fish in, then don’t put it in yet.
Cook for 3-4 minutes on each side until the catfish is golden on the outside and cooked through. Drain onto paper towels, season lightly with salt, then pour off all but a tablespoon of any excess oil.
In the same pan, add 2 minced shallots, 4 minced cloves of garlic, and two tablespoons of drained capers, then cook until the shallots and garlic start to brown.
Add 1 cup of dry white wine, using a wooden spoon to scrape up the bottom of the pan, then cook for 2 minutes, or until the wine has reduced by half. Add 1 cup of stock (fish stock is best, but chicken stock also works), bring to a simmer, and cook until sauce has reduced by half.
Whisk in 4 tablespoons of butter until melted, then add 1/4 cup of chopped parsley, 2 teaspoons of lemon juice, and salt and pepper to taste. Toss the pasta with the sauce, then serve, laying a piece of catfish on top of the pasta and serving with lemon wedges.
We have all had chicken piccata, but I say why not give catfish piccata a try? It’s light, it’s delicious, and I think it’s a great way to honor the state of Kentucky.
Louisiana-Bananas Foster Gnocchi
Now heading way down south, we are heading into the state that is shaped like a boot for a reason that I can’t explain, Louisiana, a state best known for its swamps, the Mardi Gras festival, and a stunning cuisine of it’s own.
The problem I faced with this one is that there are many, many great dishes that took their origin in Louisiana. Cajun crawfish, gumbo, jambalaya, red beans, and rice, beignets, the list goes on, so it was a bit hard for me to narrow down which dish I wanted to pastafy. (I don’t think pastafy is a word, that’s the best way I can describe it.)
However, my sweet tooth was knocking at me and telling me about a very popular dish in New Orleans, bananas foster, so I was wondering if I could make a banana gnocchi dough and serve that Foster style. I guess I could call it…bananocchi.
Will it work? We shall see.
Place 4 ripe bananas into a food processor, then pulse until blended and smooth. Dump the blended bananas into a bow, then add 1 cup of ricotta cheese, 2 teaspoons of sugar, a pinch of salt, and 1 teaspoon of cinnamon, then stir to combine.
Slowly add up to 3 cups of flour, a few tablespoons at a time, until you get a tacky, slightly sticky dough.
Dump the dough onto a floured surface, then gently roll it into thick logs before using a well-floured pastry cutter to cut it into bite-sized pieces.
Cook the bananocchi (I admit, that’s fun to say) in a pot of simmering unsalted water until the bananocchi floats to the surface. Drain well, then set aside.
Dump 1 cup of sugar into a wide pan over medium heat, then cook, swirling the pan occasionally, until the sugar darkens to a light amber color, which should take about 5 minutes. Add 4 tablespoons of butter, then stir until melted.
Add 1/2 cup of dark rum, then ignite with either a candle lighter, a long match, or by tilting the pan towards the burner (I strongly suggest having the vent fan on for this).
Let the alcohol fire away until the flames go out by themselves, then swirl in 1/2 cup of heavy cream, and add the bananocchi.
Cook for another minute, or until the sauce thickens.
Divide the bananocchi’s Foster among bowls, then top with a scoop of vanilla ice cream.
Sure, you could just make classic bananas foster, but why do that when you can go above and beyond?
The sweet banana flavor with that hint of cinnamon spice pairs wonderfully with the caramel sauce, and I think it is a great way to put the state of Louisiana on a plate.
Edit: When testing this dish, I initially did it without the ricotta and the resulting gnocchi were good, but they were a bit dense and chewy.
Adding that ricotta is the key to a soft, pillowy gnocchi in the end.
Maine-Creamy Lobster Pasta
We are now heading all the way up north to the Northeastern-most state known for its rocky coastline and tons of gorgeous natural areas, Maine.
If there is one food that the state of Maine is known for, it’s incredible lobster, and lobster is already a natural pairing with pasta, so I knew that this had to happen.
As much as I’d like to tell you that I was able to get ahold of live Maine lobster that I killed myself…I can’t, at least not in my small Colorado town, luckily most grocery stores sell frozen lobster tails that are just as usable as tails from live lobsters.
Bring a medium pot of generously salted water to a boil. Add 4 large lobster tails, then cook for 6-8 minutes, or until the shells turn bright red. You’re better off undercooking the tails at this stage, as they’ll cook more later on.
Remove the lobster tails, but don’t throw away the water. When cool enough to handle, use a pair of kitchen sheers to cut open the top part of the tails, pull the shell apart and take out all of the meat.
Place the shells into a large pot along with 1 coarsely chopped onion, 2 roughly chopped celery stalks, 3 peeled garlic cloves, 2 large sprigs of basil or tarragon, 4 cups of heavy cream, and 1/2 teaspoon of chili flakes. Bring to a boil, then reduce to a simmer and let it cook until the liquid has reduced by half, about 45 minutes.
Strain the lobster cream and use a wooden spoon to press on the shells and vegetables to extract all of the juice.
Cook 1 pound of spaghetti or bucatini in the same water used to boil the lobster tails until al dente. Drain, then set aside.
While the pasta cooks, pour the lobster cream back into the Dutch oven or wide skillet, then bring to a simmer. Add salt and pepper to taste plus 1 tablespoon of butter.
Add the pasta to the sauce and toss to combine. Stir in 1 cup of grated parmesan cheese, a little at a time, until the sauce is thick and creamy, much like Alfredo.
Dump the pasta mixture onto a serving platter, or divide among plates, then top with the lobster meat, three tablespoons of chives and a few grinds of pepper to taste.
If you love lobster, even if you don’t live in Maine, then you’ll love this dish. The sauce is creamy, full of lobster flavor, and then you get tender chunks of lobster meat to make it feel like a dish that you’d pay $40 for at a fine dining restaurant.
Maryland-crab ravioli with vodka sauce
Home to the nation’s capital, Washington DC, Maryland might be a small state, but it’s full of large personalities. It’s where the play/movie Hairspray is set, it’s where the US national anthem was born, and a major historic trading port.
One thing that you find all over Maryland is wonderful blue crab, also known as softshell crab, but I didn’t want to just do pasta with crab mixed in so I thought that a nice crab ravioli would capture the beauty of the crab and hopefully do Maryland proud.
Make 2 batches of pasta dough as described in my article about making fresh pasta.
While your pasta dough is resting, combine 2 pounds of jumbo lump crab meat (picked over for any shells) with 1 cup of ricotta cheese, the juice of 1/2 a lemon, 2 teaspoons of seafood seasoning, salt, and pepper to taste. Mix until combined.
Roll out your pasta dough very thin according to my instructions, then place tablespoonful mounds of filling onto the pasta sheets, spacing them about an inch apart.
Use your finger to brush some water around the filling and on the pasta, then lay another sheet on top and use your fingers to press out as much air as possible. Use a knife or ravioli cutter to cut the pasta into individual squares. Set aside while you prepare the sauce.
Dump 1 quart of marinara sauce into a saucepan along with 1 cup of vodka. Bring that to a boil, then let it simmer for about 20 minutes, stirring occasionally, until the sauce has reduced by about a quarter.
When the sauce is almost ready, cook the ravioli in a pot of salted simmering water until it floats to the top of the water.
Remove the ravioli with a slotted spoon, then add half a bunch of trimmed asparagus, cut into 1-inch pieces.
(Asparagus doesn’t really say Maryland but…I had some asparagus in my fridge that I needed to use up.) Cook until the asparagus is bright green, then drain.
Add 1/2 cup of heavy cream and 1/2 cup of parmesan to the sauce, stirring to combine and melt the cheese, then heat over low until warmed through.
Toss the pasta and asparagus with the sauce, then divide the ravioli onto plates, placing more sauce on top, and garnish with sliced basil.
To me, there is nothing like the simple beauty of food like this. The ravioli is full of flavor from the crab, the sauce is nice, and it’s a dish that I think the people of Maryland would line up for.
20 states down, 30 to go.
I hope you have enjoyed coming on this American pasta adventure with me and are looking forward to even more great recipes in the future.
