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During her quick visit to New York, First Lady Jill Biden had dinner at a buzzy, beloved hotspot the city’s denizens know all too well: Don Angie. It’s far from the fanciest restaurant in the city—in fact, the intimate, West Village restaurant has made a name for itself because of its warm unpretentiousness—the red sauce is hearty, the lights are dim, and there’s not a white tablecloth in sight—as well as its famous pinwheel lasagna. (You’ve probably seen it on Instagram, or TikTok, or on your favorite food blog.)
What did the First Lady get? Their chrysanthemum salad (made with garlic, sesame, and topped with a hearty dose of parmesan)—stracchino gnocchi, and Japanese sweet potatoes.
It’s a wonderful high-profile moment for Don Angie after, well, a year of high-profile moments. This year, they achieved their first Michelin star. And on October 26, husband-and-wife owners Angela Rito and Scott Tacinelli will publish their debut cookbook, Italian American.
The accolades—and the presidential drop-ins—were long in the making. Don Angie first opened in 2017, when Rito and Tacinelli decided to branch out on their own after working at Quality Italian. Their restaurant was, and is, small, at a mere 60 seats. They leaned into this cozy-chic ambiance, adorning the space with a checkerboard floor (a nod to classic red sauce joints everywhere), and blue-leather banquets. A year after opening, they achieved a two-star review in the New York Times, and in 2019 they got their first James Beard nomination for Best Chef in New York City. Is it any wonder that the restaurant was at the top of Jill Biden's list?
Below, Don Angie shares the recipe for their comforting yet easy-to-make cacio e pepe, which will is included in Italian American (along with, yes, the pinwheel lasagna).
Cacio e Pepe Pastina
Ingredients
1 tablespoon plus 1⁄2 teaspoon kosher salt
6 ounces (half of a 12-ounce box) pastina
1 tablespoon extra-virgin olive oil
3⁄4 teaspoon freshly ground black pepper
2⁄3 cup finely grated Parmigiano-Reggiano cheese
1⁄2 cup mascarpone cheese
4 tablespoons (1⁄2 stick) unsalted butter
Directions
In a large pot, bring 4 cups of water plus 1 tablespoon of the salt to a boil over high heat. Add the pastina and cook until tender, 4 to 5 minutes.
Reserving 1⁄3 cup of the cooking water, drain the pasta and return to the pot along with the cooking water.
Add the oil, remaining 1⁄2 teaspoon salt, the black pepper, parmesan, mascarpone, and butter over medium-high heat, stir vigorously with a silicone spatula or wooden spoon until incorporated, 2 to 3 minutes. As the pastina comes to a boil, the starch will release from the pasta, and it should become very thick and creamy, like risotto.
Serve immediately. This dish is best made and eaten day-of, but if you do have leftovers, reheat them in a pan over low heat with a few tablespoons of water to make the pastina creamy again.
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