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Much less expected is the piquant bite, the genesis of which is actually the sausage. It’s not New Mexico chile piquant, but it’s got a bite to it. When he’s not in the kitchen preparing your meal (yes, he can really cook) Joe Guzzardi is a peripatetic presence with a buoyant personality and charm to spare.
A taste of Italy in Rio Rancho
Timeless Italian cuisine inspired by pure, regional Italian dishes and even recipes handed down from Joe’s grandmother. The menu for Joe's Pasta House may have changed since the last user update. Sirved does not guarantee prices or the availability of menu items.
Popular Dinner,
Joe’s is a restaurant we’re proud to call our own and much as we’d like to think it’s our secret and exclusively ours, it’s much too good not to be discovered by the Duke City citizenry. While Joe manages the restaurant’s day-to-day operations, his pulchritudinous partner Kassie oversees the restaurants social media channels, search engine optimization, blog and Web site presence. She’s understandably very proud that Joe’s won’t feed guests anything the Guzzardi family wouldn’t eat themselves.
Menu
That tactic lasted one day, a day he remembers for having made about 75 trips to the kitchen to prepare the beloved eggplant dish for his guests. The meatball parmigiana is much like those I’ve longed for–with one exception. Instead of baseball-sized meatballs that don’t fit between bread, Joe’s uses smaller (about ping pong ball sized) meatballs. There are enough meatballs that you can pluck some from the cozy confines of their bready home and enjoy them separately. A blanket of molten parmigiana and Joe’s wonderful red sauce cover those meatballs.
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It means grass-fed beef, free-range chicken, humanely raised veal and sustainably-caught fish. Pastas and sauces are prepared in stainless steel pots, healthier vessels by far than their aluminum counterparts. Only non-hydrogenated oil is used and it’s changed out every day, the remnants given to owners of vegetable oil-powered vehicles. Unfortunately Rio Rancho’s solid waste infrastructure is currently incapable of providing the recycling capabilities to fully comprehend all of Joe’s needs, but the restaurant recycles as much as possible. For my Kim, who has long had a crush on Joe and his “dreamy blue eyes,” stepping into Joe’s Pasta House for the first time since the change in ownership was traumatic. She’s used to getting a warm hug from Joe every time we visit.
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Happy hour food,
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While dense and coarse, the meatballs are mostly meat, not some filler. They’d be terrific by themselves, but the green chile spinach sauce elevates them to rarefied status…and that sauce. Extreme care must be taken to ensure you don’t fill up on bread, great as it is. You also have to be doubly cautious so as not to fill up on Pasta House appetizers, some of which arrive in profuse portions which might constitute an entire meal elsewhere. There’s absolutely no way you can leave the Pasta House hungry! That something different might be the poppy seed shrimp, ten (yes, 10) jumbo shrimp sautéed with bell peppers, red onions and black olives in a tangy poppy seed sauce.
The highest ranked restaurant in this enumeration of exceptional eateries was Joe’s Pasta House. Among the 1,500 or so restaurants in the metropolitan area, none is as beloved by Yelpers as is Joe’s. With nearly 300 reviews (as of 26 May 2018), Joe’s has an average rating of 4.5 stars.
Italian
Joe served this dish on the first Sunday in which his magnificent restaurant opened for lunch. The name “fried breaded meatballs” in and of itself may not sound especially interesting or delicious, but at the hands of Joe’s kitchen staff, these meaty orbs are quite wonderful. Take four traditional breaded and fried meatballs, top them with a New Mexico green chile spinach cream sauce and melted mozzarella and you’ve got a rich, indulgent, absolutely decadent adventure in deliciousness.
He visits every table to make sure his customers are enjoying their dining experience. “Mi casa es su casa” seems to be his mantra–and he really means it. I once overheard him tell a guest who didn’t like the entree he ordered, “this is my house.
When we lavished praise on his phenomenal rigatoni pasta and pork ribs dish, he dismissed it as “just another dish we ate at home growing up in New York.” If only every chef was as modest…and talented. For devotees of a particular restaurant, those three words are enough to stir apprehension, carrying with them the specter of undesired changes to the menus and a decline in service. Over the course of 23 years, the Guzzardis had built Joe's into Rio Rancho's most beloved restaurant.
The pork ribs are fall-off-the-bone tender and meaty (porky?) enough for Fred Flintstone. It’s easy to extricate the pork off the bone, but your inclination will probably be to pick them up and gnaw off that pork with your hands. It’s a messy proposition considering the tomato sauce, but then that’s what napkins are for. The rigatoni pasta is prepared at just slightly past al dente, but certainly not nearly to the level of the squishy, mushy overdone pasta served at the restaurant at which I’m forced to eat once a year.
While dining out has always been an essential part of Rio Rancho’s cosmology, in its nascent days residents had to drive down the hill or across the river to enjoy restaurants that weren’t national chains. Then in 1999, Joe and Kassie Guzzardi assumed ownership of the eponymous Joe’s Pasta House and began the process of winning over denizens of the City of Vision. For 23 years, the Guzzardis and Rio Rancho have shared a reciprocal love affair.
A spiritual cousin to the pasta-and-red-sauce places of Joe Guzzardi's native New York, the restaurant offered Italian immigrant food with recipes derived from Joe's Sicilian grandmother. It’s become increasingly rare to find a “simple salad” at a restaurant. Instead, you’re likely to find composed salads, many ingredients arranged on a plate so that they look like a pretty picture. At Joe’s you can still get a side salad and it’s comprised of lettuce (not spinach or “mixed greens”), cherry tomatoes and the salad dressing of your choice.
See where it ranks among my favorite soups in New Mexico here. It’s the type of dish which makes all your synapses fire as your taste buds try to discern the adventure of flavors going on in your mouth. The sauce is rich with tomatoes, basil, garlic and other spices. This is an excellent appetizer, a wonderful way to start a meal. Until the Cabrona virus shut down the world, stuffed eggplant was standard fare on the daily buffet. To offer his patrons more variety Joe removed the eggplant from his buffet and replaced it with another item.
Perhaps the only thing at the Pasta House as warm as the Guzzardi’s hospitality is the bread which arrives at your table shortly after you’re comfortably seated. There may be nothing as comforting as a basket of sliced bread and yeasty rolls baked in-house–unless, of course, it’s a dish of seasoned olive oil and various herbs and spices in which to dip that bread. Joe’s Pasta House goes even further with a complementary plate of bruschetta crowned with a mixture of rich, red tomatoes, chopped onions, garlic and other savory ingredients. At most restaurants you would pay handsomely for such a treat. While Joe’s Pasta House has earned popular acclaim from a faithful customer base, Joe’s culinary skills aren’t always as critically acclaimed.
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