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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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.
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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.
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Family-friendly,
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.
A taste of Italy in Rio Rancho
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.
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.
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Menu
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.
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.
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.
Joe’s version of seafood stew is a wonderful balance of fresh seafood with perfectly prepared pasta served in a large boat…er, bowl. The seafood–shrimp, mussels, clams, scallops, lump crab and Atlantic salmon–are so fresh you might forget you’re in a landlocked state and not dockside. The seafood is served atop a linguini pasta in a tomato basil bullion which allows all ingredients to sing. A sweeter sauce or one more acerbic would not have gone so well with the delicate, delicious, briny seafood, but the tomato basil brings out the seafood’s natural flavors.
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.
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.
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