Bacchanalia Spaghetti or Mostaccioli Pasta Price

Bacchanalia’s Spaghetti or Mostaccioli Pasta presents diners with a choice between long, cylindrical noodles or short, tubular quills. The dish serves as a foundation for the restaurant's signature red sauces, which adhere to recipes brought directly from Tuscany. The Bolognese option features a dense, meat-focused ragu simmered for hours to break down the beef and pork, creating a thick texture that coats the pasta completely. Alternatively, the marinara sauce offers a vegetarian profile that emphasizes the natural sweetness and acidity of imported tomatoes stewed with garlic and herbs. Cooks boil the semolina pasta to a precise al dente state, ensuring the noodles maintain a chewiness that stands up to the heavy ladles of sauce. A generous topping of grated parmesan cheese adds a final layer of salt and nuttiness. The Bacchanalia Spaghetti or Mostaccioli Pasta price falls between $11.95 and $15.95.

The robust nature of the meat sauce of the Mostaccioli Pasta compares to the Spaghetti with Meat Sauce at Club Lucky, though Bacchanalia focuses on a specific "Heart of Italy" style that prioritizes sauce density over sweetness. A side of the Caesar Salad with homemade dressing provides a necessary crunch and garlic bite to cut through the richness of the carbohydrates. Guests frequently pair this entree with a glass of Chianti Classico, as the wine's tannins cleanse the palate of the tomato acidity and animal fat. A basket of warm bread allows diners to sop up the remaining gravy. Customer feedback consistently praises the sauce for its "Sunday gravy" quality, noting that the mostaccioli ridges capture the meat effectively. Patrons often remark that the generous portion sizes result in leftovers, validating the restaurant's long-standing reputation for value.

Belfonte and Noemi Pieri founded Bacchanalia in 1979 following their immigration from Tuscany to the United States in 1958. The founders built the menu around family recipes passed down through generations, establishing a legacy of authentic Italian comfort food. This single-location restaurant in Chicago, IL, resides on South Oakley Avenue, a neighborhood historically known as the "Heart of Italy." Siblings Paula and Dante Pieri currently manage the daily operations, while Noemi Pieri continues to hand-make ravioli and oversee the sauce production. The interior features a classic design that has remained largely unchanged, preserving the atmosphere of a mid-century family-run supper club.