There’s something timeless about Italian food, especially the dishes that feel like they’ve been passed down through families for generations. They carry with them the comfort of tradition, the warmth of home-cooked meals, and the sense that you’re sitting at a table where countless others have shared the same flavors. Traditional chicken dishes such as Chicken Parmesan, Francese, and Saltimbocca are more than mere sustenance they’re edible heirlooms that unite us to heritage, family, and tradition. In a world today that’s fast paced and convenience is pushing aside authenticity, it’s a welcome relief to discover eateries that honor both. Such a place is Constantino’s Pasta Bowls of Greenwich, Connecticut, a restaurant that marries the efficiency of quick service with the soul of Italian tradition.
1. Constantino’s Pasta Bowls: Tradition Meets Modern Convenience
Situated in Greenwich’s Chickahominy neighborhood, Constantino’s Pasta Bowls is a community favorite in no time. Robyn and Michael Bordes own it along with their other ventures, Love You A Latte and Constantino’s of Greenwich, turning Hamilton Avenue into a mini hot spot for family-oriented dining. It doesn’t look like much from the outside, but step inside and you’ll find a concept designed to bring comfort food to beleaguered families and professionals alike.
The highlight of Constantino’s is the personalized pasta bowl experience, with a choice of more than 80 combinations. It’s simple and fun to do:
- Choose your pasta shape – Spaghetti, penne, ziti, rigatoni, orecchiette, pappardelle, and angel hair are available. All have their own merit; spaghetti and angel hair work well for light sauces, while rigatoni and ziti can handle rich ragùs.
- Choose your sauce – The menu reads like an Italian comfort catalog to peruse: tomato and basil, parmesan and butter, cacio e pepe, pesto, sage and butter, lemon and olive oil, vodka, marinara, bolognese, fra diavolo, alfredo, and truffle. All are made in-house, which ensures freshness and depth of flavor.
- Select your bowl – For the added touch, there’s an edible bread bowl to soak up each drop of sauce, or choose the traditional bowl.
This format is perfect for the adventurous, who enjoy customizing and for those needing just a straight-up comfort food meal. By combining speed with quality, Constantino’s is revolutionizing the way we approach quick-serve dining.
Two Sauce Weeknight Lasagna Bowls
Equipment
- 1 Large Pot For boiling pasta
- 2 Medium Sauce Pots One for meat sauce, one for white sauce
- 1 Whisk For making the white sauce
- 1 Wooden Spoon or Spatula For stirring sauces and browning meat
- 4 Serving bowls
Ingredients
Main
- Salt
- 1 pound Campanelle pasta
- 2 tablespoons extra-virgin olive oil
- 1/4 pound pancetta a couple of thick slices, chopped
- 3/4 pound ground beef pork and veal mix or ground beef
- 1/2 large carrot peeled and grated or finely chopped
- 1 small to medium onion chopped
- 3 cloves garlic 2 chopped or grated, 1 peeled
- 1/2 teaspoon allspice a couple of pinches
- Freshly ground black pepper
- 1 bay leaf
- 3 tablespoons tomato paste
- 1/2 cup dry red wine
- 2 cups beef stock
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- Nutmeg to taste
- 1/2 cup grated Parmigiano Reggiano plus some to pass at table
- A handful fresh parsley leaves finely chopped
Instructions
- Heat large pot of water to a boil, salt water and cook pasta to al dente.
- While pasta water comes to a boil, heat olive oil in a medium sauce pot over medium-high heat, add pancetta and render 2 to 3 minutes then add meat and break up as it browns. When the meat has begun to caramelize and develops a nice brown color, 4 to 5 minutes, add carrot, onion, 2 cloves of garlic, allspice, salt and pepper and a bay leaf. Cook 3 to 4 minutes more to soften onions and carrots bits then stir in tomato paste and cook for 2 minutes, then stir in wine and cook out 1 minute then stir in stock and reduce heat to simmer.
- While red sauce cooks, cut remaining whole clove of garlic and rub the inside of a medium sauce pot with it. Melt butter in pot over medium heat. Add in flour and whisk together a minute or so then whisk in milk and bring to a bubble, reduce heat then season sauce with salt, pepper and nutmeg, thicken 8 to 10 minutes.
- Toss pasta with white sauce and 1/2 cup grated cheese. Serve pasta in individual bowls and top with a ladle of meat sauce in the middle of the bowl for mixing in. Garnish with parsley.
Notes
2. Traditional Italian Chicken Dinners: Comfort on Every Fork
While the bowls of pasta catch the eye, Constantino’s does more. It also offers up some of the Italian classics that have stood the test of time. Among the menu offerings are four standbys that bring a sense of comfort with every forkful:
- Chicken Parmesan – Breaded cutlets topped with marinara and melted cheese, the perfect combination of crispy, saucy, and savory.
- Chicken Francese – Battered chicken sautéed in lemon-butter sauce, which brings brightness and sophistication.
- Chicken Saltimbocca – A composition that puts prosciutto and sage atop delicate chicken, combining richness with green depth.
- Lasagna – The traditional baked pasta, meat, cheese, and sauce stacked, which is the epitome of comfort food.
These entrees ground the restaurant’s innovative pasta idea in a traditional basis. For others, these dishes are reminiscent of Sundays at Mom’s house, family dinner nights, or holiday gatherings. To offer them in a quick-serve environment is a friendly gesture, permitting the comfort to be relished even on a Tuesday evening.
Italian Ricotta and Rosemary Meatloaf with Marinara
Equipment
- 1 Large Mixing Bowl
- 1 Loaf Pan Standard size (e.g., 9x5 inch)
- 1 skillet For sauteing onion
- 1 Saucepan For heating marinara
Ingredients
Main
- 2 cups DeLallo Panko Breadcrumbs
- 1 cup whole milk
- 1 1/2 pounds lean ground beef
- 1 1/2 pounds ground veal
- 3 eggs beaten
- 1 small onion diced and sauteed
- 1 15 ounce container whole-milk ricotta
- 3/4 cup DeLallo Grated Parmesan
- 1/4 cup chopped flat-leaf Italian parsley
- 2 tablespoons fresh chopped rosemary
- 1 tablespoon DeLallo Natural Fine Sea Salt
- Black ground pepper
- 1/2 pound shredded provolone cheese
- 1/4 cup DeLallo Extra Virgin Olive Oil
- 5 cups DeLallo Pomodoro Fresco Marinara Pasta Sauce
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and saute the diced onion until softened and translucent, about 5-7 minutes. Let cool slightly.
- In a large mixing bowl, combine the panko breadcrumbs and milk and let stand for a few minutes until the breadcrumbs have absorbed the milk.
- Add the ground beef, ground veal, beaten eggs, cooled sauteed onion, ricotta cheese, Parmesan cheese, chopped parsley, chopped rosemary, sea salt, and black pepper to the bowl with the breadcrumb mixture.
- Gently mix all ingredients together by hand until just combined. Be careful not to overmix, as this can result in a tough meatloaf.
- Transfer the mixture to a loaf pan, pressing it down lightly, or form it into a loaf shape in a baking dish.
- Bake for 60-75 minutes, or until the internal temperature reaches 160°F (71°C) and the meatloaf is cooked through.
- During the last 10 minutes of baking, top the meatloaf with shredded provolone cheese and return to the oven until melted and bubbly.
- While the meatloaf is resting, gently heat the marinara sauce in a saucepan over medium heat.
- Let the meatloaf rest for 10-15 minutes before slicing. Serve slices with warm marinara sauce.
Notes
2. Sauteing the diced onion before adding it to the mix softens it and enhances its flavor, distributing it more evenly throughout the meatloaf.
3. Fresh herbs like rosemary and parsley are crucial here; dried herbs won't provide the same vibrant flavor.
4. Allowing the meatloaf to rest for 10-15 minutes after baking before slicing is essential. This allows the juices to redistribute, preventing a dry texture.
3. The Story Behind the Restaurant: A Journey of Passion
Part of what makes Constantino’s special is the background of its owner, Robyn Bordes. Her hospitality career began at 13 years old as a bus girl, and evolved into a life of dedication and entrepreneurial spirit. She worked at Villagio’s in Hartsdale, New York, for over a decade before buying the restaurant herself, ultimately increasing its sales and reputation. After it was sold in 2021, she once again returned to the industry with enthusiasm, launching Constantino’s of Greenwich in 2022.
The concept of Pasta Bowls was born on her honeymoon in Greece, when she encountered a shop that specialized in customized pasta. Inspired, she took the idea back to Austin and paired it with her love of Italian comfort food. It is this combination of personal history, travel inspiration, and insider understanding that sets Constantino’s apart. Her goal, as she insists, is to provide “the best quality food at reasonable prices,” something that is highly valued today.
Hot Dogs a la Rose
Equipment
- 1 Large Nonstick Skillet
- 1 Knife For dicing and slicing
- 1 Cutting Board
- 1 Measuring Spoons For spices
- 1 Serving Bowl
Ingredients
Main
- 1 tablespoon canola oil
- 1 large onion diced
- 4 garlic cloves peeled and thinly
- 1 1/2 tablespoons minced fresh ginger
- 1 handful shredded carrots optional
- Salt and freshly ground black pepper
- 1 teaspoon turmeric
- 1/4 teaspoon garam masala
- 1/2 teaspoon smoked Spanish paprika
- 1 large tomato diced
- 2 tablespoons ketchup
- 1 12-ounce package hot dogs, sliced about 1/16-inch thick (recommended: Hebrew National)
- 1/4 cup water if necessary
- Handful cilantro leaves minced
Instructions
- Heat the canola oil, in a large nonstick skillet over medium heat, until shimmering.
- Add the onions, garlic, ginger and carrots, if using, and season with salt and pepper, to taste. Saute until onions are softened and slightly brown around the edges, about 5 minutes.
- Add the turmeric, garam masala and paprika, quickly stirring for about 20 seconds to keep the spices from burning. Stir in the tomatoes and ketchup, and taste for seasoning; add more salt and pepper, if needed.
- Add hot dog rounds, stirring to cover them with the tomato mixture. Add 1/4 cup water if the mixture is too dry. Cover and simmer over medium-low heat 15 minutes.
- Taste and season accordingly. Remove from heat, stir in cilantro and transfer the mixture to a serving bowl. Serve!
Notes
4. Pasta in the House: Dried, Fresh, and Gluten-Free
Lovely restaurant dishes make us want to recreate the flavors at home, and pasta is a prime example. Understanding the varieties that exist means that cooks at home can bring some of that same comfort into their own kitchens.
- Dried Pasta – Under every cupboard is dried pasta, made from flour and water, revered for its satisfying crunchy al dente bite. It’s durable, cheap, and versatile, perfect for sauces ranging from marinara to bolognese. Its toughness makes it the go-to choice for thick recipes.
- Fresh Pasta – Fresh pasta, which is eggs and flour, is soft, quick to cook, and pairs well with light sauces like sage and butter or aglio e olio. It’s especially relevant for stuffed varieties like tortellini and agnolotti, where softness and bendability are crucial. Creative cooks like to roll herbs into the dough themselves for added flavor.
- Gluten-Free Options – With dietary needs increasing, gluten-free pastas are now a standard offering. Chickpea flour, rice flour, or vegetable blends are utilized by companies to mimic traditional textures. Constantino’s itself has gluten-free pasta available, with vegan and plant-based options under development, offering it to all consumers.
By recognizing these categories, restaurants and home cooks alike can make smart choices about which pasta will best suit any particular dish.
Pasta and Beans: Pasta e Fagioli
Equipment
- 1 Deep Pot or Dutch Oven Large enough to hold all ingredients and liquids
- 1 Cutting Board
- 1 Chef's knife
- 1 Ladle For serving the soup
- 1 Cheese Grater For finishing with Parmigiano or Romano
Ingredients
Main
- 2 tablespoons 2 turns around the pan extra-virgin olive oil
- 1/8 pound about 3 slices pancetta, chopped
- Two 4 to 6-inch sprigs rosemary left intact
- One 4 to 6-inch sprig thyme with several sprigs on it left intact
- 1 large fresh bay leaf or 2 dried bay leaves
- 1 medium onion finely chopped
- 1 small carrot finely chopped
- 1 rib celery finely chopped
- 4 large cloves garlic chopped
- Coarse salt and pepper
- Two 15-ounce cans cannellini beans
- 1 cup canned tomato sauce or canned crushed tomatoes
- 2 cups water
- 1 quart chicken stock
- 1 1/2 cups ditalini
- Grated Parmigiano or Romano for the table
- Crusty bread for mopping
Instructions
- Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet. Let soup rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese. Pass crusty bread for bowl mopping.
Notes
5. Pairing Pasta and Sauce: The Perfect Match
The magic of Italian food is frequently in the pairing of the correct sauce with the correct pasta. No hard and fast rules, but having an understanding of the harmony that exists between texture and shape can enhance any dish further.
- Robust sauces like ragù or bolognese are great with rigatoni, penne, or ziti, whose ridges and tube are ideal for chunky sauces.
- Delicate sauces like tomato and basil take flight with spaghetti or angel hair, so there is enough room for light strands to be clothed in light flavors.
Marinara Sauce
Equipment
- 1 Large Pot
- 1 Cutting Board
- 1 Chef’s knife
- 1 Wooden Spoon For sauteing and stirring
Ingredients
Main
- 1/4 cup extra-virgin olive oil
- 1 small onion finely chopped
- 1 garlic clove finely chopped
- 1 celery stalk finely chopped
- 1 carrots peeled and finely chopped
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 32-ounce cans crushed tomatoes
- 1 dried bay leaves
Instructions
- In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper, to taste.
- (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
Notes
- Cream sauces such as alfredo or sage and butter are perfect with broad ribbons such as pappardelle, giving enough surface for the sauce to cling to.
- Spicy sauces such as fra diavolo go well with medium shapes such as penne, where heat can be contained with structure.
- Simple sauces like olive oil and lemon or parmesan and butter let the pasta take center stage, so they’re a good fit for angel hair or spaghetti.
This thoughtful choice ensures every bite is balanced and meaningful, whether it’s at Constantino’s or home.
Pasta with Sun-Dried Tomatoes
Equipment
- 1 Large Pot For cooking pasta
- 1 Colander For draining pasta
- 1 Large Bowl For mixing ingredients
- 1 Food Processor For making the dressing
- 1 Cutting Board and Knife For preparing ingredients
Ingredients
Main
- 1/2 pound fusilli spirals pasta
- Kosher salt
- Olive oil
- 1 pound ripe tomatoes medium-diced
- 3/4 cup good black olives such as kalamata, pitted and diced
- 1 pound fresh mozzarella medium-diced
- 6 sun-dried tomatoes in oil drained and chopped
- 5 sun-dried tomatoes in oil drained
- 2 tablespoons red wine vinegar
- 6 tablespoons good olive oil
- 1 garlic clove diced
- 1 teaspoon capers drained
- 2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 cup freshly grated Parmesan
- 1 cup packed basil leaves julienned
Instructions
- Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
- For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
- Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.
Notes
Community, Convenience, and Comfort
Constantino’s Pasta Bowls has been warmly received by the town of Greenwich upon opening on July 5. Robyn and Michael often remark about the town’s embrace of family-owned businesses, especially those that aren’t part of large chains. The eatery offers 12 indoor and two outdoor seats, accommodating both dine-in and take-out patrons. Hours are 11 a.m. to 9 p.m. Monday through Saturday, and 9 a.m. to 3 p.m. Sunday. Scheduled time with Love You A Latte makes it easy to pair your meal with a cappuccino or a coffee.
Special occasions like the July 27 opening, complete with samples and giveaways, point out the restaurant aspect of being not only where you eat but where you meet.
By combining convenience with heritage, Constantino’s provides not only sustenance but also a sense of belonging.
Fresh Pasta
Equipment
- 1 Food Processor
- 1 Pasta-Rolling Machine
- 1 Plastic Wrap
- 1 Measuring Cups and Spoons
Ingredients
Main
- 2 cups cake flour
- 1 cup all-purpose flour plus extra for dusting
- 4 large egg yolks at room temperature
- 1/8 teaspoon kosher salt
- 1/4 cup extra-virgin olive oil
Instructions
- Place the cake flour, all-purpose flour, egg yolks and salt in a food processor. Pulse to combine. With the machine running, gradually add the oil then 1/3 to 1/2 cup water until the mixture forms a dough (the dough should stick together if pinched between your fingers). If necessary, add additional water, 1 teaspoon at a time if the dough is too dry.
- Place the dough on a lightly floured surface. Gather the dough into a ball and knead until the dough is smooth, 5 to 8 minutes. Cover with plastic wrap and refrigerate for 30 minutes.
- Cut the dough into quarters and press flat. Run each piece of pasta dough several times through a pasta-rolling machine, adjusting the setting each time, until the pasta is about 1/8 to 1/16-inch thick. Cut the pasta into the desired shape and use as needed.
Notes
Final Thoughts
Eternal Italian chicken dishes continue to be on demand since they symbolize comfort, tradition, and flavor with each bite. Constantino’s Pasta Bowls presents such heritage dishes on center stage alongside innovative pasta dishes, creating a menu that honors tradition and innovation. To the customer, it means a consistently pleasurable choice that may be a sumptuous Chicken Parmesan, a tangy pasta bowl of spaghetti thrown in olive oil and lemon, or an inventive bread-bowl creation.
Italian food has never been about more than eating it’s about family, memory, and membership. Restaurants like Constantino’s continue reminding us that in the fast-paced world of today, there’s always time for food that’s both timeless and personal. And savored either at their Greenwich location or reproduced at home, these flavors are always proof that comfort food shall never become unfashionable.
The Chewy Gluten Free
Equipment
- 1 Stand Mixer With paddle attachment
- 1 Heavy-Bottom Saucepan For melting butter
- 2 Medium Bowls One for dry, one for mixing
- 2 Baking Sheets For baking multiple batches
- 1 Wire Rack For cooling cookies
Ingredients
Main
- 8 ounces unsalted butter
- 11 ounces brown rice flour approximately 2 cups
- 1 1/4 ounces cornstarch approximately 1/4 cup
- 1/2- ounce tapioca flour approximately 2 tablespoons
- 1 teaspoon xanthan gum
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 ounces sugar approximately 1/4 cup
- 10 ounces light brown sugar approximately 1 1/4 cups
- 1 whole egg
- 1 egg yolk
- 2 tablespoons whole milk
- 1 1/2 teaspoons vanilla extract
- 12 ounces semisweet chocolate chips
Instructions
- Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer.
- In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.
- Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.
- Chill the dough in the refrigerator until firm, approximately 1 hour.
- Preheat the oven to 375 degrees F.
- Shape the dough into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes, rotating the pans after 7 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container.
