Get ready to carbo-load. With menu items ranging from bucatini to casonsei and spaghetti to tortellini, Somerville’s Fat Hen has housemade pasta options aplenty. One standout from the hot spot that opened in La Brasa’s former marketplace in August: the southern Italian-inspired rigatoni dish made with semolina flour and topped with house-ground rabbit sausage from Raynham’s Feather Brook Farm. Fava beans, caciocavallo cheese and a dusting of controne chili and fennel pollen finish off a bowl that’s as simple as it is indulgent. “We kind of try to keep the pasta as simplistic as possible,” chef Michael Bergin says. “It’s just two or three ingredients that let the pasta sing.”

Rigatoni, $18 at Fat Hen, 126 Broadway, Somerville (617-764-1612) fathenboston.com