Frank Prisinzano and Rob DeFlorio have splashed out with their fourth Italian effort, bringing in whole animals certain days of the week to be butchered in-house (a sight passerby from Rivington Street sometimes stop to gawk at). Like their nearby joints Supper, Frank, and Lil’ Frankies, the grub here is worthy of Grandma’s kitchen, particularly pastas—many of them housemade—in rich meat sauces. The noodle special: tube-like bucatini in guanciale-laced amantriciana sauce with tracchiolle (Neopolitan pork belly), onions, and mint is slated for two but could probably feed four. And don’t miss “the plank,” polenta topped with a rich beef ragu, a pile of cheese, and olive oil—it’s creamy, savory and craveable. House-roasted or -braised meats are accompanied by somewhat confusing array of sauces, but they’ll satisfy meat hounds—a sort of Italian barbecue plate. For dessert, the panacotta is akin to a jiggly, chocolate-topped dish of ice cream.