The Pastas

Papa’s Italian Sausage

Papa’s Italian Sausage
Alfredo accentuated with a generous portion of Italian Sausage, lovingly mixed with Fettuccine
Comments

Ah, behold the subtle interplay of light and shadow. I haven’t seen a sausage photographed this tastefully since I uninstalled Snapchat.

First Time At The ‘Garden?

First Time At The ‘Garden?
Spaghetti nigh-erotically hybridized with Chicken Fritta, tastefully covered in Alfredo
Comments

Spaghetti and alfredo sauce is and always will be an artless combination, something a rookie pasta eater might ignorantly order at random off the main menu. When it arrives, he has to pretend that this is what he wanted, and eat the whole thing to save face. It’s really quite sad. I had a good seven minute conversation with my waitress as to how this was not the case with me, that I am actually a very important food blogger. She seemed convinced, but would not inform the chef as I instructed.

The Classic - 2016 Edition

The Classic - 2016 Edition
Spaghetti embedded with Chicken Fritta, coated in Marinara
Comments

I’m going to say it here and now - grilled chicken is a phenomenal topping, the best Olive Garden has ever offered, bar none. I know that this may scandalize the old guard, but the meatball has been dethroned. Grilled chicken for life. Gaze upon the new classic. Hail to the king.

The End

The End
Tri Colored Vegetable Penne accentuated with a generous portion of Shrimp Fritta, sauced with Pesto Alfredo
Comments

Since the invention of pasta, there have been five dishes that were rated the most scrumptious, the most pure. This one left them all behind.

Ravi Ollie Kickflip 360

Ravi Ollie Kickflip 360
Chicken Pomodoro settled on a deep dish of Mezzaluna Ravioli, seamlessly joined with Meatballs
Comments

Bro! That chain is off the hook! I am, of course, referring to the Olive Garden.

Mount Rushmore

Mount Rushmore
Meatballs combined with Pesto Alfredo, enveloped by a ball the size of a chihuahua's head of Rigatoni
Comments

Something about this pasta evokes the striking hewn-from-the-living-rock sensation of America's greatest national treasure.

How Do I Turn That Off?

How Do I Turn That Off?
Rigatoni woven into Meatballs, sensuously hybridized with Asiago Garlic Alfredo
Comments

It took me a month to learn that a harsh flash doesn't cast food in the best light (heh), and another 10 months to learn how to turn it off on my camera.

Volume One

Volume One
Rigatoni enhanced with a veritable bevy of Chicken Fritta, thought-provokingly balanced with Asiago Garlic Alfredo
Comments

The chef dropped this dish off with the following note attached.

Volume Two

Volume Two
Shrimp Fritta saturated in Asiago Garlic Alfredo, placed upon a handful of Tri Colored Vegetable Penne
Comments

When I was prepared, I went on what the menu descriptions referred to as a furious frenzy of feeding.

The PonyGirl Special

The PonyGirl Special
Italian Sausage balanced with Gluten Free Rotini, glazed with Chicken Pomodoro
Comments

Last year I allowed comments on my blog for both the daily entries and all ~200 pastas I photographed and reviewed.

The Value of Pre-Mixing

The Value of Pre-Mixing
Shrimp Fritta swathed in a handful of Gluten Free Rotini, flawlessly coated in Chicken Pomodoro
Comments

Usually, Olive Garden's preparation for their Neverending Pasta Bowl dishes is a simple exercise in layering:

Pasta Combination Selector