Truly the Italian Sausage of sauces, Five Cheese Marinara is really gross-looking but actually tastes pretty good. It’s a sort of guilty pleasure - which, now that I think of it, is a weird distinction to make when you’re already at the Olive Garden. Who am I trying to impress here?
Ever since I figured out how to adjust the f-stop on my camera, my photography has really made the leap from “guy who just bought a nice camera” to “guy who spent 2 minutes skimming the manual for his nice camera”. The depth of field adds, I feel, a sense of action to an otherwise plain bowl of pasta.
Consistently voted “Best Dressed” amongst the Pasta Bowl Sauces - it’s hard to beat the chic accessories of whole cloves of roasted garlic and freshly-grated cheese. Make it last forever - friendship never ends (for a limited time only, starting at $9.99)!
A spicy redhead, Ginger Sauce is a real heartbreaker! It’s distinct aroma will come back to you time and again, even years later, like a punch in the stomach as you just try to write your stupid pasta blog. Don’t go wasting my precious time - just order this pasta, and you’ll be just fine!
I took this photo four days ago and only now noticed what appears to be an infant’s hand reaching towards the bowl. At no point in this meal was there a child anywhere nearby, and the hand doesn’t show up in any other photos. I asked the server about this and he only made a cryptic remark about how ten years ago, on that very night, a child had died while eating this pasta!
I hope he enjoyed giving me the heebie jeebies, because that cost him his tip.
See, this right here is why fettucine with tomato-based sauces never reached the heights it did with alfredo. It’s too flat. It sticks to itself. The watery sauce slips right off the surface, leaving you with a forkful of dry noodles and a bowl of sauce you have to lap up afterwards, like a dog in a weird racist-against-italians cartoon. Ordering this combination is a crime.
The breading on the topping here really blended in nicely with the meat. Sometimes you’ll get an awkward, congealed layer that comes from the defrosting process, but this one is barely noticable (check the taupe border between the white chicken meat and the brown breading to see what I’m talking about).