Local Foodie Develops Cheesy Pasta Problem

Good Bite

BY ANDREW FABIAN SRQ DAILY FRESHLY SQUEEZED CONTENT EVERY MORNING TUESDAY AUG 4, 2020

The sauce, the sauce, the sauce. Savory, creamy, cheesy sauce. I want to eat it, use it as a moisturizer, a sleep aid, an aphrodisiac, a peace offering or an additive to a warm bath. I would pour it in my coffee, drizzle it on a mound of scrambled eggs or dip chips in it while binge-watching a series on television only to wake up in the middle of the night with crumbs and cheese sauce in my beard. I would quite literally ruin my life for this stuff, and Pazzo Southside would be happy to oblige. “This stuff is basically like crack,” jokes proprietor Vicky Calore (happy belated birthday, Boss Lady).

She is referring to the pasta dish listed only as Farfalle. The sparse description beneath the listing—prosciutto, peas, parmesan cream—belies the big problems this pasta can cause if consumed without supervision. Diced prosciutto and peas populate the empty spaces between the bowtie pasta, and the whole dish is practically drowning in the parmesan cream sauce, itself so decadent and full of flavor it should come with a warning label. The pasta, cooked perfectly al dente, is the only thing that keeps you from guzzling the sauce down on its own, though if you can muster any self-restraint, the leftover liquid gold is well suited to fare la scarpetta all the way to rehab.

My name is Andy and I have a cheesy pasta problem.

Pazzo Southside is open Monday through Thursday from 11:00am to 9:00pm, Friday from 11:00am to 10:00pm, and Saturday from 5:00pm to 10:00pm. Those nervous about dining in will be happy to know all Pazzo employees wear masks and that each table comes equipped with hand sanitizer. Otherwise, to-go orders can be placed via telephone or online.

Pazzo Southside, 1936 Hillview Street, www.pazzosouthside.com, 941-260-8831

Click here for more information.

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