Perfect Pasta for Non-Italian Restaurants
Pasta dishes have long been found in places other than Italian restaurants. The problem, many of these pasta dishes mean overcooked spaghetti with a sauce that’s taste could be best described as “red.” Times have changed and consumers now demand something a little better. Al dente is the buzz word and sauces aren’t there to drown the pasta, but rather to gently accentuate it either alone or as the backdrop for exciting and interesting fresh ingredients. It doesn’t hurt that, whether house-made or dry packaged, pasta is inexpensive and a boon to razor thin margins. So, if Italian isn’t your thing, how do you get a great pasta dish in front of your diners?