#sEATtle: Alyssa's red sauce

March 10, 2017
Categories: 

I like to eat. A lot. Food is bae. Therefore, I figured I would post reviews of the places I go to give you a little insight and maybe some ideas on where you might want to nom with your friends or special someones. Plus, it gives me an excuse to pig out on Seattle's best eats and not feel bad about it, because work!

Before we start, though, I want to make one thing perfectly clear, I am NOT a professional food nerd, nor do I want to be. I don't know the intricacies of French cooking. Heck, I don't even know how to spell "intricacies." It also means that if you ask me what the best burger is, I'll probably say Lil Woody's before I suggest any kind of "gourmet" burger, unless that gourmet burger has an egg on it. Then gourmet burger wins (any burger with an egg on it wins really.) Also, my idea of a fancy pizza is anything with more than two toppings. Basically what I'm getting at is consider these restaurant reviews for the common man/woman.

Got it? Good, let's roll!

RESTAURANT
My desk

ADDRESS
1100 Olive Way, Suite 1650

WEBSITE

www.1077theend.com

When you are Italian, there are 2 things you are just born being really good at. One is holding a grudge seemingly forever, waiting for the perfect moment to exact revenge (see every gangster movie ever) and the other is making sauce. So naturally I was super excited when I showed up to work the other day to find a tupperware full of fusilli and meatballs smothered in red sauce, courtesy of Alyssa.  Could it stand up to my nona's or would it be only a few levels above ketchup?  

There really is no one right way to make a good sauce. At their core, every one is basically a combination of tomatoes, garlic, and salt. Throw in some red pepper flakes and wine to really go next level.  Some like it chunky, others runny.  Its really all a matter of preference. The only real rule should be not to drown your pasta in it, that's gross. My family is from northern Italy so our recipe is more of a bolognese, or what is commonly referred to as "gravy." That doesn't mean I don't like this style though, super smooth, good tomato flavor. And who doesn't like meatballs? The answer is no one. No one on Earth doesn't like meatballs. Its science!  These meatballs were outstanding, to the point where I need to go get that recipe (do NOT tell my mom that I prefer these over hers, you guys!) There were also some Italian sausages hiding in there, but I'm pretty sure they were store bought, which are always good and never great.

Judging someone else's sauce is really difficult, because that pot is filled with as much family history as it is tomatoes. So while I could never say anyone's red is better than my nona's, I can absolutely say that if you ever want some killer Italian and Alyssa just happens to be walking by with a pot of her sauce, you should jack her for it. Then call me. I'll bring the bread. Shout outs to Alyssa for being awesome and sharing with me! She's da real MVP