Pasta Supply Co. Review - Mission - San Francisco - The Infatuation
"These days, it’s far too easy to spend $200 and two hours at a restaurant, sucked into a time—and money—warp. At Pasta Supply Co. in the Mission, that would be genuinely impressive. The dinner-only outpost of the original spot in the Richmond is run so efficiently that the Ford assembly line would break a sweat trying to keep up. Everything at this Italian restaurant is designed to make dinner as quick and painless as possible. The host hands out menus at as soon you glance inside, takes your orders at the entrance, and even serves your wine if a table isn’t quite ready. Before you can even start scrolling, al dente fusilli in vodka sauce arrives cradled in a grey bamboo bowl. photo credit: Brit Finnegan photo credit: Brit Finnegan photo credit: Brit Finnegan Is it change-your-life pasta? No. Some dishes, like the saffron-ricotta cuscini are too sweet. And the lamb ragu features meat that’s too dry. But the restaurant's sub-$25 bowls are always reliable for a quick, filling meal, and the pasta is always drenched in dense, satisfying sauce. No matter how busy it is, expect delicious mafaldine with rich beef sugo and “hot mess” spaghetti with fall-apart meatballs that you can devour in 30 min flat—perfect for that catch-up you’ve been pushing back for months. So next time you’re dreading having to go through a whole song and dance to get a pasta fix, just make your life as easy as hitting "remind me later" on your next software update and go to Pasta Supply Co. photo credit: Brit Finnegan photo credit: Brit Finnegan photo credit: Brit Finnegan Food Rundown photo credit: Carly Hackbarth Mafaldine "Butter & Cheese" One of the simplest pastas and one of the best on the menu. Add the beef cheek sugo, and be the envy of the entire table. photo credit: Carly Hackbarth Fusilli in Spicy Vodka Tomato Just like at the original location, this dish has a kick to it, and it's especially good with the addition of juicy green chile sausage or plump shrimp. photo credit: Ricky Rodriguez Saffron-Ricotta Cuscini Fluffy, but too sweet. There are better options on the menu. Skip. photo credit: Ricky Rodriguez Fully Loaded Sweet Corn What does “fully loaded” mean for corn, you ask? It means lots of butter, sauerkraut, and fried peppercorns, and it’s delicious. This is a summer-only kind of thing, but if this cob’s around, you should get it. photo credit: Ricky Rodriguez Spicy ‘Nduja Pine Nut Hummus Served with two hulking slices of bread coated in olive oil, the sausage doesn’t add a lot of spice to the hummus. Still, it makes for a nice, if boring, appetizer. photo credit: Brit Finnegan House Greens Salad This salad is a great way to break up what’s bound to be a pasta-laden meal. Anchovy bits give it a salty edge and the jammy egg adds a creaminess normally reserved for carbonara." - Ricky Rodriguez
