Why Cheesecake Factory's Pasta Outshines Olive Garden By Miles

There are plenty of reasons why chain restaurants remain so popular. They often offer good value for money, they trigger boundless nostalgia in many of us, and their expansive menus always seem to have something for everyone, so it is no surprise that both The Cheesecake Factory and Olive Garden elicit some strong feelings among diners. But while chains are all important parts of our dining ecosystem, not all chains are created equal, and let's face it, some are simply better than others at certain things.

Here's the surprising thing, though. One would think that a chain specializing in Italian fare would be the one to beat when it comes to pasta, but Olive Garden's offerings leave much to be desired when compared with The Cheesecake Factory's robust lineup of pasta dishes.

This sentiment is often echoed online, with The Cheesecake Factory having a reputation for being more upscale and offering higher-quality food. The fact that all food, sans the cheesecakes, is cooked from scratch gives the chain a notable advantage among peers. As for pasta, it only takes a quick search to see that The Cheesecake Factory's pasta dishes get consistent praise online, with copycat recipes often requested on forums, while some Redditors believe Olive Garden's pasta sauces are limited and somewhat lackluster, though it's fair to say both chains have devoted fans in their respective corners. Yet, when comparing the two chains directly, there are a few facts that are difficult to ignore and give the edge to The Cheesecake Factory.

Pasta is easy to make but hard to master. Most pasta dishes are relatively simple, which means there is little room for mistakes and not a lot of places for mishaps to hide. This is where Olive Garden falls short compared with The Cheesecake Factory, as there are major differences in how the two chains prepare their pasta.

First and foremost, good pasta is all about texture, and overcooked noodles will feel slinky and mushy no matter how good the sauce paired with them may be. Olive Garden is notorious for overcooking its pasta, refusing to serve it al dente, which retains that much-needed chew. Supposedly, this choice is driven by public preference, but whether that remains true today, as Americans become more adventurous eaters, remains to be seen.

Another issue stems from seasoning. A few years ago, one internet sleuth revealed on Reddit a fact that puts Olive Garden at a disadvantage: The chain does not salt its pasta water because the salt can corrode its specialized pasta cookers. Not seasoning the noodles is a significant misstep, and one that can make a dish taste bland and flat.

Last but not least, Olive Garden has been criticized by some Italian food purists for committing a culinary crime by not always tossing its pasta with the sauce before serving. Combining the two before plating allows the sauce to emulsify with the starchy pasta and cling more effectively to the noodles. Perhaps with some of the changes the chain is rolling out this year, such as introducing lighter dishes that prioritize flavor over volume, we will see the pasta gap between these two American giants begin to close, with better pasta on offer.