SumitI love par for the summer. I don’t just mean the buttery, cheesy, salty, and crunchy variety. My par loves a very specific type of pasta, and that’s why I have a par obsession.
Par is a style of pasta that is supposed to be very “fresh,” or really, really, really pretty. They dont come in many shapes and sizes, and they dont typically have the same consistency. I have a lot of par in my freezer right now because they’re just the right combination of bright colours and crunchy, salty, and buttery.
But I digress. Par are basically a whole lot of spaghetti. These are the kind of pasta that has a lot of sauce and a lot of cheese inside. The sauce would typically be a creamy, rich, and tasty sauce. But, because par are so pretty, that sauce can also have a lot of salt and a lot of cheese.
In regards to par, I think that the sauce component of a par is probably one of the most important. The sauce has to be really good in order for it to be a good par. If you have a par that has really good sauce, the par will be more enjoyable and taste much better. If the sauce is bad, the par will taste pretty mediocre. And, because par are so pretty, they probably also have a lot of cheese in them.
This is why I love par. I mean, I like par as much as any other sauce in the world. But, the problem is that almost every par you find on the market is pretty crappy. I’m not talking about the kind that are good, like the chicken parmesan parmesan parmesan parmesan parmesan parmesan parmesan parmesan parmesan parmesan parmesan…
This may be why I like par as much as any other sauce in the world.
In the past, I have been accused of not knowing what a par was. But, I think I do. I even have a special type of par that I eat frequently, and it’s called the pizza parm. It’s a special kind of par that is made from mozzarella cheese, cheese sauce, and a little oil. And I’m just about as happy as a person can be to have a pizza parm.
Pizza parms are a favorite among me. The pizza parm is a thick cheese pizza with a lot of sauce, a thin crust that can go a long way, and a pizza that is topped with a whole bunch of thin cheese slices.
When I’m writing this I wonder if it would be possible to replace the pizza parm with a pizza parm. It does make me feel a little more sure about the cheese sauce though.
The pizza parm is a staple of my life, so I am excited to have one of these new pizza parm recipes up my sleeve. While this recipe doesn’t have cheese sauce, it does have a lot of cheese. I do think cheese sauce is nice, but I think I’d prefer just cheese if pizza is what I was craving.
