Genovese Sauce over Pasta
The pictures featured in this post are not of the same genovese as yesterday’s post, this is the real deal, my mother-in-law’s genovese, which is pretty spectacular. Not taking away any glory to my husband’s which is damn good, but she’s got years on him and would beat him in a genovese contest any day. Sorry my love.
Genovese Sauce over Pasta
- Genovese sauce set aside from yesterday’s post
- 1 pound ziti or penne lisce
- Freshly grated Parmigiano-Reggiano
Fill a large pot with water for the pasta. Bring to a boil over high heat. Once the water starts to boil for the pasta add a small handful of salt to the water and bring to a rolling boil. Add the pasta and cook until al dente.
In the meantime, heat the genovese sauce in a small pot over medium heat, if the sauce is too thick add about 1/2 a cup of water.
After you have drained the pasta ladle the genovese sauce into the pot for the pasta and stir until the pasta is dressed. Plate the pasta and sprinkle with parmiggiano-reggiano. Serve immediately.
*If you have leftover pasta, set it aside for a frittata di maccheroni. I will posting on frittata in the next few days.
Italicious 
I would love that recipe!