Best Pasta Genovese Recipes

PASTA ALLA GENOVESE

Steps:

• Bring a large pot of water to a boil. Place the onions in the boiling water, and cook, covered, 15 minutes. Drain the onions, and let cool a bit, then slice very thinly.
• Heat half the oil in a large heavy pot over medium-high heat; stir in the carrots, celery and bacon, and cook for 4 minutes. Add the beef, then cover with the onions. Pour the remaining oil over the onions, then sprinkle with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Cover, bring to a simmer and cook gently until the beef is tender, about 2 hours; the onions will release a good deal of liquid.
• Uncover the pot and bring to a boil. Cook, stirring more frequently as the liquid reduces and lowering the heat as necessary to prevent scorching, until the meat has fallen apart and the sauce is creamy, about 45 minutes. Stir in the wine and taste, adding more wine if desired. Reduce the heat to low, and continue to cook, stirring frequently, until the sauce is glossy and quite thick, about 15 minutes more.
• Cook the pasta in a large pot of boiling salted water until al dente, then drain and toss with the sauce. Stir in Parmesan to taste, then serve.

POLLO E PENNE DI GENOA (GENOVESE CHICKEN AND PENNE PASTA)

Steps:

• Cook penne rigate as package directs; drain.
• Combine flour and basil in paper or plastic bag. Add chicken; shake to coat evenly.
• In large skillet, over medium-high heat, brown chicken in oil. Remove chicken from skillet; drain.
• In same skillet add pasta sauce. Bring to a boil. Return chicken to skillet. Reduce heat.
• Cover; simmer 15 minutes or until chicken is fully cooked. Serve with hot penne.

PASTA ALLA GENOVESE

Steps:

• 1. Bring a large pot of water to a boil. Place the onions in the boiling water, and cook, covered, 15 minutes. Drain the onions, and let cool a bit, then slice very thinly. 2. Heat half the oil in a large heavy pot over medium-high heat; stir in the carrots, celery and bacon, and cook for 4 minutes. Add the beef, tomato paste and bay leaves, then cover with the onions. Pour the remaining oil over the onions, then sprinkle with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Cover, bring to a simmer and cook gently until the beef is tender, about 2 hours; the onions will release a good deal of liquid. 3. Uncover the pot and bring to a boil. Cook, stirring more frequently as the liquid reduces and lowering the heat as necessary to prevent scorching, until the meat has fallen apart and the sauce is creamy, about 45 minutes. Stir in the wine and taste, adding more wine if desired. Reduce the heat to low, and continue to cook, stirring frequently, until the sauce is glossy and quite thick, about 15 minutes more. 4. Cook the pasta in a large pot of boiling salted water until al dente, then drain and toss with the sauce. Stir in Parmesan to taste, then serve.

GENOVESE PASTA SALAD

Steps:

• Toss 8 ounces green beans with olive oil, salt and pepper on a baking sheet. Quarter 1 pound small red-skinned potatoes; toss with olive oil, salt and pepper on a separate baking sheet. Roast at 425 degrees F until the vegetables are browned, 15 minutes for the green beans and 25 to 30 minutes for the potatoes; let cool. Cook 8 ounces gemelli as the label directs. Drain, then toss with 1/4 cup olive oil and the zest of 1 lemon; let cool. Add the beans and potatoes, the juice of 1/2 lemon, 1/2 cup chopped basil and 1/4 cup toasted pine nuts; toss. Top with shaved Parmesan.

RUSTIC GENOVESE BASIL PESTO PASTA

Steps:

• Prepare pesto: Bring one gallon salinated water to a rapid boil. Blanch and shock basil leaves by adding them to boiling water for about 5 seconds, then quickly submerging them in an ice bath. (This will set the chlorophyl in the basil so the pesto remains bright green.) Squeeze excess water out of basil and roughly chop.
• In a blender or food processor, process basil with enough oil to emulsify (about 3 to 4 tbsp). Add garlic, nuts and cheese and season with salt. Continue blending just enough to emulsify. (Pesto should have a slightly course texture.) Chill until needed. Pesto will keep up to 2 days but is best served the day that it is made.
• Prepare pasta: Preheat oven to 350°F In an oven safe baking dish, arrange tomatoes cut side up. Arrange thyme sprigs over top, season with salt and pepper, and drizzle with oil. Bake tomatoes until they just begin to brown and caramelize, approximately 15 minutes.
• Bring 1 gallon salinated water to a rapid boil. Meanwhile, mince potato either by hand or in a food processor. Blanch beans in boiling water for about 4 minutes, then quickly submerge in an ice bath. Set aside. In the same water, add pasta and potato and cook until pasta is tender. (Cooking time will vary by pasta type used, but standard time is 7 to 9 minutes.) Strain pasta along with potato.
• In a large mixing bowl, combine tomatoes, pesto, beans and pasta-potato mixture. Toss until well combined.

PASTA GENOVESE

Steps:

• Heat oil in a skillet and cook pine nuts until golden brown.
• Add spinach and garlic cook until slightly wilted.
• Add plum tomatoes, salt, pepper, and sun-dried tomatoes.
• Bring this to a boil for about 5 minutes.
• Add pasta and stir until well mixed.
• Cook until heated and add cheeses.
• Taste and adjust seasonings and serve hot.