ItalianNeapolitan
Neapolitan Genovese Ziti
by Chef Roberto Di Pinto · 19.1K subscribers on YouTube
Ziti pasta broken by hand, cooked until al dente, then tossed with slow-cooked Neapolitan Genovese sauce (a rich onion and meat sauce). Finished with pecorino cheese, olive oil, and fresh parsley.
- Cook
- 10 min
- Difficulty
- medium
Ingredients
5 items- Ziti PastaTraditionally broken into pieces by hand
- GenoveseNeapolitan Genovese sauce (slow-cooked onion and meat sauce); pre-made as shown
- Pecorino Romano CheeseGrated; to taste
- Extra Virgin Olive OilDrizzle
- ParsleyFresh, chopped
Method
- Break the ziti pasta into pieces by hand, traditionally this is done by children as a fun activity.
- Cook the pasta in a pot of boiling salted water for 10 minutes until al dente (using the I Vario Pro if available).
- Drain the pasta well.
- Add the Neapolitan Genovese sauce to the drained pasta and mix thoroughly to coat each piece.
- Add a generous amount of grated pecorino cheese, a drizzle of olive oil, and fresh chopped parsley. Mix until creamy.
- Serve immediately, finishing with additional pecorino on top.
