Make PizzArte's Pasta alla Genovese, Like Chef Pasquale Cozzolino

Michael Tulipan

Pasta alla Genovese, from Naples

What better way to recover from the caloriefest that was Thanksgiving than with a hearty bowl of pasta? (OK, there are probably plenty of better ways, but why not keep the carboloading going just a little bit longer?) Chef Pasquale Cozzolino of PizzArte shares the recipe for his Pasta alla Genovese.

"Genovese is a uniquely Neapolitan dish relatively unheard of in other parts of Italy, including its namesake Genoa," says Cozzolino. "Why the name Genovese? The dish is believed to have been created in the 16th century by the private chefs of Genovese merchants trading with Naples. These chefs eventually stayed behind in Naples when the merchants moved back to Genoa. ... It's a Sunday favorite and my mother has made it for me since I was a kid!"

Pasta alla Genovese
by Pasquale Cozzolino of PizzArte

Yield: 4

Ingredients:
1/2 pound chuck roast
1/2 pound pork ribs
4 pounds onions, sliced
1 carrot, finely peeled and diced
1 large stalk celery, finely diced
4 tablespoons extra-virgin olive oil
2 teaspoons salt
freshly ground black pepper
1 cup dry white wine
1 pound ziti or penne
grated Parmigiano Reggiano, to serve

Place the meat and pork ribs in a heavy-bottomed 7- or 8-quart pot. Surround and cover the meat with the onions, carrot, celery, and olive oil. Season with salt and pepper, to taste. Bring to a simmer, and cook uncovered over medium-low heat, stirring every so often. As the liquid in the pot reduces and the meat becomes exposed, regularly turn the meat over. After about 5 hours, most of the liquid should have evaporated, the onions will be almost creamy and the meat tender. Remove the meat, and set aside.

Add the cup of white wine to the onion mixture and raise the heat to bring to a boil. Stir frequently until the wine evaporates, about 10 minutes. Continue to boil, stirring constantly until sauce has reduced and thickened, about 20 minutes more. Remove the pork from the bone and add the meat, together with the chuck, back to the sauce. The meat should be so tender by this point that it breaks apart on its own. Adjust salt and pepper if needed, remove from the heat and set aside.

Boil pasta as directed on the package, drain, and toss with the sauce. Top with grated Parmigiano Reggiano cheese, and serve.

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