So creamy and tasty as it is, it's obvious you can use it not only to dress pasta :))
In fact in Italy we add it to minestrone (vegetable soup) especially its summer version, spread it on crostini, make the topping for pizza and add it to other vegetables for richer pasta sauce.
I think this vegetable soup is creamier and tastier than the traditional recipe. Try it!
Is this the authentic recipe as it is made in Genoa? You have to know that this issue is very controversial because there are a lot of versions but what you can read here is the recipe by the Academy of Italian cuisine.
Trenette is the best shape to enjoy this pasta sauce and the most used ;))