Pasta e Fagioli or Pasta Fazool is probably my number 1 comfort food recipe. There are a ton of ways to make an authentic bowl of Pasta Fagioli but I’m going to show you one of the simplest and IMO best ways to make it! At its core, this recipe is small pasta and beans (cannellini or borlotti are most often used), a touch of tomato, garlic, and some fat from lard or olive oil. If you have Parmigiano Reggiano rinds throw them in the pot to enhance the flavor even more. I hope you enjoy this pasta fazool recipe!
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32 Comments
Gave this a go tonight! That's somehow very satisfying feeling the sauce thicken up as you stir. Another great recipe for the kids to help with. I'm most impressed with the great flavors that are developed without throwing in a bunch of extra seasonings. Thanks again!
Update – I found a leftover update for this that the kids love – cut up and mix in some pepperoni, salami and a little leftover tomato sauce.
I remember eating this as leftovers in Tupperware containers at grandma’s house. Great memories!😊
In italian is Pasta e Fagioli, in neapolitan is Pasta e Fasule
I’ve subscribed. Like your stuff. Yummy! Thx. I enjoyed. Watching from Ontario Canada 🎉😊
Hear me out. I was out of bread to dip into this and I decided to make fries. Jesus! It's the best thing ever.
My mom would be so disappointed.
Questa volta scriverò POCO.
Hai fatto tutto benissimo
La pasta usata è quella GIUSTA
Hai frullato fagioli esattamente quanto basta.
Sono molto contenta che non hai cambiato la ricetta italiana.
BRAVOOO
GOOD JOB
10+
COMPLIMENTI
I CAN'T wait to try this!
Fantastic. Thanks!
I can't condone the use of canned beans un-rinsed. That's a one way ticket to gassville. If it's to add texture to the soup I would puree a handful of the beans. Also, I would only cook the pasta in the soup if there will be no leftovers, otherwise the soup gets sorta ruined after the pasta swells from soaking up the soup liquid overnight. Makes for a mushy pasta that's more like a dumpling at that point if used as leftovers the next day. When I was a kid working in an old school Italian restaurant we added the cooked pasta to individual portions at serving time.
Pasta Fazool and lifting weights, you get yoked jack… yoked
Love the recipe 😮
Made it twice already. Soooo good👌
Just discovered your channel and I LOVE pasta fagioli. That and ensalata Caprese were my two favorite dishes when I was stationed in Naples in the Navy. I don't recall it having tomatoes in it there and I really prefer it without them. That stuff they make at Olive Garden is a joke. When I make it for myself? I sometimes add finely chopped spinach just because I like it.
I just discovered your channel watching the bottled sauce ratings. I certainly enjoyed parts 1 and 2. Looking forward to parts 3 to 50, since as you said, there are at least 100 different brands around. Everyone seems to make pasta e fagoili a bit different, based on grandma or auntie or mom. People like the flavors they grew up eating, especially with Italian food. I don't use any meat, or cheese rinds, but I add about 1/4 tsp. of crushed fennel seed, which gives it an Italian Sausage flavor without the meat. I top it off with Shredded Parmesan Cheese and serve with crusty bread or rolls.
Great video👏👏
Great recipe. A potato masher seems to do the trick.
That's it, now I'm hungry. I am making this right now, lol. Where did you get that fancy wooden ladle?
Great recipe we love it 👌
Making this again today.
Had this ready for my wife when she got home from a 12 hour shift as a nurse. There was lots of her bragging to her coworkers about what a great cook her husband is, so thanks for this recipe!
One of my favorite videos from you, dude. Watched several times. Only made it once though. Too much of the immersion blender and it was pretty much a paste. I think I will use the wooden spoon to just smash some next time.
Thank you!
Your rendition of the recipe is absolutely wonderful. You have done a fantastic job of explaining it.
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For myself, even though I have never done it, I will follow it almost the way you've done it with a few changes.
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I would use Lard which is easy to get here in the Spanish or Polish grocery stores. And make a mixture of 1/2 Lard, and 1/2 unsalted butter.(butter has to be there somewhere!-I was initially taught to cook French Style…that means 10 lbs of butter in a pot!!🤣🤣🤣)
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For the tomatoes, I would just cut up 2 small tomatoes or a large one, after I have skinned them, and then removed the placenta with the seeds, and the inner radial arms.
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The cannellini beans I will either remove their outer skin before cooking, or lightly cook them separately, to later pass through a blender, and finally a fine sieve. So that the sauce will become creamy and very smooth.
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The rind of the cheese, I will cut about a third of the rind you showed, and rasp it very fine, before throwing the cheese into the sauce.
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Finally, I would throw in fine diced pieces of ham, for an extra flavor enhancement to the palate.
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Last, enjoy the dish with a good round of home made bread, and a cold glass of my favorite Italian wine…Moscato d'Asti DOCG!
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Salud from a new Cuban follower.
I understand this was Dino Paul Crocetti’s favorite dish. He ate it several times a week and more than once on any given day. Rumor has it that he turned his best friend, Francis Albert Sinatra, into a Pasta Fagioli junkie too. Is this true?
I just discovered your channel. I LOVE it.
Found your channel 2 weeks ago and have been binge watching all your videos !! I just made this soup today and it was fantastic. I’m a fellow Long Islander as well and this was different than my mom used to make but the flavor was outstanding! Will be making this again !
Jim. I love you're videos amazing stuff. Weird question the burner you use. How long can you go with one tank? Could i say make sunday sauce with just that burner and one tank? Keep up the wonderful work you do.
My favorite comfort food! We just called it Beans and Macaroni! To this day I’m the only one of the cousins that makes it just like grandmom Quattrocchi! No tomato and I use both white and red kidney beans!
I cook the beans and macaroni separately. I season the hell out of the pasta water and also the beans. I like to have the seasoned pasta water to thicken and flavor!
Cook the pasta separately and keep it in a separate container until needed. This way you can store the soup and the pasta won't be gummy and the soup too thick for leftovers.
If you're going to eat it all right away, then cook the pasta in the soup.
This has become a staple at my house. So good and comforting, and I'm sure I'll be making it a lot more often as the weather cools down.
Made it today omitting pancetta. on a brisk fall football sunday with some good focaccia this is a 10/10. will be making this every time i’m getting low on parm reggiano so i can use the rind. Great dish!
I don't use any pork or tomato in mine, I use olive oil and a can of anchovies, delicious!
My husband is Muslim. Do you have recommendations on a non pork mean?