Sausage Pasta Fazool (Pasta e Fagioli Recipe) - How to Make Pasta Fazool
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Date: 2019-07-25
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Comments and reviews: 9
Ivan De Marino
I like this variation on the tradition (I'm Italian and a cook myself): the one thing I disagree with is the pouring in the cannellini beans WAY too late. This is a dish where the fasull must be celebrated, not crunched. They need to cook at least (if not more) than the pasta: they need to get soft, and even squash a couple while stirring to get them to contribute to the sauce. Also, I'd use a tiny bit less tomato.
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I like this variation on the tradition (I'm Italian and a cook myself): the one thing I disagree with is the pouring in the cannellini beans WAY too late. This is a dish where the fasull must be celebrated, not crunched. They need to cook at least (if not more) than the pasta: they need to get soft, and even squash a couple while stirring to get them to contribute to the sauce. Also, I'd use a tiny bit less tomato.
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Tommaso Leso
I must say I always find the evolution of American/Italian cuisine fascinating. The amount of new and (certainly, even if I almost never have the chance to taste them) tasty little modifications and developments italian recipes went through in 3-4 generations in the US is amazing. I like my Italian cuisine, but it's certainly worth exploring the - different - American/Italian version.
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I must say I always find the evolution of American/Italian cuisine fascinating. The amount of new and (certainly, even if I almost never have the chance to taste them) tasty little modifications and developments italian recipes went through in 3-4 generations in the US is amazing. I like my Italian cuisine, but it's certainly worth exploring the - different - American/Italian version.
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Carolyn Alida
Watched the video this morning. Made it this afternoon and eating it now Fantastic My late Italian mother-in-law made PF and it was really good. I now have an equally delicious recipe which will be served often in my house. Thanks again Chef John. Food Wishes has a place in my heart just like the Galloping Gourmet did when I was five. And now, time for another bowl
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Watched the video this morning. Made it this afternoon and eating it now Fantastic My late Italian mother-in-law made PF and it was really good. I now have an equally delicious recipe which will be served often in my house. Thanks again Chef John. Food Wishes has a place in my heart just like the Galloping Gourmet did when I was five. And now, time for another bowl
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decaysaypluhtheyst
im sorry if i sound like an ass, but the only thing that bothers me about your otherwise beautiful videos and recipes is listening to you speak. the end of every sentence sounds like an enthusiastic question. i have a feeling you're trying not to sound monotone but your inflection is very overly repetitious. otherwise fantastic job brother. again, im sorry.
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im sorry if i sound like an ass, but the only thing that bothers me about your otherwise beautiful videos and recipes is listening to you speak. the end of every sentence sounds like an enthusiastic question. i have a feeling you're trying not to sound monotone but your inflection is very overly repetitious. otherwise fantastic job brother. again, im sorry.
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A.J. Gutierrez
Looks fantastic I will need to try this recipe. I like how you added the uncooked pasta for a few min before adding the broth. Reminds me of Fideo noodles. My mother taught me to cook them dry for a few minutes with the oil and onion before adding water and tomato sauce. It always comes out great. It must be in the technique. Great video, as always.
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Looks fantastic I will need to try this recipe. I like how you added the uncooked pasta for a few min before adding the broth. Reminds me of Fideo noodles. My mother taught me to cook them dry for a few minutes with the oil and onion before adding water and tomato sauce. It always comes out great. It must be in the technique. Great video, as always.
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Jean-Louis Jr Frenette
This recipe, aside from the beans, resembles a lot your Orzo recipe from before. The difference being he onion and celery, and replacing the chicken by the beans. And a different kind of Pasta, though the more brothy-like texture makes me think of Minestrone. But, being curious, i will definitely try this, see if the taste is similar too.
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This recipe, aside from the beans, resembles a lot your Orzo recipe from before. The difference being he onion and celery, and replacing the chicken by the beans. And a different kind of Pasta, though the more brothy-like texture makes me think of Minestrone. But, being curious, i will definitely try this, see if the taste is similar too.
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Luca Salemi
It looks good but I would definitely have the broth boil before adding it to the pasta. Cold water and my pasta was perfectly cooked is an oxymoron. If you cooked the beans yourself, would you still use the chicken broth or the water from the beans? In my opinion broth tastes better, but there also is a thing with not being wasteful in the kitchen.
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It looks good but I would definitely have the broth boil before adding it to the pasta. Cold water and my pasta was perfectly cooked is an oxymoron. If you cooked the beans yourself, would you still use the chicken broth or the water from the beans? In my opinion broth tastes better, but there also is a thing with not being wasteful in the kitchen.
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ckrtom2
I have no idea what traditional Fazool is, (don't care, but I would like mine to be saucier. It's too brothy for me; almost becomes like minestrone your way. Therefore, I would probably double or even triple the tomato paste and halve the stock. I would ramp up the veggies too. Why so skimpy? Carrots and mushrooms might be a nice addition.
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I have no idea what traditional Fazool is, (don't care, but I would like mine to be saucier. It's too brothy for me; almost becomes like minestrone your way. Therefore, I would probably double or even triple the tomato paste and halve the stock. I would ramp up the veggies too. Why so skimpy? Carrots and mushrooms might be a nice addition.
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saf2127
Chef John, you always come through with the best Italian comfort food recipes. My grandma was Italian, and by my recollection a great cook. She passed away before I took an interest in learning how to cook myself. I wish she could have taught me, but your videos are the next best thing.
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Chef John, you always come through with the best Italian comfort food recipes. My grandma was Italian, and by my recollection a great cook. She passed away before I took an interest in learning how to cook myself. I wish she could have taught me, but your videos are the next best thing.
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