Pasta Fazool (Pasta e Fagioli)
This classic Italian-American comfort food works with any kind of sausage, but Chef John prefers the fennel and anise flavors of sweet Italian sausage with the beans.
A hearty bowl of Chef John's pasta e fagioli will make you feel lucky no matter what time of year you eat it.
I made it following the recipe, but tossed in a little chopped garlic and some basil leaves. It was OK but I was a little disappointed in the flavor. I was expecting a much more robust flavor, in the sauce/gravy, especially having added the items I did. I say “gravy” because John made a point of saying it is a stew. I have plenty of leftover, so will try a few things to juice it up. While it was still warm, I added generously of pepper flakes and salt. It may be that it is supposed to be as mine turned out. Maybe it’d just not a dish for me? I could use reduced beef broth, add some thyme and skip the beans, but it would no longer be pasta fazool. Unlikely to make it again. But will eat the leftovers!
We loved this.....and have made it with chard, kale and/or spinach. All great....
Pretty good recipe. I used Ditalini Pasta so it took about a cup more liquid using more pasta then the larger ones. Other then that I followed directions and recipe as written. Husband liked it a lot as well.
This was really good. I kept my macaroni separate till ready to serve. will make again for sure. On the coldest day of the year so far, my family appreciated it. Thanks!
It was delicious and easy. I used fresh spinach, since I didn't have Swiss Chard (who does??). Watch the Chef John video to see just how fast it comes together.
Only thing I changed is by substituting the Swiss chars with kale. It was delicious. This was a quick and easy meal to make.