My mom always used to say to me: Pasta, Pasta, Pasta Fazool, I'm an Italian, woo, woo, woo. Hear us laugh, hear us snort, we're so happy that we're short. Always wanted to make it! Thank's for bringing that pleasant memory to the surface! :)
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.
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.
I'm watching this while eating chicken flavored Rice-a-Roni.... I've never been more sad that I waited and made a late, last second dinner. At least I have more Rice-a-Roni to cheer me up. It also eases the hunger that this video has induced.
Remember "That's Amore" by Dean Martin? For years I had no clue about what pasta fazool might be. Then, along came the internet -- almost instant knowledge! Great recipe, Chef. Thanks.
I made this today for me and my roommate and we were amazed at how delicious it was! Doubled the recipe, used chicken sausage and kale (first time I've every enjoyed eating kale!), and we cannot wait to eat the left overs tomorrow!
Ok, I am stealing "optional but mandatory" and adding it to my usual "take your time but hurry up". Along with "just like Italian grandma but without the perfume". Thanks Chef!
Elbow macaroni! One of the two kinds of pasta I knew existed when I was a kid. (The other, of course, being spaghetti.) I will make this. It looks amazeballs.
your one of the reason why I love cooking you have over 200 cooking RUclips posts and there all informative to me . definitely one of my favorite chefs who's humble about his art
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.
This is a versatile recipe. I like this version, too. I've used canned diced tomatoes and less chicken broth, and spinach. My pasta was fresh tortellini (from trader Joe's) . Very good comfort food!
Been watching your videos for over 4 years and you've inspired me to pursue cooking as a professional career. But like, how many times are you gonna say "Like I said" in one video? I think the count is getting higher and higher with each video
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!
I really enjoy your videos! You make laugh so hard! :D I'm italian, and I can definitively say: man, this looks good. And I have some very secret-secret to share -if you want- from my mom's kitchen to yours: we also use pancetta (kinda like bacon but thicker, similar to french lardons) instead of sausage and, this in the major treat, try to throw in a parmesan rind after adding the broth. It gives the most amazing saltiness, richness and a subtle creaminess that it's the Thing. Not to mention the slightly melted rind to chew at the end...and, last but not least: don't throw those chard stalk away! Chop them with the vegetables for the soffritto! But I know it spoils all the suspance that way...! ;D Big hug Chef!
You won me over with the 10 minute cooking time.. I used to love cooking but I find it too much to do most of this time. This seems more than manageable, thanks chef John!
Looks good! Thank you for the recipe! I make something similar with ground beef, pinto beans and chicken/tomato Knorr. My kiddos eat it up! It's great for a quick mid-week dinner...
Chef J., Dang that looks so good and easy too. Liked how you incorporated the elbows early in the game. This recipe will be perfect for a cold Friday/Saturday night - movie, vino...etc. will make extra and freeze to have a surplus.....thanks for sharing, can't wait to try!!
I like that to add to the "this soup is for one of 'those days' " affect you also left a thumbprint on the side of the bowl as well as Parmesan dusting. Well played chef John. Well played...
I know what I am making for Sunday dinner this weekend. Looks fantastic, Thanks Chef John. First recipe I ever made of yours was "not so sloppy, sloppy joes" years ago lol. I have lost track of how many I have made now.
7:05 -- "is this one of those recipes where we can get away with the fake stuff?" Chef John, if there's anything I learned from your videos, it's that there's no case ever when you can get away with the fake grated Parmesan.
Hi Chef John, I wanted to request a video from you on a recipe for Chicken Pot Pie. Long time fan here, love your videos. Thanks for providing awesome recipes that me and my family enjoy on a daily basis.
Another great recipe Chef! One small correction though. The pronunciation "pasta fazool" is not actually a mispronunciation, it is derived from the Neapolitan (Naples) pronunciation "pasta e fasule". Both ways are correct.
lovely recipe. Love from New Zealand. I personally prefer to use the whole leaf of Silverbeet (swiss chard), not just the green, and rinse it and then chop it. ; ) Arohanui
Made this tonight and it was legit!! Next time I'll probably go with a mix of sausage and 90/10.....Liked that it was a little soupy but still hearty! Also - if you make more than enough for seconds - stop the cook time at al dente so they keep their form!
How interesting! My family has been making something like this except we call it "Sopas" and we use ground beef instead. Either way I can vouch for how yummy this may be with Italian sausage instead.
Was driving to the grocery store when I watched this. Turned out great, just don't be lazy and buy the pre-chopped greens... Was a PITA to remove the stems, I ended up leaving some. Still tasty, thanks
G'day McShine, and all those who use pre-grated parmesan cheese from the supermarket. Kraft brand and 90% of all other brands like this contain formaldehyde as a preservative. So, if you like embalming fluid with your pasta dishes go right ahead... it may keep you alive longer so you can screw up more good Italian recipes. Kind regards. BH
HI chef John! I have been loving (and using) your videos lately. I'd love to hear what kind of kitchen hardware you use (pots, pans, etc.) It would help me in appropriately equipping my kitchen!
![NOSFERATU - Official Trailer [HD] - Only In Theaters December 25](http://i.ytimg.com/vi/nulvWqYUM8k/mqdefault.jpg)
![Chicken P - People's Favorite (Remix) [Feat. 42 Dugg] (Official Video)](http://i.ytimg.com/vi/a6Bn8FEtxmY/mqdefault.jpg)
Check out the recipe: www.allrecipes.com/Recipe/255823/Pasta-Fazool-Pasta-e-Fagioli/
Would fava beans work? I'm having a friend for dinner.
"This is like getting a big warm hug from an Italian grandma without all the perfume" 😂😂😂😂😂
LOL
+Joey you gotta try harder man.
+Joey Cronos what's your point exactly?
this is NOT Italian!!!! NOT Italian in any way shape or form!!!!
Joey Cronos Thirsty pervert lmao
When the stars make you drool, just like Pasta Fazool......That's Amore!
My mom always used to say to me:
Pasta, Pasta, Pasta Fazool, I'm an Italian, woo, woo, woo. Hear us laugh, hear us snort, we're so happy that we're short.
Always wanted to make it!
Thank's for bringing that pleasant memory to the surface! :)
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.
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.
"Enthusiastically simmering" is one of the best ways I've ever heard to describe a fast simmer...love the way Chef explains things 😊👍
I'm watching this while eating chicken flavored Rice-a-Roni.... I've never been more sad that I waited and made a late, last second dinner. At least I have more Rice-a-Roni to cheer me up. It also eases the hunger that this video has induced.
Jerry Boynton III lol, I love rice-a-roni! 😂
i like the fried rice flavor
oohhhhhhh shiiiiiiiiiiittt. waddup!
Chef John's video have put me in that position many times. Often it inspires me to make one of his recipes the next day. :)
John..."5 minutes to defuse the bomb or else the whole world explodes" NEVER A MORE ACCURATE STATEMENT I HAVE EVER HEARD!! 10+ : (
my mom has been getting confused as to how im making such good meals i hope she doesnt ever find out my secret
Remember "That's Amore" by Dean Martin? For years I had no clue about what pasta fazool might be. Then, along came the internet -- almost instant knowledge!
Great recipe, Chef. Thanks.
I made this today for me and my roommate and we were amazed at how delicious it was! Doubled the recipe, used chicken sausage and kale (first time I've every enjoyed eating kale!), and we cannot wait to eat the left overs tomorrow!
This guy is sorta like the food version of Bob Ross!
Ok, I am stealing "optional but mandatory" and adding it to my usual "take your time but hurry up". Along with "just like Italian grandma but without the perfume". Thanks Chef!
Whoa! 👁gor!
I love hearing how nostalgic this dish makes you. I bet your grandma was awesome, Chef John.
Elbow macaroni! One of the two kinds of pasta I knew existed when I was a kid. (The other, of course, being spaghetti.) I will make this. It looks amazeballs.
"As well as the OPTIONAL, but MANDATORY crusty Italian bread" lmfao I love this man 😂
Chef John, my favourite digital chef.
your one of the reason why I love cooking you have over 200 cooking RUclips posts and there all informative to me . definitely one of my favorite chefs who's humble about his art
"As well as the optional but mandatory crusty bread" a classic Chef John line. Delicious. TFS!!
I love your optional mandatory steps, chef John.
Thank you for saying it the right way :)
I grew up eating this.
This video made me happy.
When you realize everything Chef John makes is perfect for the season, time, and weather...
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.
100% cool, great energy and good stuff! Thanks Food Wishes!
This is a versatile recipe. I like this version, too. I've used canned diced tomatoes and less chicken broth, and spinach. My pasta was fresh tortellini (from trader Joe's) . Very good comfort food!
That's some AWSOME Hamburger helper thx!
My thoughts exactly lol
if it was hamburger helper the recipe would call for a cup of salt
I though you said Harambe helper
CHEF JOHN BACK AT IT AGAIN WITH THA VIDEOS. YOU MAKE MY DAY MAN
Italian food and recipes really are the best.
I just have to say ( WHAT A GREAT SHOW " , thank you very much .
Been watching your videos for over 4 years and you've inspired me to pursue cooking as a professional career. But like, how many times are you gonna say "Like I said" in one video? I think the count is getting higher and higher with each video
Maybe you can keep track of the count for a few months in a spread sheet, and then we'll analyze the data with a bar graph or something.
lol
Over a glass of red wine.
John Shin xD
You are the Stevie Nicks of your verbal tics
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!
My favorite fall/winter dish. So easy and delicious!
Make sure you aren't the fool of your sausage pasta fazool
You just pulled 6 winning numbers outta the lottery bowl with this one. Thumbs up
Great job. Made this and it was incredible. Thanks for all you do.
I really enjoy your videos! You make laugh so hard! :D I'm italian, and I can definitively say: man, this looks good. And I have some very secret-secret to share -if you want- from my mom's kitchen to yours: we also use pancetta (kinda like bacon but thicker, similar to french lardons) instead of sausage and, this in the major treat, try to throw in a parmesan rind after adding the broth. It gives the most amazing saltiness, richness and a subtle creaminess that it's the Thing. Not to mention the slightly melted rind to chew at the end...and, last but not least: don't throw those chard stalk away! Chop them with the vegetables for the soffritto! But I know it spoils all the suspance that way...! ;D Big hug Chef!
I love this soup! Perfect for fall.🍁🍂
Wow! That was easy! Third generation Italian-American here. I've always wanted to know how to make this. Thank you!!!!
You are the greatest!
I feel so comforted just listening to your voice over
You won me over with the 10 minute cooking time.. I used to love cooking but I find it too much to do most of this time. This seems more than manageable, thanks chef John!
that outro gave me a warm, fuzzy feeling. thanks!
Very similar to my grandmother's recipe, though she would throwin a rind of parmesan! Enjoy!
I loved the Vida Blue reference. The next challenge is to find a rhyme for Bert Campaneris.
Looks good! Thank you for the recipe! I make something similar with ground beef, pinto beans and chicken/tomato Knorr. My kiddos eat it up! It's great for a quick mid-week dinner...
Chef J., Dang that looks so good and easy too. Liked how you incorporated the elbows early in the game. This recipe will be perfect for a cold Friday/Saturday night - movie, vino...etc. will make extra and freeze to have a surplus.....thanks for sharing, can't wait to try!!
Oh damn, this looks amaze.
Hi, I'm so excited for this vid. I'm like a kid on Christmas morning!!
What did you just call me?
I like that to add to the "this soup is for one of 'those days' " affect you also left a thumbprint on the side of the bowl as well as Parmesan dusting. Well played chef John. Well played...
I know what I am making for Sunday dinner this weekend. Looks fantastic, Thanks Chef John. First recipe I ever made of yours was "not so sloppy, sloppy joes" years ago lol. I have lost track of how many I have made now.
A winter warmer, thank you for the hearty dish!!
This looks really good! And I already have all these ingredients at home!
this looks soooooo good, chef John, you should have your own TV show
"There is no Chef John, only FaZuuul"
chef john i love your videos!!!
7:05 -- "is this one of those recipes where we can get away with the fake stuff?"
Chef John, if there's anything I learned from your videos, it's that there's no case ever when you can get away with the fake grated Parmesan.
they can take my green cardboard and plastic can when they pry it from my cold dead fingers
Chef that looks fantastic!
Hi Chef John, I wanted to request a video from you on a recipe for Chicken Pot Pie. Long time fan here, love your videos. Thanks for providing awesome recipes that me and my family enjoy on a daily basis.
1 pot/pan cooking, Awesome!
Mama Mia That looks delizioso!
man oh man! that looks so yummy and comforting!🍝
That looks delicious and simple! I am most certainly going to try it out when it gets colder over here.
looks great! maybe I could even try to make it myself
I'll be printing this one as soon as you get it up on the blog. Looks like another one i just absolutely must do!
Another great recipe Chef! One small correction though. The pronunciation "pasta fazool" is not actually a mispronunciation, it is derived from the Neapolitan (Naples) pronunciation "pasta e fasule". Both ways are correct.
lovely recipe. Love from New Zealand. I personally prefer to use the whole leaf of Silverbeet (swiss chard), not just the green, and rinse it and then chop it. ; ) Arohanui
You are the Vida Blue of your Pasta Fazool.
You are officially insane.
Love your vids man. Sorry (not really) that my Cubs beat the Giants.
This looks so good, I had to watch it again. Have to try it...today!
This is my favorite soup to make and I make it several times a year, thanks for a different version for me to try.
This looks AMAZING! Thanks Chef John!
Chef... that looks Awesome... I love the macaroni !! :)
Woot i can do this! looks yummy
My dad used to make this all the time when we were kids.
This looks great.
Made this tonight and it was legit!! Next time I'll probably go with a mix of sausage and 90/10.....Liked that it was a little soupy but still hearty! Also - if you make more than enough for seconds - stop the cook time at al dente so they keep their form!
I love this guy
That moment when you dipped the crusty bread into the flavorful broth... it took my breath away :-)
Just made this for the family!! Really good!!
Here in Finland it's becoming quite cold, I definitely want to make this!
"Pasta Fazool" sounds like something a Protoss from Starcraft would say. "En Taro Adun! Pasta Fazool!"
How interesting! My family has been making something like this except we call it "Sopas" and we use ground beef instead. Either way I can vouch for how yummy this may be with Italian sausage instead.
yum!, I shall try this recipe out soon. thanks chef john you're awesome.
who here watches chef john religiously but has never attempted a single one of his recipes lmao
Best food videos on youtube and you are funny too
I made this last night after work, it was so good
Was driving to the grocery store when I watched this. Turned out great, just don't be lazy and buy the pre-chopped greens... Was a PITA to remove the stems, I ended up leaving some. Still tasty, thanks
Chef John! I love you!
Ugh this looks sooooo good! Thanks, Chef John!
This will help me deal with the Giants losing to the Cubs.
Perfetto!! 😄 I need to make this bowl of awesomeness 😎
wow... now i'm really hungry.
woah, this looks fantastic! another great recipe!
I really want to know what, according to chef john, "those recipes where you can get away with using fake parmesan" would be.
There are none! :P
The answer is none of them, (un)fortunately.
McShine: Oven-Crisped Wastebasket Liner? Kitty Litter 'Parmagiana'?
Brick mortar and home made facial exfoliating scrubs.
G'day McShine, and all those who use pre-grated parmesan cheese from the supermarket. Kraft brand and 90% of all other brands like this contain formaldehyde as a preservative. So, if you like embalming fluid with your pasta dishes go right ahead... it may keep you alive longer so you can screw up more good Italian recipes. Kind regards. BH
you are awesome chef!! Nice presentation aswell. good job!
HI chef John! I have been loving (and using) your videos lately. I'd love to hear what kind of kitchen hardware you use (pots, pans, etc.) It would help me in appropriately equipping my kitchen!
this made me hungry
You are too funny! My Italian grandma never let the bowl get empty!