Pasta fazool, as we call it but the proper name is pasta fagioli or pasta and beans. This pure comfort food is something I grew up with.

My mother-in-law was known for this dish, that’s how she fed all her kids, it was a hearty meal and very budget friendly, to this day when they see and smell it, they all think of her and so do I.

When I got married and through the years I sort of improvised on her recipe, but one thing she always said to me was to add the celery leaves along with the celery for added flavor, so when I shop for celery I’m always looking for a very leafy bunch.

This is a very easy recipe to make with just a few ingredients. One thing my mother-in-law always used was Hunts tomato sauce, I guess it was really popular back then. But to create my (“red version”) I use my own homemade marinara, it adds great flavor.

On my blog here I also have a popular version of ( white) pasta fazool, made differently but equally delicious!

You’ll also want to use a small pasta like this tubetti or ditalini. I always like to boil it up and not add it to the pot because the pasta tends to blow up and swallow all the sauce, so I keep it on the side and just add it to the bowls.

Mind you, there are thousands of different versions of pasta fagioli, every family has their own, and it’s all good.

My version is not loose and soupy, but rather a thicker, creamier version.

This is a true bowl of comfort, perfect for when there’s a chill in the air, it’s hearty and filling and all you need is a hunk of crispy bread on the side.

Oh and in my family we like to top each bowl with a sprinkle of chopped sweet onion, grated Parmigiano or Peorino, some red pepper flakes and a drizzle of olive oil, delish, try it!

Red Pasta Fazool (Pasta Fagioli)

 

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A hearty, filling bowl of comfort food.

Author: Marie

Ingredients

• 2 cans of cannellini beans or 1 large can, drain 1 of the smaller cans and leave the liquid in the other can, or in the large can just drain half
• 1 box of chicken stock, plus some extra for later, you can also use vegetable stock as well
• 1 cup or so of marinara
• ½ of a large onion, chopped
• 3 or 4 celery stalks diced small, plus the leaves
• 3 large garlic cloves, chopped small
• a handful of grated Parmigiano or Pecorino to toss in the pot at the end of cooking and for garnish
• red pepper flakes, (optional) according to your desired heat
• olive oil
• ½ lb of cooked ditalini or tubetti pasta
• Cook your pasta according to package, let it cool down and keep it on the side.

Instructions

1. In a heavy bottomed pot drizzle with olive oil and sauté the onion, garlic and celery with leaves. Cook til translucent and season with salt, black pepper and red pepper flakes.
2. Add in the pot,1 and a half can of the beans or about 70 percent of the large can.
3. With the remaining beans in the can add some stock, and with an immersion blender whizz it til it's creamy and thick.
4. Add the remaining stock or broth to the pot along with the marinara and the creamed beans you whizzed with the immersion blender.
5. Let it simmer together and thicken up. Don't forget to toss in some grated cheese at the end.
6. Taste for seasoning, maybe add more marinara, stock, salt and peppers to your taste, that's why it's good to have extra.
7. Cook pasta according to the package, let it cool down and keep it on the side.
8. NOTE;
9. Keep an extra can of beans around and an extra box of broth or stock. The next day you might find it thickened up too much, no problem just add more stock, or you might want to add more creaminess by whizzing up more beans. It's all very forgiving and easy to adjust.
10. GARNISHES:
11. Place the cooked pasta on the bottom of your bowls, top with the creamy bean sauce, sprinkle with optional chopped sweet onion, grated Parmigiano or Pecorino, red pepper flakes and a drizzle of olive oil.
12. Enjoy!

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