I am a Bronx Italian who ended up in Omaha like Henry Hill, except it was through Creighton medical school not the witness protection program. Your recipe is fascinating with it’s use of water , NOT broth. You cook your canned beans quite a long time( 45 + 10 minutes) without worrying about them falling apart. Perhaps you not salting them until you add the pasta is the trick. When I am cooking my pasta fagioli , I cook the pasta separately because you can’t freeze left overs easily with the mushy swollen pasta. It is an acquired taste to like the next day pasta bean mixture, but it sure thickens the pasta and beans nicely on the first day. Martin Scorsese’s mom suggested pan frying left overs the next day. I am going to try your recipe as it sure looked great in your video. Your recipe is the epitome of cucina povera with using H2O , not discarding bean juice, and holding the $ 9.95 of pancetta .
Hi Tom, thanks so much for your detailed comment!! It’s interesting and informative to me as I never thought that much into it, it was just the way my family made it. This kind of feedback makes it all worthwhile! Thanks again Tom and let me know how you like it!
Another recipe that looks very familiar. I've was just thinking about making some the other day. Winter is almost here, so this is the kind of cooking I like this time of year. Crushed red pepper is a must have!
Another great video friend! I will be making this in about an hour or so, I'll let you know my opinion of it after i have made it your way myself. But I looks so be a solid recipe anyway! Missing moo moo in this one! Just love that lil girl!
You're makin' me hungry! Nice job, Chris . . . I can almost smell it!!
Thanks Paul!
I am a Bronx Italian who ended up in Omaha like Henry Hill, except it was through Creighton medical school not the witness protection program. Your recipe is fascinating with it’s use of water , NOT broth. You cook your canned beans quite a long time( 45 + 10 minutes) without worrying about them falling apart. Perhaps you not salting them until you add the pasta is the trick. When I am cooking my pasta fagioli , I cook the pasta separately because you can’t freeze left overs easily with the mushy swollen pasta. It is an acquired taste to like the next day pasta bean mixture, but it sure thickens the pasta and beans nicely on the first day. Martin Scorsese’s mom suggested pan frying left overs the next day. I am going to try your recipe as it sure looked great in your video. Your recipe is the epitome of cucina povera with using H2O , not discarding bean juice, and holding the $ 9.95 of pancetta .
Hi Tom, thanks so much for your detailed comment!!
It’s interesting and informative to me as I never thought that much into it, it was just the way my family made it.
This kind of feedback makes it all worthwhile!
Thanks again Tom and let me know how you like it!
This was just GREAT! Thank your mother and grandmother! Really, just great!
Awesome!
I just had a bowl myself (Even better leftover)
Thanks again!
@@godfatherbbqitalian YES, it really is!
I am going to be making this!!
Thank you!
Awesome, let me know when you like it! Thank you again.
Awesome video and thank you for sharing!! I love pasta fagioli and always wanted to know how to make it!!!
Another recipe that looks very familiar. I've was just thinking about making some the other day. Winter is almost here, so this is the kind of cooking I like this time of year. Crushed red pepper is a must have!
I agree and you can’t go wrong with pasta fagioli !
Looks delicious!
Thanks Mike!
Another great video friend! I will be making this in about an hour or so, I'll let you know my opinion of it after i have made it your way myself. But I looks so be a solid recipe anyway! Missing moo moo in this one! Just love that lil girl!
Let me know how you like it!
Thanks again for your support!
I’m gonna try your version. Looks delicious. Thanks
Let me know Paisan!
Thank you!
I will. Paisano
Need to make asap!
Do it Big Hoss!
Let me know
Good stuff. Just what the doctor ordered.
Thanks so much, about to make a batch myself!
By the way, I used just pain old elbow macaroni
Nothing wrong with that!