Subj : Pasta Fazool was: Couscou
To   : Ruth Haffly
From : Dave Drum
Date : Wed Jan 17 2024 05:31:00

-=> Ruth Haffly wrote to Dave Drum <=-

 RH> I've got whole wheat orzo in the pantry as well. No rosamarina but do
 RH> have some small (white) pasta that I got at Olindo's (the Italian store
 RH> we go to in Rochester, NY) that I intend to use for pasta fagole. (know
 RH> that's not spelled right) I have adapted my mother in law's recipe that
 RH> uses tomato soup and canned pork and beans to use tomato sauce and
 RH> canneli beans instead.

 DD> The old Dagoes (their self-description) around here call it "Pasta
 DD> Fazool"

 RH> That's the pronunciation, spelling is different. BTW, Olive Garden
 RH> referrs to their version as soup; I make mine thicker, more like a
 RH> stew, and much better tasting, IMO. (G)

The recipe I posted is thick so yone could get away with calling it a 
"stew".

 DD> One of them steered me to this recipe which he claims his mother
 DD> used to use.

 DD>       Title: Pasta E Fagioli Con Carne
 DD>  Categories: Beans, Pork, Vegetables, Cheese
 DD>       Yield: 6 Servings

 RH> Quite the production there. I use short cuts like tomato paste and
 RH> sauce, canned beans, no meat and a somewhat different spicing but I
 RH> guess there are as many versions as there are Italian mamas.

Or chilli recipes.  Bv)=

Not as big a deal as it might seem. Good for a lazy Sunday afternoon 
(I'm not a football fan) as I use all the shortcuts I can without any
compromising taste or texture.

Here's the recipe I use most often (twice ot thrice a year) w/no meat
and lotsa shortcuts. And it crockpots nicely once the onions are done
in the skillet.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pasta Fagioli
 Categories: Pasta, Vegetables, Herbs, Beans, Soups
      Yield: 4 Servings
 
      1 tb Olive oil
      2    Ribs celery; chopped
      1 md Onion; peeled, chopped
      3 cl Garlic; minced
      2 ts Dried parsley
      1 ts Italian seasoning
    1/4 ts Crushed red pepper flakes
           Salt
 14 1/2 oz Can chicken broth
      2 md Tomatoes; peeled, seeded,
           - chopped
           +=OR=+
 14 1/2 oz Can Red Gold diced tomatoes
      8 oz Can tomato sauce
    1/2 c  Uncooked spinach fusilli
           - pasta
     15 oz Can cannellini beans;
           - w/liquid
 
  Heat olive oil in a large saucepan over medium heat.
  Cook celery, onion, garlic, parsley, Italian seasoning,
  red pepper flakes, and salt in the hot oil until onion
  is translucent, about 5 minutes. Stir in chicken broth,
  tomatoes and tomato sauce, and simmer on low for 15 to
  20 minutes.
  
  Add pasta and cook 10 minutes, until pasta is tender.
  
  Add undrained beans and mix well. Heat through. Serve
  with grated Parmesan cheese sprinkled on top.
  
  Recipe By: Star Pooley
  
  RECIPE FROM: https://www.allrecipes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Laughter doesn't cost anything and it doesn't taste yucky!
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