“When the stars make you drool just like a pasta fazool,
…that’s amore!”

Dean Martin said it, so it must be true.

I cannot tell you how delicious Pasta Fagioli is. It reminds me of my childhood. It reminds me of my grandmother. It reminds me of why I fell in love with cooking in the first place.

This is a sentimental, classic dish for me.  I did not grow up with a lot of money, but I can promise you that I not once felt deprived. This dish may cost a whopping $4.00 for 4-6 servings.  In addition to being extremely cost effective, it’s absolutely delicious and a keepsake in my family. And although my grandmother likes to keep all her recipes secret…

I cannot hold it in! I want to spread the word to everyone. And I really feel like I am doing society a favor. You see, when I do a simple search for “Pasta Fagioli,” I don’t get the images of my grandmother’s kitchen. I get a glorified bean soup. And if you’re looking for a soup, don’t use this recipe. My family’s version of pasta fagioli is truly a creamy pasta dish. It’s decadent, rich, and hearty. It’s seriously the best ever.

Some of you may think it has a reminiscence of Penne Alla Vodka; you’re right in it’s orangy, cream display, but I assure you–there’s no vodka (damn it!) or heavy cream.

What gives my family’s Pasta Fagioli the gold medal is…

1.) Taste

2.) Healthfulness

3.) Frugality

4.) Comfort

And did I mention it’s not really at all hard to master? Ladies and gents, I present to you…

Pasta Frah-guhl (Pasta Fagioli)

Cast of Characters:

Four (or five!) cloves of garlic, minced (I use a garlic press–why stink your fingers?)

Two cans of Cannellini (White Kidney) beans

Two cans of Tuttorusso Sauce (or your favorite red sauce)

1 yellow onion (diced finely)* (Optional, but it tastes great! I almost think it’s necessary)

3 tablespoons of Extra Virgin Olive Oil (or more–who’s counting?)

1/2 cup of parmigiana cheese grated (but probably more!)

1 box of Penne/Rigatoni (the mini penne is good for this too, or any other favorite pasta)

Two empty cans filled with water (use the old sauce cans)

Tablespoon of basil (dried)

Tablespoon of oregano (dried)

Four leaves of fresh basil** (Optional, but amazing!)

Salt and pepper to taste

Directions:

1.) As in all things Italian, put olive oil in a sauce pan and put minced garlic (FRESH!) at least four cloves–five if you dare. If you desire, dice up onion and saute garlic in the same time. Your pot should be at a medium heat (don’t go too high!)

2.) If you feel inclined, start boiling your pasta water. If not, get your water ready in a stockpot , and salt it generously.

3.) While the garlic is browning (NOT BURNING), open both cans of cannellini beans.

4.) If you’re my mother, you won’t rinse the beans. If you’re me, you will. It’s your call.

5.) Half of the beans you will leave whole, and the other half you will mush up into a paste by using your fork. Make sure you mash it well–this is what makes it creamy and lavish as opposed to soupy and dull.

6.) Stir the garlic and onion in the pot to assure even cooking. When the garlic is starting to caramelize and not BURN, pour two cans of red sauce into the sauce pan.

7.) Stir occasionally, and in about five minutes, pour the whole beans and the bean paste. Please drop carefully–don’t plop it in! You’ll notice it’s starting to turn orange. Who would have thought that red and off white would make an orange color!? Then when all is simmered calmly, fill two empty tomato sauce cans with water and add to the mix. You may only add one if you want it even thicker–you could hold off on the one can to see the consistency.

8.) For about a half an hour, stir occasionally. At this time, you should add your spices and fresh basil. Do not forget to stir! Wipe down the sides as the beans can coagulate on the sides of the pan. Make sure the heat drops to a low simmer to thicken.

9.) As it becomes more orange, add a half cup of parmigiana cheese. Make sure you stir occasionally so it does not stick even further. While doing this process, your water should be boiled (or parboiled if you picked the earlier option of doing it ahead of time).

10.) At this point, taste and season to appease your senses. Add more cheese (like I would) until it has that perfect balance of savory and salty. Drain your pasta when it’s al dente, and pour into the stock pot. Mix well, and serve immediately.

Please sprinkle more parmigiana cheese on top. It’s your civic duty!

P.S: This tastes EVEN better the next day, so don’t be afraid to make it as a make-ahead. 🙂

Bon appetit!