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But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.
Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!
Pasta e Fagioli or Pasta Fazool is probably my number 1 comfort food recipe. There are a ton of ways to make an authentic bowl of Pasta Fagioli but I’m going to show you one of the simplest and IMO best ways to make it! At its core, this recipe is small pasta and beans (cannellini or borlotti are most often used), a touch of tomato, garlic, and some fat from lard or olive oil. If you have Parmigiano Reggiano rinds throw them in the pot to enhance the flavor even more. I hope you enjoy this pasta fazool recipe!
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PASTA E FAGIOLI (FAZOOL)
2 cups ditalini – can also use small shells, elbows, etc…
2 20 oz cans cannellini or borlotti beans – drained, but not rinsed
1 tablespoon olive oil
extra virgin olive oil – use high quality for finishing
1/2 cup onion – minced
3 cloves garlic – minced
4 oz pancetta – chopped – if omitting use a 1/4 cup more olive oil
6 cups water – to begin but add more as required
2-3 San Marzano tomatoes – hand crushed
1 tsp kosher salt
¼ teaspoon crushed red pepper
Parmigiano Reggiano – now is the time to use those rinds you’ve been saving.
1. In a big heavy pot saute the pancetta in 1 tablespoon of olive oil for 5-7 minutes over medium heat. Once the pancetta has rendered much of its fat, turn heat to medium-low and add in the onions. Saute for 3 minutes then and in the garlic and cook for 1-2 minutes more until just golden.
2. To the pot add in the red pepper flakes and cook for 30 seconds more. Add in the 6 cups of water and tomatoes and give it all a stir. Add in the drained beans and the Parmigiano Reggiano rind (if you don’t have one, use a bit of grated cheese) and bring to a boil for 5 minutes.
3. The beans will be quite soft at this point. If you want a thicker soup you could blend a bit of the beans or use an immersion blender. You can also just mash the beans with a wooden spoon on the sides of the pot. Don’t mash too much to preserve some of the whole bean texture.
4. Add in the pasta and stir well. Keep an eye on the pot and stir very frequently to avoid sticking. Taste test the pasta checking for al dente. The pasta will absorb much of the liquid so add a bit more water as needed. The final consistency of Pasta Fagioli is 100% a personal preference. If you love it soupier, add more water!
5. Once the pasta is cooked turn off the heat and taste test. Adjust salt and hot red pepper to taste.
6. When satisfied with the taste, serve in bowls with crusty bread. Offer grated parmesan, hot pepper, or black pepper on the side and drizzle that high-quality extra virgin olive onto each bowl. Enjoy!
Pasta Fagioli (fazool) has thousands of versions. Truth be told my Grandmother and Mother’s recipe is even simpler than this version. They didn’t use pancetta or rosemary and it had just a touch of tomato. Pasta Fagioli can be made complex (with far more ingredients than I have shown here) or very simple. The choice is yours!
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