Just saw this after planning to make your Sausage Pasta Fazool receipe from few years past. Main difference is the order in which you cooked the noodles and greens with relation to the broth. Any reasons?
J W Chef John is my fav UA-cam chef and I watch quite a few! I hope he blesses us with his expertise, quirky humor and mellow voice for a long time to come!
Chef John, your channel is a delight. I appreciate it so much that, if I had to pick only one cooking channel on the whole internet, yours would be the obvious one. And that's because you bring recipes from all over the world, with different ingredients, backgrounds and techniques, yet always in a simple and accessible manner for the commoner. Happy New Year 2020.
Dear Chef John I would like to sincerely thank you for your invaluable contribution to humanity. You make the world a better place by sharing your knowledge and wisdom. Peace and best wishes.
Okay, I wondered if someone was going to say something. I often think about saving my bacon fat, but I just don't know what I would do with it all. Does that mean I'm eating too much bacon?
David Slinn My Mom had a special container for saving bacon grease. A metal container with a lid, with an inset strainer to filter out crumbs. You can always find one on eastBay
Wishing the whole Food Wishes community, and our fearless leaders Chef John and the lovely Michele, a very Happy and blessed New Year filled with light and peace!! ❤🙏🏼💛🤗
My mother made it with navy beans, ham, onion and tomato sauce with navy beans or great northern beans. She put it all together and baked it. It was delicious. Ate it once a month for many years in my childhood. I am 66 years old now. Also, she started with dried beans. Happy New Year to you! Looks good and sure looks easier.
Love it! I always use spinach the same way as you use the chard. Regardless, thank you for the excellence of this channel. God bless you and your family, John. Happy New Year 2020. Good health and continued success.
I made this recipe. Holy crap, Chef John. This is insane good! Even made crustini. If anyone is thinking of making this, stop thinking and just do it. It's incredible. Thank you for another awesome recipe Chef John!!!!
You got me into cooking.And I found out,I had it in me all along...My fiancé think I’m a god now ...My cooking has became a very expensive currency...I wanna thank all youtube people and especially you chef John 🙏
I’ve made this twice this year. It is SO GOOD! The first time I put too much pasta! The second time I used more bacon and the right amount of pasta (but not oriechitta- just some curly stuff we had in the pantry) and both times came out great! Though the second time was better! The only thing I would say is get the Swiss Chard! And I chopped the stems and split the amount of celery with that. Really good! Just amazing and easy! We always have all the ingredients around (except for the Chard) but a quick trip to my local store for that and that’s it! Thank you Chef John! I wish I’d found this earlier! Wonderful to make ahead and take for work lunch!
One of the best things about your videos chef, is that your description of the taste and flavor at the end is very understandable and informative. Not many chefs in this genre of video do it even close. Doesn't sound like much, but hey I like it.
Chef John, Michelle, have a wonderful year eating your spectacular food from your new garden prepared in your lovely new kitchen. It will be Kismet! You bring such joy into this world. Many thanks for your recipes and engaging posts.
Made this tonight… and coupled with my 17-yr old baker daughter’s fresh-baked pesto garlic bread this was amazing! Good Lord I adore you Chef John! Happy New Year my good man! ❤️
Chef John! I don't know why I did not think you are on youtube. When I go to allrecipes I always check to see if you have a version for a recipe I am looking for. Happy New year sir.
hans, I was taught to wash greens three times before cooking. The first wash is really allowing them to soak for about ten minutes in very salty water to kill any bugs that might have hitched a ride from the garden. It’s surprising how much sand clings to greens.
Enjoy all your videos all these years thank you and keep more coming We’ll make this recipe today we got a lot of kids coming happy New Year’s and wish all the best for the days to come
Very clever on the use of paper toweling to soak up fat the easy way. I use his technique at those times when I don’t need to save the fat, especially bacon fat! I like saving that.
As a kid in the 1940s, before tv, I listened to a lot of comedies on the radio. Once in a while Dean Martin or some other radio legend would say they were eating or wanted “pasta fazool!” I always thought it was just a fictitious name for any Italian food. Boy, was I wrong. Anyway, thanks so much for showing me what “pasta fazool” is all about. It looks delicious and I will make some soon but not for New Years as we have “Hoppin’ John!” Thanks for sharing!🥂🍾and 🎊 Happy New Year,💥⚡️🎉🍹🍷
Great recipe. I use small shells and spinach when I make pasta e fagioli. Adding orecchiette is a good idea. There are so many variations for the same dish and that’s what makes cooking so interesting. Always enjoy your videos.
This is WONDERFUL. I made it for lunch today, used andouille sausage and chard and pretty much doubled the recipe. lots of compliments. I may eat some for lunch tomorrow and make breadsticks. :-). I bet the recipe would be delicious as written, too.
My mom always called this poor man's food. She was from a small town in Southern Italy. She never made it, for some reason. I think I'll finally try it!
Chef John, when I use greens like chard, kale and such, I strip the leaves from the stems (like you do). Then I dice the stems and add them at the mirepoix stage - in this case with the onions and celery. Reduces waste and adds bulk and roughage. 😉
so true! people who think they are lucky, are lucky!!!! thank you Chef John for being so much humor and laughter into cooking, happy new year 2020 everyone!
I love this recipe! I love using bacon instead of pancetta or guanciale (I’m not in any way Italian) and my favorite leafy green for soups is red Swiss chard, but I love cutting up the stems into 1/2” slices and add them in too. I like the orricetti you used - the brand you used had ridges! I like that!
That's the first video I've watched in 2020. It's 4am and it's made me freaking hungry :p To you, Chef John, and all else watching and reading - all the best in 2020 :)
To chop chard, kale or collards I stack the leaves then roll them like a cigar. Make the first slice lengthwise, then make your cuts along the short side. This eliminates the messy "bloom" while prepping.
Check out the recipe: www.allrecipes.com/recipe/255823/pasta-fazool-pasta-e-fagioli/?internalSource=hub%20recipe&referringContentType=Search
Chef John this links to your old recipe for pasta fazool rather than the new, "New Years" one.
If you go to allrecipes.com & search "pasta fazool" the recipe that goes with this video will show up.
Just saw this after planning to make your Sausage Pasta Fazool receipe from few years past. Main difference is the order in which you cooked the noodles and greens with relation to the broth. Any reasons?
Link to the "New Year's 'Good Luck' Pasta Fazool" shown in this video.
www.allrecipes.com/recipe/277949/new-years-good-luck-pasta-fazool/
It has been a wonderful decade learning from you Chef John.
Here is a toast to another wonderful decade to come!
J W Chef John is my fav UA-cam chef and I watch quite a few! I hope he blesses us with his expertise, quirky humor and mellow voice for a long time to come!
"Once your bacon starts to look foamy, it's almost done homie" lol
Think he said Omi which is grandma lol
Yeah i like mine a little les crispy
I absolutely lost it at that part
Chef John, your channel is a delight. I appreciate it so much that, if I had to pick only one cooking channel on the whole internet, yours would be the obvious one. And that's because you bring recipes from all over the world, with different ingredients, backgrounds and techniques, yet always in a simple and accessible manner for the commoner. Happy New Year 2020.
Check out Sam the Cooking Guy too,another one of my favorites!
Dear Chef John I would like to sincerely thank you for your invaluable contribution to humanity. You make the world a better place by sharing your knowledge and wisdom. Peace and best wishes.
I got 1% Italian on my 23andMe ancestry report. Can’t wait to try this dish out.
Only three things in life are certain:
Death
Taxes
And a little shake of cayenne
-Benjamin Franklin
"Different meats, different beans, different vegetables and different greens." (puts a crazy beat behind it and dances in the new year)
mrmoshpotato sounds like Nox Vahn’s Brainwasher
@@proteinspill Black Sabbath - Iron Man (dance mix) :)
Yeah, but anything where you start out with a mess of bacon is already destined for perfection. Why mess with it? :)
When you discard the bacon fat im pretty sure I heard my dead grandmother scream. 😂
This comment gave me life.
Lol. I wish I could've met your grandmother. ♥️
Okay, I wondered if someone was going to say something. I often think about saving my bacon fat, but I just don't know what I would do with it all. Does that mean I'm eating too much bacon?
David Slinn My Mom had a special container for saving bacon grease. A metal container with a lid, with an inset strainer to filter out crumbs. You can always find one on eastBay
@@amulder5613 but what do you do with it?
This is concurrently called "Italian hangover soup"
Nice choice on release date!
"And over confident like me" Chef John is the best.
"a proven unscientific fact"
I love you Chef John.
A good recipe but...Can't take his irritating see-saw up and down speech pattern..yeeeeech !
Fagioli me once, shame on you. Fagioli me twice, beat me with a freakishly small wooden spoon.
You scored extra points for incorporating the F.S.W.S. in your comment...... Long live the Freakishly Small Wooden Spoon.!!!!!
I got beat with that wooden dpoon more than once as a child
@Jared Giff lol!!!
And a few shakes of cayenne...
@@johnpappone8610 THE SPOON!
Much love from Kenya 💞
Wishing the whole Food Wishes community, and our fearless leaders Chef John and the lovely Michele, a very Happy and blessed New Year filled with light and peace!! ❤🙏🏼💛🤗
I had dinner a mere two hours ago, and now I am hungry again. Chef, you are good for my soul but not my waistline! Blessed 2020.
My mother made it with navy beans, ham, onion and tomato sauce with navy beans or great northern beans. She put it all together and baked it. It was delicious. Ate it once a month for many years in my childhood. I am 66 years old now. Also, she started with dried beans. Happy New Year to you! Looks good and sure looks easier.
Love it! I always use spinach the same way as you use the chard. Regardless, thank you for the excellence of this channel. God bless you and your family, John. Happy New Year 2020. Good health and continued success.
Off the subject, m'dude: What kind of name is Tsakumis? Just curious--it's a great sounding name.
I would guess Greek.
@@uekiguy5886 Thank you. It's Greek. Happy New Year to you and yours.
@@AGTsakumis -- And Happy New Year to all Tsakumis everywhere from Kansas, U.S.
I made this recipe. Holy crap, Chef John. This is insane good! Even made crustini. If anyone is thinking of making this, stop thinking and just do it. It's incredible. Thank you for another awesome recipe Chef John!!!!
Pasta e fagioli was served at my university all-you-can-eat establishment at least once a week. Favorite. Dish. Ever.
Wow, that almost looks as good as my Nana's :) Such great memories are unearthed when you cook Italian. Salute!
You got me into cooking.And I found out,I had it in me all along...My fiancé think I’m a god now ...My cooking has became a very expensive currency...I wanna thank all youtube people and especially you chef John 🙏
Looks amazing Chef. Nice trick with the paper towel to absorb bacon fat. Delicious recipe. 👍
I’ve made this twice this year. It is SO GOOD! The first time I put too much pasta! The second time I used more bacon and the right amount of pasta (but not oriechitta- just some curly stuff we had in the pantry) and both times came out great! Though the second time was better! The only thing I would say is get the Swiss Chard! And I chopped the stems and split the amount of celery with that. Really good! Just amazing and easy! We always have all the ingredients around (except for the Chard) but a quick trip to my local store for that and that’s it! Thank you Chef John! I wish I’d found this earlier! Wonderful to make ahead and take for work lunch!
No kidding was thinking about this dish just the other day. Kudos to the chef for helping bringing these hearty recipes to the masses!
I'll totally buy a shirt that says "Once your bacon is foamy, it's almost done homie"
2020 Will be a Great Year! Pasta Fazool reminds me of Dean Martin
That’s Amore!!!
This comment didn't age well 🤣
Made this tonight Chef John and it was divine. Just what the doctor ordered on the first chilly night of 2020 in Perth, Western Australia. Thank you!
I made this yesterday for dinner.
It was fabulous.
I added little sweet Italian sausage balls.
One of the best things about your videos chef, is that your description of the taste and flavor at the end is very understandable and informative. Not many chefs in this genre of video do it even close. Doesn't sound like much, but hey I like it.
Happy mew year chef John and to all of you out there. You chef are just the best
Whoop! Whoop! Hope you enjoyed! Happy you're back! 💯⚘⚘⚘
Made this tonight - absolutely amazing! Entire family had seconds, include my pre-teen boys & their friend. Great start to 2020 Chef John!
Well John we made your Pasta Fazool this evening and we loved it. Thanks for the great recipes - keep them coming!
Happy and Prosperous New Year to you and yours Chef John. Enjoy!
Chef John, Michelle, have a wonderful year eating your spectacular food from your new garden prepared in your lovely new kitchen. It will be Kismet! You bring such joy into this world. Many thanks for your recipes and engaging posts.
Made this tonight… and coupled with my 17-yr old baker daughter’s fresh-baked pesto garlic bread this was amazing! Good Lord I adore you Chef John! Happy New Year my good man! ❤️
Best wishes for the New Year
I made this yesterday (1/1/2020) and it was excellent. My family loved it. Great details in the video.
Chef John! I don't know why I did not think you are on youtube. When I go to allrecipes I always check to see if you have a version for a recipe I am looking for. Happy New year sir.
THANK you for the small pieces of greens! So much easier to eat. Everyone always flops giant leaves in there.
That does look amazing! I’m thinking instead of that last splash of water...I’ll toss in a (hefty) splash of white wine. ❤️
I wish you all happy new year. 👍😉
I got a “Don’t Cook Scared” hoodie for Christmas best gift ever!
may there be many years of health wealth and prosperity to all
My friend made this last night for dinner and it was delicious! Best recipe ever!
We missed you, Chef John!
Looks amazing! Thank you for this recipe. Happy New year!! 🤗
4:41 I would have liked to see how much sand or dirt ended up in the first bowl. Might motivate me to actually do this step.
hans try washing it once. I guarantee the dirt you find will prove you made the right decision!
hans, I was taught to wash greens three times before cooking. The first wash is really allowing them to soak for about ten minutes in very salty water to kill any bugs that might have hitched a ride from the garden. It’s surprising how much sand clings to greens.
@@gaileybird Yep, 3 times.
My momma did this and I thought everyone did. I can remember the worms that came out of soaking the cabbage fresh from the garden.
This pasta 🍝 is definitely NOT bland! Love it! Happy New Year!!😋😋😋😋😋😉❤️❤️
Happy New year to everyone! Thank you chef John!
One of my favorite pastas to use! They’re exceptional for creamy sort of dishes, sauce coats and puddles in the ears quite well.
He cracks me up, he's brilliant. Happy New Year, to him.
Enjoy all your videos all these years thank you and keep more coming We’ll make this recipe today we got a lot of kids coming happy New Year’s and wish all the best for the days to come
Very clever on the use of paper toweling to soak up fat the easy way. I use his technique at those times when I don’t need to save the fat, especially bacon fat! I like saving that.
Fun fact: you can slice the chard stems and saute them with the aromatics. Adds a little more chard flavor.
I couldn't believe it he not only wasted the chard stems but the Bacon Grease, too.
Saute it in the bacon grease
As a kid in the 1940s, before tv, I listened to a lot of comedies on the radio. Once in a while Dean Martin or some other radio legend would say they were eating or wanted “pasta fazool!” I always thought it was just a fictitious name for any Italian food. Boy, was I wrong. Anyway, thanks so much for showing me what “pasta fazool” is all about. It looks delicious and I will make some soon but not for New Years as we have “Hoppin’ John!” Thanks for sharing!🥂🍾and 🎊 Happy New Year,💥⚡️🎉🍹🍷
Great recipe. I use small shells and spinach when I make pasta e fagioli. Adding orecchiette is a good idea. There are so many variations for the same dish and that’s what makes cooking so interesting. Always enjoy your videos.
This is WONDERFUL. I made it for lunch today, used andouille sausage and chard and pretty much doubled the recipe. lots of compliments. I may eat some for lunch tomorrow and make breadsticks. :-). I bet the recipe would be delicious as written, too.
Happy New Year Chef! That Pasta Fagioli looks great! Happy New Year to ALL!
Thank you for all the help Chef John!! Have a happy new year!!
Looks great. I’m not big on greens (or other vegetables, for that matter) and this still looks amazing. I will try it without the greens! Thank you!!!
My mom always called this poor man's food. She was from a small town in Southern Italy. She never made it, for some reason. I think I'll finally try it!
Chef John, when I use greens like chard, kale and such, I strip the leaves from the stems (like you do). Then I dice the stems and add them at the mirepoix stage - in this case with the onions and celery. Reduces waste and adds bulk and roughage. 😉
My husband and I are wearing our Chef John t-shirts as we drive from Pennsylvania to begin our retirement living in Arizona.
Throwing away bacon grease is heresy
dont worry he gnaws on the soaked paper towel like a binky while he cooks.
I just about cried when he did that!
It's should be a crime
Sure is. So tasty and good.
Grandma, is that you?
*when the stars make you drool just like a pasta a fazool, thats amore*
Happy new year chef! May the 2020 be the year of your plenty.
My Italian mother loves Pasta Fazool. Thank you for this recipe.
Happy New Year, Chef! And, welcome back. I hope your holiday was fun!
Thanks "Lucky" !! Your gonna get the hang of this cookin' thing down pretty soon. Enjoy!
Just prepared it. Love it great winter comfort food and ever so simple. Hangover cure too
Yay! One of my favorite soups ever!
So this is the bacon and orecchiette version of the 2016 pasta fazool. 🤔 still a joy to watch. Happy new year chef John
YAY! I made this for myself not knowing its a good luck new years dish! I feel blessed!
I'm not hungry at the moment but I'm pretty sure I could easily eat a bowl of that right now!
Thanks for all the great recipes. Happy New Year!
so true! people who think they are lucky, are lucky!!!! thank you Chef John for being so much humor and laughter into cooking, happy new year 2020 everyone!
CHEF WE'VE MISSED YOU
Dang...I love that wadded up paper towel thing.
I love this recipe! I love using bacon instead of pancetta or guanciale (I’m not in any way Italian) and my favorite leafy green for soups is red Swiss chard, but I love cutting up the stems into 1/2” slices and add them in too.
I like the orricetti you used - the brand you used had ridges! I like that!
Best channel on YT , happy new year 🥳 you deserve it :)
Health and happiness for the new year chef.The soup is a must try, It will be made within the week.It is -6 outside this will help.🇨🇦♥️🍀
thank you Chef, have a Happy New Year! I am making your prime rib with your bourbon carrots ;)
I made this soup for dinner tonight........AMAZING!!!!!!!
Excellent recipe Chef! Happy New Year Chef John!
Chef John is back!!!😁👏👏👏👏 My New Year is off to a Happy start!🎆🎆🎆🎇🎇🎇
A Good New Year to you !
Looks good. Happy New Year Chef John. Enjoy!
That's the first video I've watched in 2020. It's 4am and it's made me freaking hungry :p
To you, Chef John, and all else watching and reading - all the best in 2020 :)
I wish the same to you!
Happy new year John and Michele.
I'll have this for 2021 New Year as I'm only just watching it now
Chef John and family, Felice Anno Nuovo
Wow John, this looks similar to what mom used to make. Bravo and Happy New year!
HAPPY NEW YEAR! 🥂🍾🎵🌈💖💕🍺
Wow! Steady with the salt John. Dish looks great.Going to make it today. Love your recipes here( in hot and sadly burning up )Australia.
My favorite uploader this year so far 🤭.
To chop chard, kale or collards I stack the leaves then roll them like a cigar. Make the first slice lengthwise, then make your cuts along the short side. This eliminates the messy "bloom" while prepping.
1:38 chef john lost his pants 😂 Points for keeping it real, Chef!
My husband says they're khakis, I stand corrected 😂
@@deanafaria8574 It's ok, I had to go back and check myself. I was rather worried for a minute.
Larry Smith I was thinking : frying bacon sans pants? A true warrior!
@@deanafaria8574 We were all hopeful but dang, just some khakis!
We did a double take too!
I'm not taking any chances this year, so this was our dinner last night. It was a hit! Thanks Chef John!!