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Sausage Pasta Fazool (Pasta e Fagioli Recipe) – How to Make Pasta Fazool ctm magazine

Learn how to make a Sausage Pasta Fazool recipe! Visit http://foodwishes.blogspot.com/2016/10/sausage-pasta-fazool-pasta-e-fagioli.html for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy, and delicious Pasta Fazool!



  • Michael Bassil on October 12, 2016

    who here watches chef john religiously but has never attempted a single one of his recipes lmao

  • Bryce Henley on October 12, 2016

    Best food videos on youtube and you are funny too

  • Bryce Henley on October 12, 2016

    also can you do somthing vegan or vegetarian

  • R3dp055um on October 12, 2016

    Great recipe, but you didn't add any wine?!?

  • Feta Cheezz on October 12, 2016

    You are the Tim Krul of your pasta fazool.

  • Terry Jo on October 12, 2016

    No cayenne chef?

  • Shashwati Kantor on October 12, 2016

    So the question is: Whose Food Wishes are these?

    (Please make Caramel Croissant Pudding, I'd love to see your take on one.)

  • cowboy0212 on October 12, 2016

    you are awesome chef!! Nice presentation aswell. good job!

  • Christine Terrell on October 12, 2016

    I made this last night after work, it was so good

  • Amandab is a sussy raccoon on October 12, 2016

    i should try this

  • Chris Chris on October 12, 2016

    You don't fool me chef John, I know that was your ridiculously small wooden spatula used on a miniature saucepan! Nice try…Also angry Italians

  • Jonathan Hernandez on October 12, 2016

    Bro, what knife is that? That thing is sharp!

  • pawpawtx on October 12, 2016


  • Hue Truong on October 12, 2016

    I always think Seth Rogen is cooking this lol

  • willyb933 on October 12, 2016

    Would fava beans work? I'm having a friend for dinner.

  • That Red Kid on October 12, 2016

    Can you substitute meatballs for the sausage?

  • ckrtom2 on October 12, 2016

    I have no idea what "traditional" Fazool is, (don't care), but I would like mine to be saucier. It's too brothy for me; almost becomes like minestrone your way. Therefore, I would probably double or even triple the tomato paste and halve the stock. I would ramp up the veggies too. Why so skimpy? Carrots and mushrooms might be a nice addition.

  • thorsweig on October 12, 2016

    You are the Vida Blue of your Pasta Fazool.
    You are officially insane.
    Love your vids man. Sorry (not really) that my Cubs beat the Giants.

  • ra wan on October 12, 2016

    this looks soooooo good, chef John, you should have your own TV show

  • Tizona Amanthia on October 12, 2016

    I want this super bad.

  • Negativ Nein on October 12, 2016

    I love hearing how nostalgic this dish makes you. I bet your grandma was awesome, Chef John.

  • marcwa74 on October 12, 2016

    Just made this for the family!! Really good!!

  • FilbieTron on October 12, 2016

    You won me over with the 10 minute cooking time.. I used to love cooking but I find it too much to do most of this time. This seems more than manageable, thanks chef John!

  • Raptor BBQ 2020 on October 12, 2016

    Chef J., Dang that looks so good and easy too. Liked how you incorporated the elbows early in the game. This recipe will be perfect for a cold Friday/Saturday night – movie, vino…etc. will make extra and freeze to have a surplus…..thanks for sharing, can't wait to try!!

  • Stacy T on October 12, 2016

    unrelated to the video but do you have a recipe for syllabub or is it syllibub

  • Nick Matharu on October 12, 2016

    Why are you wasting the swiss chard stems?

  • Henry Honoret on October 12, 2016

    Hi Chef John, I wanted to request a video from you on a recipe for Chicken Pot Pie. Long time fan here, love your videos. Thanks for providing awesome recipes that me and my family enjoy on a daily basis.

  • mezmi on October 12, 2016

    I made this today for me and my roommate and we were amazed at how delicious it was! Doubled the recipe, used chicken sausage and kale (first time I've every enjoyed eating kale!), and we cannot wait to eat the left overs tomorrow!

  • OldGodMelt on October 12, 2016

    i love your singing voice. please collaborate with me on my music

  • petitsjoujoux on October 12, 2016

    I feel so comforted just listening to your voice over <3

  • Nikolai on October 12, 2016

    there was no cayenne…i am shook

  • J G on October 13, 2016

    Made this tonight and it was legit!! Next time I'll probably go with a mix of sausage and 90/10…..Liked that it was a little soupy but still hearty! Also – if you make more than enough for seconds – stop the cook time at al dente so they keep their form!

  • Travis Ocarina on October 13, 2016

    No cayenne?????

  • Dexter John Pabuaya on October 13, 2016

    Chef John! Can you make Biscuit Joconde? haha.. please this is my favorite sponge cake ever.

  • Donerica Coleman on October 13, 2016

    This looks so good, I had to watch it again. Have to try it…today!

  • quincy wijnhard on October 13, 2016

    what. no cayenne?

  • Phantast on October 13, 2016

    Sorry but there is to much liquid 🙁

  • Francesco Sirotti on October 13, 2016

    What is this heresy?!? It's some kind of joke? If I serve a thing like this to my friends here in Northern Italy i'm gonna die alone

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