By Jacqueline Horuzy-Maffucci • JacqFromJersey.com

Growing up in North Jersey in an Italian-American household, pasta e fagioli wasn’t just a dish — it was a whole identity. It was cheap, filling, cozy, and on the table at least once a week. And let me be honest with you: as a kid, I hated beans. Absolutely not, no thank you, give me pasta but keep those little white mushy things far away.

But somewhere along the way — maybe in my twenties, maybe after learning how to actually cook — I completely changed my tune. Pasta and beans? FABULOUS. A match made in cucina heaven.

Everyone has their family version of pasta e fagioli… or as we peasants (yes, I’m a proud peasant too) call it: pasta fazool. My mother’s version was never my favorite (sorry, Ma), but over the years I blended her recipe with my friend Vicky’s mother Julie’s recipe, layered in everything I know about flavor, and created my perfect bowl.

It has depth. It has richness. It has heat if you want it, and coziness if you don’t. And it tastes like home — even now, living in the Low Country where pasta e fagioli is definitely not on every menu. That’s okay. I brought Jersey with me.

Below is my full recipe — the one that had me eating two big bowls and then fishing in the pot for more. The cats were driving me crazy while I was filming, but I kept my eye on the prize: a big, steaming bowl of pasta e fagioli.

🍲 Pasta e Fagioli (Pasta Fazool) — My Italian-American Comfort Bowl

Ingredients

• 3 (15 oz) cans organic cannellini beans, drained & rinsed
• ⅓ cup organic extra-virgin olive oil, divided, plus extra
• 1 medium onion, diced
• 6 cloves garlic, sliced thin
• ¼ lb pancetta, diced
• 1 tsp each: fresh parsley, oregano, rosemary (organic preferred)
• 5–6 cups organic beef stock
• 1 (14 oz) can organic diced tomatoes, undrained
• ½ tsp crushed red pepper flakes, or to taste
• Sea salt & black pepper, to taste
• ½ lb ditalini or small shells, organic or Italian non-enriched
• 1 cup+ grated pecorino romano
• 1–2 Italian long hot peppers, split in half

Instructions

1. Prepare the beans:
   Purée two cans of cannellini beans in a food processor (or mash with a potato masher). Transfer to a bowl and mix in the remaining whole can of beans. Set aside.
2. Build the flavor base:
   In a Dutch oven, warm 3 tablespoons of olive oil. Add pancetta and cook until it starts to render.
   Add the onion and long hot pepper and sauté until golden — about 5 minutes.
   Add the garlic, parsley, red pepper flakes, oregano, and rosemary and sauté 4 more minutes.
3. Add liquids & beans:
   Add the remaining 3 tablespoons olive oil, the beef stock, tomatoes, and the bean mixture.
   Bring to a boil and cook for a few minutes.
4. Cook the pasta:
   Add pasta and cook until al dente (or just shy of).
   Season with salt and pepper and stir in pecorino.
   Let the pot rest 10–15 minutes so the flavors can marry.
5. Adjust consistency:
   If it’s too thick, add water or more broth.
   (But with 6 cups stock, it should be perfect.)
6. Serve:
   Ladle into bowls and top with more pecorino and crushed red pepper.

Why This Dish Is Everything

This soup-stew-pasta-bowl-of-heaven has layers and layers of flavor. You can adjust the heat, the salt, the richness — make it your own. It’s the perfect fall, winter, or anytime meal.

If you live in Jersey and find yourself down the shore, stop at Due Amici in Brielle — their pasta e fagioli is phenomenal.
Down here in the Low Country, options are limited, but I’ve found great food at Radici Chophouse, and I’m eyeing Rocky’s NY Deli in Savannah for my next Italian fix.

Until I find “my” fazool down south, I’ll keep making this pot on repeat.

If you make this dish, please tag me on Instagram!
And don’t forget to hit like and subscribe on my YouTube channel so I can keep bringing Jersey-girl Italian cooking to the South.

Want more recipes like this?
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