I'm Welcome, ladies and gentlemen.

Another episode of Bitch and Kitchen.

Haven't done one in a while.

And I heard you guys crying out online going,

Feed me, bitch.

Today, pasta fagioli.

Fagioly is bean in Italian. Somehow Fagioly turned into pasta fazul, F-A-Z-O-O-L.

It got American slash Italianized.

But my father, I used to say pasta-fazool, but Fajoli is, you know, fag with the Ioli on it.

Italian fag.

And that's what, and this is in my top five favorite.

I haven't made in a while.

As far as a mount, let me show you what the ingredients are, right?

I got a, I got a pound.

And as far as amounts go, I sort of almost doubled what was in the original. I got a pound.

And as far as the mounts go, I sort of almost doubled what was in the original recipe.

This guy, this couple used to go, my parents met him on a trip to Italy, and they were from Connecticut.

So they sort of stayed in touch.

This guy gave my mother this recipe, which she gave it to me it's it's in my top five if not top three

but hot Italian sausage bulk or you can buy the sausage itself and split the casing if you

whatever if you can't find this I use a whole pound of it uh diced tomatoes calls for um like

28 ounces of diced tomatoes, which I have here.

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