Patsy's Recipe for Pasta Fagioli (also known as Bean and Macaroni Soup)

Pasta Fagioli

Serves 6

• 1/2 pound (2 cups) tubetti pasta or elbow macaroni, cooked to package directions
• 1/4 cup olive oil
• 1 cup diced onions
• 2 cups chicken stock, or water
• 1 can (15 ounces) cannellini beans, drained and rinsed well
• 3 cups (24 ounces) Patsy’s Marinara Sauce

Heat olive oil in a deep skillet and sauté the onions until lightly browned. Add stock, beans, and Patsy’s Marinara Sauce and bring to a boil. Add the cooked pasta. Reduce heat and simmer for 1 minute. Add salt and pepper, to taste.

If it comes out looking like this, you're REALLY good!

What a night! Bucky and John Pizzarelli met up with Michele Lee at Patsy's!

This was really great - last Thursday, Deana Martin had a big show at Paul Stuart, over on Madison and 45th. She was singing classic songs from her father as well as some of her own, and to complement her singing, she had some of the official Rat Pack band members - Bucky and John Pizzarelli! After a wonderful show, Bucky and John headed over to Patsy's and met up with Michele Lee! 

Sal with Bucky and John Pizzarelli, at Paul Stuarts. 

Sal with Deana Martin. 

Sal, Bucky, and Michele Lee, having a laugh at Patsy's! 

It just goes to show you that you'll never know what kind of night it's going to be in NYC - especially when you're eating at Patsy's!

How to cook Eggplant Parmigiana, "Patsy's Style!"

Ever had a perfectly cooked eggplant parm? With just the right balance between crispiness and tenderness, oozing with sauce and cheese, it's a delicious dish! If your mouth is watering just thinking about this, then you're in luck, because we've got the recipe right here!

Eggplant Parmigiana

Serves 4

• 2 medium eggplants (about 1 pound each)
• 1/2 cup all-purpose flour, for dredging
• 2 large eggs, lightly beaten
• 1 cup fine dry breadcrumbs
• 1/2 cup olive oil
• 3 cups (24 ounces) Patsy’s Tomato Basil Sauce
• 8 ounces sliced mozzarella cheese
• 1/4 cup (4 tablespoons) grated Parmesan cheese

Preheat oven to 375º F. Trim the eggplants, peel and cut into 1/4 inch-thick rounds. Dredge each eggplant slice in flour, dip into egg mixture and coat with breadcrumbs. Heat olive oil in a large skillet and sauté the eggplant (a few slices at a time) on both sides until they are golden brown. Drain on paper towels and add salt and pepper, to taste. Divide the ingredients in half. Arrange a layer of eggplant slices on the bottom of a greased heatproof casserole. Cover with 1 1/2 cups of Patsy’s Tomato Basil Sauce, 4 ounces of mozzarella cheese, and 2 tablespoons of Parmesan cheese. Repeat the procedure, creating a second layer with the remaining ingredients. Bake uncovered for 20 minutes.

For style points, add basil as a garnish!

If you felt inspired while reading this recipe (or just want to look at pictures of more food), then the Patsy's Cookbook is for you! It's packed with dozens of recipes for classic dishes just like this. If you're interested, you can pick it up from amazon or our own website.

Interested in trying this recipe for yourself? It uses Patsy's Tomato Basil sauce. While any sauce can work, experience has shown us that our Tomato Basil sauce is the ideal choice. If you don't have a jar at home, not to worry - the sauce is also sold right on our website, as well as in many retail locations around the country, from Wal-Mart to Kings. If you have any questions about where to find the sauce, where to get the cookbook, or how to follow this recipe, please, let us know!