Paulis Chop Suey5 300x198 Italian American Chop SueyItalian-American Chop Suey

1lb. penne or bow tie pasta
1 lb. ground turkey
24 oz. pre-made marinara sauce (homemade or store bought)
1 1/2 tablespoons olive oil
2 teaspoons butter
1 large red pepper (chopped)
1 small onion (chopped)
1 1/2 cups button mushrooms (chopped)
Kosher salt
Black pepper
Garlic powder

Yields—6 servings

Bring large pot of water to a boil. Once boiling, add some salt and the pasta. Cook to al dente.

Over medium/low heat, warm the marinara sauce.

In large sauté pan, over medium heat, heat the olive oil. Add onion and red pepper and sauté (2 min) then add in the mushrooms. Add 1 teaspoon of butter, sprinkle with ½ teaspoon of salt and ¼ teaspoon of black pepper and continue to sauté until vegetables are softened and well cooked (edges browned). At the same time, in another skillet, brown the ground turkey over medium heat, sprinkle with salt, pepper and garlic powder and sauté until cooked through.

Once browned, add ground turkey into pan with vegetables. Reduce heat to low/simmer. Add marinara sauce to skillet, along with two tablespoons of grated Parmesan cheese. Mix well and leave on very low simmer.

Drain pasta. Mix one tablespoon of butter into drained pasta. Add pasta to skillet with vegetables, ground turkey and sauce. Take off heat. Toss well and top with more grated Parmesan to taste.

Roasted Vegetable Sandwich

2 green zucchini sliced lengthwise and cut in half
2 summer squash sliced lengthwise and cut in half
½ red onion cut into slices
1 large yellow pepper cut into julienne strips
1 red pepper cut into julienne strips
1 cup whole cherry tomatoes
5 cloves of garlic peeled and smashed
1/3 cup olive oil
Garlic powder
8 ounces of fresh mozzarella—sliced
Fresh basil pesto (recipe follows)
1 loaf French baguette (2 feet long); split lengthwise and cut in half

Prep time: 15 minutes
Cook time 30 minutes
Yield: 4 sandwiches

Preheat oven to 450 degrees. Spray a large metal sheet pan with cooking spray.
Arrange all prepared vegetables on the pan, including smashed garlic cloves. Sprinkle evenly and generously with salt, pepper and garlic powder. Drizzle olive oil over all vegetable and toss on together on pan using clean hands to distribute oil, salt, pepper and garlic powder evenly. Roast for 15 minutes in preheated oven. Remove and toss. Roast again for another 15 minutes or until vegetables and tender and edges are brown.

Brush inside of sliced, halved baguette with olive oil and grill face down on grill pan. Spread basil pesto over bottom half of baguette, arrange sliced fresh mozzarella and roasted vegetables and top of baguette. To serve, cut each half of sandwich in half again to make four sandwiches.


2 cups fresh basil leaves
1 clove of garlic
½ teaspoon salt
¼ teaspoon pepper
½ cup fresh, grated Parmesan cheese

Yield: 1 cup

In blender, place basil, garlic, salt and pepper. Pulse until chopped finely. With blender running, add oil a little at a time to make a smooth pesto. Transfer pesto to a bowl and mix in cheese. Season with more salt and pepper to taste.
Cover and refrigerate.

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