Such a New England dish - one that at the ripe young age of 11 I came to know from the school cafeteria, or "caf" as they called it in Vermont. It was so much fun to be a foreigner from the midwest and not know what "soda" and "hamburg" and "chop suey" was! Since that time, it's been part of our meals here in chez schwake - in a variety of forms. Mine comes with the dreaded soy crumbles and rice pasta, due to my issues with all things wheat and animal. Rainer however was at the stove last night and whipped up a pretty darn good version as you see it below. It's easy to change out your personal favorites for the main ingredients too, so please. Take liberties!
Boil a 12 oz box of elbow rice pasta, rinse and drain (change out for your favorite elbows)
In a large deep pan cook down two cans of Cento diced tomatoes with basil, oregano, garlic and chopped onion to taste.
In another fying pan cook up a pound of ground organic turkey (or you use my soy crumbles in the next step)
Drain and mix into the tomato mixture. Add the noodles and stir until hot all the way through.
Serve with a variety of cheese toppings. We like parmesan, feta and as pictured, my choice: crumbled goat's cheese. C'est manifique!
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