American Chop Suey (Lightend Up)

By zircon50

Ingredients

• 2 tablespoons olive oil
• 1 leek, washed, dried and finely chopped (or 1 large onion)
• 1 shallot, chopped (can be omitted if using onion)
• 1 green bell pepper -- cored, seeded, and chopped
• 2 cloves garlic, minced
• 1 1/3 pounds ground turkey (93% fat)
• 1 can (28 ounce size) whole tomatoes with their juices, pureed
• 1 tablespoon tomato paste
• 1 cup water, or more depending on dryness of mixture
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried oregano
• 1 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 2 cups (uncooked) elbow macaroni
• 1 tablespoon fresh parsley, chopped
• Freshly grated parmesan or romano cheese, for garnish

Preparation

Step 1

In a large pot, heat the oil over medium heat. Add the leek, shallot and green pepper, stirring often, for 5-7 minutes or until the vegetables soften. Stir in the garlic and cook for half a minute.

Add the ground turkey and cook over medium-high heat, stirring often, until the meat is no longer pink.

Push aside the turkey to make an open space. Stir in the tomato paste and cook for about a minute. Add the pureed tomatoes, water, oregano, Worcestershire sauce, salt and black pepper. Bring the mixture to a boil.

Add the uncooked macaroni to the turkey mixture and stir to combine. Cover the pan, lower the heat and simmer the sauce for about 10 minutes. Carefully, remove the cover and stir half way through. Add more water if necessary, if it tends to look a little dry.

It is ready when the pasta is tender but still has some bite.

Spoon into bowls, sprinkle with parsley and Parmesan, and serve immediately.