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American Chop Suey (Ditalini) Recipe

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This recipe for American Chop Suey (Ditalini), by , is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne Cormier

Category:
Category:

Ingredients:  
Ingredients:  
2 cups elbow macaroni
1 onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
Oregano, basil, Italian seasoning to taste
1 pound ground hot Italian sausage or ground beef
1 (4.5 ounce) can mushrooms, drained (optional)
1 (14 ounce) can diced tomatoes
Tomato paste

Directions:
Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In same pot, sauté onion and bell pepper with the sausage or ground beef over medium heat until vegetables are softened and meat is cooked through. Drain off excess fat. Combine remaining ingredients. Stir to combine. Adjust seasonings to taste. If not thick enough, add a bit of tomato paste. Cook until heated through, 5 minutes. Serves 4.

Personal Notes:
Personal Notes:
This is very similar to what Mom used to make. Instead of elbow macaroni, she used Ditalini pasta.

 

 

 

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