Square Peg Pizzeria

Carla (Maffe) Boudreau. inside her restaurant, Square Peg Pizza, at Storrs Connecticut.
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While pizza is the popular standby, Square Peg’s menu has much more, including pasta alla vodka and homemade bagels with spreads or as breakfast sandwiches like the Green Ivy (find the recipe below).

Carla (Maffe) Boudreau ’92 (CLAS) likes to tell everyone that when she met her future husband, Todd Boudreau ’93 (CLAS), he swept her off her feet. They both lived in Alumni Quad at the time. “He was running late for rugby practice and knocked me down,” she says.

Todd and Carla are co-owners with her brother Jay Maffe ’94 (BUS) of Square Peg Pizzeria in Downtown Storrs. Jay and Carla, who grew up in Hartford, say they’ve loved UConn forever but as students 30 years ago would never have imagined what it’s become today.

Jay opened his first Square Peg Pizzeria in Glastonbury four years ago and now has two more stand-alone restaurants in Storrs and Vernon, with another opening soon in Columbia. Five more shops operate inside existing establishments, with another set to open soon at the Fairfield Inn & Suites in Plainville. Chefs at a commissary in East Hartford prepare the homemade dough (never frozen, says Carla) and sauce for all the sites.

The Storrs location is unique, Carla says, for the constant foot traffic and how fun it is “being back home.” She and Todd are reconnecting with friends old and new — hosting a rugby reunion and all manner of postgame gatherings, and filling team buses with phoned-in orders.

“We feel very much a part of UConn,” says Carla, “which is what all three of us were hoping for — not just to have a restaurant here but to really be back here as part of the community. I love saying I went to UConn.”

By Lisa Stiepock
Photo by Peter Morenus

Green Ivy Breakfast sandwich

Green Ivy Breakfast Sandwich

Top a toasted everything bagel with 1 fried egg, 3 slices of cooked bacon, and 1 ounce of shredded mozzarella. Place it in the oven at 425 degrees for 1-2 minutes until the cheese melts. Top with a pesto drizzle, salt, pepper, and sliced tomato. Enjoy!

Pasta Ala Vodka

Pasta Alla Vodka for One

Cook 4 ounces of pasta to desired texture.

Heat olive oil in a saute pan at medium heat and cook 1 clove thinly sliced garlic and 2 sliced basil leaves until the garlic is golden brown. Immediately take off the heat and add 1 ounce vodka to deglaze. Return to the heat and add 4 ounces of marinara sauce, 2 ounces of parmesan cream (heavy cream, parmesan cheese, salt, and pepper). Reduce until velvety smooth. Add pasta, toss, and plate.


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