Easy Sausage Goulash
Easy to make and totally delicious, Easy Sausage Goulash is family-friendly comfort food. This recipe is a great make-ahead meal and can also easily feed a crowd. It's also a great way to clean out your veggie drawer!
Servings 8 servings
Ingredients
- ½ lb elbow macaroni
- 1 Tb olive oil
- 1 onion
- 1 lb ground Italian sausage
- 2 cloves garlic minced
- 1 red bell pepper
- 2 corn on the cob*
- 1 zucchini
- 1 14.5 oz can fire-roasted diced tomatoes
- 1 C marinara sauce
- ½ C beef stock
- 2 bay leaves
- 2 tsp Italian seasoning
- 1.5 tsp salt
- 1 tsp black pepper
- 1 T honey
- 1 tsp Worcestershire
- 1 C shredded cheddar
Instructions
- Preheat the oven to 400 degrees.
- Bring a large pot of water to a boil. Add 2 Tb of salt to the water before adding pasta. Cook the macaroni to package instructions. Once cooked, add to a large mixing bowl.
- While the macaroni cooks, peel and dice the onion into ½-inch pieces. Add 1 Tb of oil to a large nonstick skillet and heat over medium heat. Once the pan is hot, add the diced onion and cook for 2 minutes or until softened.
- Add the sausage and break-up the meat into bite-size pieces. I've linked to a ground meat chopper above that is the perfect gadget for the job! Cook the meat until browned on all sides, stirring occasionally, or 4-5 minutes.
- While the meat browns, remove the core from the bell pepper, cut into ½-inch strips and then dice. Remove the ends from the zucchini, split in half vertically and cut into ¼-inch thick half-moons.
- Once the meat is browned, add minced garlic, bell pepper and zucchini. Cook until the veggies soften and the zucchini gets slightly brown around the edges. This should take 3-5 minutes depending on the size of your pan.
- Last, add the corn. For fresh corn, you need about 1 more minute of cook time. For frozen, cook for two additional minutes.
- Add the cooked meat and veggies to a large mixing bowl with the pasta. Add all of the remaining ingredients except the shredded cheese and mix together thoroughly.
- Spray a 9" x 13" dish with baking spray and pour the goulash into the pan. Top with shredded cheese and bake for 30 minutes. Let it cool for at least 5 minutes before serving.
- *You can use 1 C of frozen corn as a substitute if fresh isn't available or in season.