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!
Course Main Course
Cuisine American
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Servings 8servings
Ingredients
½lbelbow macaroni
1Tbolive oil
1onion
1lbground Italian sausage
2clovesgarlicminced
1red bell pepper
2corn on the cob*
1zucchini
1 14.5ozcan fire-roasted diced tomatoes
1Cmarinara sauce
½Cbeef stock
2bay leaves
2tspItalian seasoning
1.5tspsalt
1tspblack pepper
1Thoney
1tspWorcestershire
1Cshredded 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. Remove the kernels from the corn cob.
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.