Difference between revisions of "Best Goulash"
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Sauté onions, bell peppers, until softened and onions are translucent. In another pan sauté the Italian sausage until cooked through and browned. In a large saucepan add crushed tomatoes, water, mushrooms, and when they are ready add in the Italian sausage and onions and peppers. Let simmer for a while - longer probably better. Add water if needed for consistency. Sauce can be stored in the fridge at this point and pasta can be cooked when you want to eat.<br> | Sauté onions, bell peppers, until softened and onions are translucent. In another pan sauté the Italian sausage until cooked through and browned. In a large saucepan add crushed tomatoes, water, mushrooms, and when they are ready add in the Italian sausage and onions and peppers. Let simmer for a while - longer probably better. Add water if needed for consistency. Sauce can be stored in the fridge at this point and pasta can be cooked when you want to eat.<br> | ||
When ready cook pasta following package directions. If sauce was made before and refrigerated be sure to heat through thoroughly while pasta cooks. Once pasta is ready combine sauce and pasta and serve.<br> | When ready cook pasta following package directions. If sauce was made before and refrigerated be sure to heat through thoroughly while pasta cooks. Once pasta is ready combine sauce and pasta and serve.<br> | ||
| + | <br> | ||
| + | '''Alicia's Notes'''<br> | ||
| + | I made a bigger batch by adding about 3/4 lb homemade Italian sausage and 1lb ground beef.<br> | ||
| + | I used 2 bell peppers one red and one green.<br> | ||
| + | I added a whole stem of many basil leaves.<br> | ||
Revision as of 17:37, 18 May 2022
← main dishes
← meats
From the kitchen of Dawn Corbin
Ingredients
1 # sweet Italian sausage
1 can Fumano's Italian style diced tomatoes with basil garlic and oregano
1 can water (use the tomato can to measure)
1 small can mushrooms
1 onion medium chopped
1/2 bell pepper, chopped
2 cups penne pasta
Method
Sauté onions, bell peppers, until softened and onions are translucent. In another pan sauté the Italian sausage until cooked through and browned. In a large saucepan add crushed tomatoes, water, mushrooms, and when they are ready add in the Italian sausage and onions and peppers. Let simmer for a while - longer probably better. Add water if needed for consistency. Sauce can be stored in the fridge at this point and pasta can be cooked when you want to eat.
When ready cook pasta following package directions. If sauce was made before and refrigerated be sure to heat through thoroughly while pasta cooks. Once pasta is ready combine sauce and pasta and serve.
Alicia's Notes
I made a bigger batch by adding about 3/4 lb homemade Italian sausage and 1lb ground beef.
I used 2 bell peppers one red and one green.
I added a whole stem of many basil leaves.
