A nickel’s worth of goulash beats a five dollar can of vitamins. Martin H. Fischer
My dad was the one who introduced me to goulash and, only getting to visit him in the summers, I didn’t want to hurt his feelings by telling him it was the worst tasting thing I think I’d ever eaten in my young life. It had hot dogs and macaroni noodles and lots of too-runny tomatoey sauce and, if I remember right, beer. Nasty. Just nasty. This, found at Annie’s Eats, is nothing like dad’s goulash. This doesn’t really say goulash to me, more of an Italian weeknight meal, but call it what you want, it’s fast, simple and tasty!
You can easily substitute the sausage with beef, turkey, chicken, whatever you have on hand. I should have used the leftover beef from the Shredded Beef and Caramelized Onion Enchiladas we had the other night but opted to use the sausage that desperately needed to be used.
- 1 lb. beef sausage link
- 6 oz. can tomato paste
- 15 oz. can tomato sauce
- 1 teaspoon sugar
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1/3 cup water
- 1 lb. penne
- 1 cup sour cream
- 4 oz. cream cheese, softened
- 1 large egg
- ½ cup chopped green onions
- 4 oz. mozzarella cheese, shredded
Preheat the oven to 375˚ F. Lightly grease a 9 x 13″ baking dish.
1. Bring a large pot of water to boil.
2. Meanwhile, brown the sausage in a large skillet over medium heat & drain off the excess fat. Stir in the tomato paste, tomato sauce, sugar, basil, oregano, and salt to taste. Stir in the 1/3 cup of water. Reduce the heat and simmer on low for 5 minutes.
3. Add pasta to the boiling pot of water and cook according to directions.
4. Meanwhile, in a small bowl, combine the sour cream, cream cheese, and egg. Mix well to blend. Stir in the green onions.
5. Spread a very thin layer of the tomato sauce mixture over the bottom of the baking dish. Top with half of the cooked, drained pasta. Spread half of the sour cream mixture over the pasta, then top with half of the remaining tomato sauce mixture. Repeat layers with the remaining pasta, sour cream mixture and tomato sauce mixture. Sprinkle shredded mozzarella evenly over the top.
Bake for 30 minutes, or until the cheese is browned and bubbling. Let stand at least 5 minutes before serving.