Many of you already follow Louise of Months of Edible Celebrations, so you know why I’m posting. I wish I could claim that I chose October 25th as our wedding day because it’s Pasta Day… but I had no idea. But now YOU know, and you also are getting a sneak peek into the Knight’s famous Pasta Goulash.
Please… I know goulash has a definition and this ain’t it, but back before the man became quite the cook – and smoker chef extraordinaire – he created this flexible, dependable, quick mess, and that’s what he calls it. Don’t let the misnomer or the simplicity turn you off; I’ve had pregnant friends demand the formula during that pre-delivery nesting phase, and returning JLC board members would be disappointed if *I* cooked on my night to host the pre-meeting meal. Even though I have a meaty lasagna to be proud of, THIS is what people ask for, time and time again.
1 box (or more!) of any bite-sized pasta, cooked and drained
1 lb. of ground meat, cooked, drained, crumbled
4 oz. pepperoni (we prefer the minis)
1 jar meat sauce or the equivalent from your freezer
So… This is really more of a formula than a recipe. This recipe is easily halved to serve 2 generous portions, or doubled to serve a small army. We’ve used elbows, mini shells, corkscrews, ziti and more, and really, this dish is goulash-like in that is all about what’s available.
While the pasta and the ground meat are cooking, dump the sauce into a pan and start warming it up too. Then, when the pasta and meat are ready, glop it all together. The Knight NEVER uses the same combination of seasonings and/or meat twice. When we’re using unseasoned ground meat, the seasonings go in the meat while it cooks, but he flies by the seat of his pants and seasons non-stop, even after the food is served.
Of course, the cheese is the final touch.
When you reheat, add more sauce.
Do let me know if you give it a try. My cook runs on compliments and flattery.