Want your house to smell great? Did you say yeah? I have the slow-cooker recipe for you then! This recipe is for goulash made with ground Italian sausage and gluten-free Banza chickpea pasta. I know goulash is typically made with ground beef… I am fully aware. There are no rules when it comes to cooking. You can just make things up as you go along and do your own twist on a traditional recipe. That is exactly what I did here. I love the taste of ground Italian sausage and it is so much more flavorful than ground beef. Ground Italian sausage is so wonderful in any type of tomato sauce recipe and that is why I chose to use it for this crockpot full of goulash today.
Gluten-Free Goulash with chickpea pasta
This is an easy fix! Banza pasta swoops in to save the day with their gluten-free chickpea pasta. There are various shapes to choose from. I believe elbow pasta goes best with goulash but rotini would be a great choice too.
Ground Italian sausage makes everything better
I love ground Italian sausage. It has a much more potent flavor than plain ol’ ground beef.Â I chose this protein for my meal just based on the flavor of the meat. The ground sausage already has some seasoning in it. Goulash needs paprika though so I added a hefty amount to season it (one tablespoon). I also added some more Italian seasonings to the meat and peppers. A great goulash relies heavily on seasonings so don’t be afraid to bust out the seasonings!
Simplicity with the slow-cooker
I believe you will love the simplicity of this slow-cooker recipe. There isn’t too much work involved. The browning of the ground Italian sausage is one small extra step but it is so worth it in the end. While you brown that meat you also soften up the peppers and infuse the whole dish with flavor. Once that step is done you simply place it in the slow cooker with some fire roasted diced tomatoes and let it cook on low for 5-6 hours.
Cooking the pasta
I don’t cook the noodles in the slow-cooker… ever. I think they turn to mush and make the meal kinda starchy. So another simple step here is to just boil the noodles in a separate pot. Once my Banza is cooked and drained I give it a nice rinse with the water from the sink, give the colander a good shake, and then mix the pasta into the goulash and serve.
This recipe is a sure people-pleaser. It can be created for 3-4 people, in my case only 3 because we each had a large serving of it. I went up for seconds, I just had to do it! The Banza chickpea pasta was perfect for this dish. Banza is definitely one of my go-to brands for gluten-free cooking. This dish also goes great with cheese! Any cheese will do. For my goulash, I went with a shredded Parmesan. I’m sure some shredded cheddar would also be a great addition.
Have you ever created goulash? Fill me in and let me know your secrets for a winning dish of goulash!
Scroll down the page for this simple recipe and I do hope you enjoy this meal!
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