This next recipe is for a goulash-like recipe that is made entirely in one skillet without having to cook the macaroni ahead of time. I originally made this several years ago from a cookbook, but the recipe required cooking the sauce and then baking the whole thing for 50 minutes. So one night I was making this dish, but James was late getting home from work. I had already poured the macaroni in the skillet, so I turned the heat down, popped a lid on it and decided to wait 15 minutes before putting the dish in the oven. But when I opened the lid, I discovered perfectly cooked pasta in a thickened sauce. It's like the scientist who discovered silly putty -- an accidental creation of great wonder.
Pasta Skillet
1/2 lb ground beef
2 garlic cloves, minced
1 cup frozen corn
1 can (14.5oz) diced tomatoes with juice
2 8-oz cans tomato sauce
1 TBSP chili powder
1/2 tsp dried thyme
1/2 tsp dried marjoram
1/2 tsp dried sage
2 tsp salt
2 1/2 cups water
8 oz gluten-free macaroni, uncooked
In a large skillet, brown beef over medium heat; season with salt and pepper to taste. Drain excess grease. Add garlic and cook, stirring constantly, another minute. Add corn, tomatoes, tomato sauce, chili powder, thyme, marjoram, sage, salt and water. Stir in uncooked macaroni. Bring to a low boil. Reduce heat and cover, stirring occasionally. Cook for about 15 minutes until pasta is tender.