italian goulash recipe with trottole noodles feature photo
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Italian goulash with Trottole noodles

italian goulash recipe with trottole noodles feature photo

Italian goulash with Trottole noodles

Italian goulash is a twist on the traditional goulash recipe you see everywhere on the web. I use Trottole pasta, diced tomatoes and garlic to create a goulash dish to be remembered.
3 from 2 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 535 kcal


  • 1 medium onion (minced)
  • 2 clove garlic (sliced)
  • 1 can of diced tomatoes (14.5 oz)
  • 2 cup dry Trottole noodles
  • 1 lb Italian sausage
  • 4 cup Chicken or Vegetable broth
  • 1 1/2 tsp smoked paprika
  • 2 tbsp olive oil


  • In a stew pot, heat olive oil. Add garlic and onions. Cook 1 minute on high.
  • Add sausage and cook sausage 3-5 minutes.
  • Add 1 cup broth and 1 cup water. Heat until boils.
  • Reduce heat to medium. Add tomatoes, 2 cups broth, 1 cup water and paprika. Cook until bubbling.
  • Add 1 cup broth, 1 cup water and the dry noodles. Cook until noodles soften. (usually 15-20 minutes) Stir noodles regularly.

Cook to Taste

  • Taste the broth and season to your liking. For this recipe I added extra paprika and dried oregano.
  • Allow to simmer. Taste as you go. Make small adjustments.
  • Serve hot in bowls or set aside a few containers for a great lunch treat.


Webtop Cook Recipe - Italian Goulash with Trottole noodles
Keyword goulash, Italian, trottole noodles

Italian Goulash? Real or not…

We are combining two cuisines with this recipe. Goulash is most closely associated with Germany or Hungary. Yet, this recipe includes many Italian components. Thus, we end up with Italian Goulash.

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  1. 4 stars
    Annie, the recipe is actually good when you make it. Your photos don’t do it full justice. The best part is how you used Italian sausage instead of beef. That is what makes this recipe stand out.

    1. You are right Carrie. The photos are misleading. Trust me, it looks way better in the pan and tastes delicious. Annie.

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