American Chop Suey

So here is my cozy American Chop Suey ramble

The first time I made American Chop Suey on my own, I was in a tiny apartment with a wobbly burner and a cat that thought elbow macaroni was a toy. It still came out wicked comforting. This is the pasta I pull together when the day has been long and I want something familiar, saucy, and just a bit nostalgic. My aunt used to call it goulash even though it is not that at all, and she swore by the blue box elbows. I keep fancy brands sometimes, but honestly if it boils and holds sauce, I am in. I also tend to put the radio on too loud while sautéing. Different stations for tomato stirring moods, is that a thing? Probably.

Why you might love this, like I do

• I make this when the fridge looks bare but I still want dinner in one big skillet; pantry staples do the heavy lifting.
• My family goes a little bonkers for it because it tastes like Friday nights after soccer, and because the leftovers are even better. I think it tastes better the next day, its like the sauce gets cozy with the pasta.
• If you have ever battled watery sauce, same. I learned to simmer just a bit longer and suddenly it clings like a good sweater.
• It is forgiving. Missed the garlic by a minute? It will survive. And if you forget the bell pepper, no one is mad.
• (Tiny confession) I used to over stir the beef and it steamed. Once I found this browning guide I actually use, the flavor popped.

What you will need

• 12 ounces elbow macaroni or any short pasta you like, about 340 g. I sometimes use shells when I am in a hurry because they scoop up sauce like champs.
• 1 pound ground beef, 80 20 if you can, but 90 10 works fine too. Turkey is okay, it just needs extra seasoning.
• 1 medium onion, diced small
• 1 green bell pepper, diced. Red is sweeter, use that if the green ones look sleepy.
• 3 cloves garlic, minced
• 1 can crushed tomatoes, 28 ounces
• 1 cup tomato sauce or passata. My grandmother always insisted on a certain brand, but honestly any version works fine.
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon Italian seasoning, optional, I reach for it when I want less thinking
• 1 bay leaf
• 1 to 1.5 cups broth or water, as needed
• 1 tablespoon Worcestershire sauce, or a splash of soy if that is what you have
• Salt and black pepper to taste
• Olive oil, a tablespoon or so
• A handful of shredded cheddar or mozzarella for the top, totally optional but very yes

Substitutions I like: a spoon of butter at the end if the sauce tastes sharp, a pinch of sugar if the tomatoes are cranky, and if I am short on onion I use a half teaspoon of onion powder. On second thought, measure with your heart here.

Alright, let’s cook

1. Boil the pasta: Big pot of salted water, rolling boil. Cook the elbows 1 to 2 minutes shy of the box timing. They finish in the sauce. Drain and keep a cup of the pasta water in case you need it. I sometimes forget this, then I stare at the sink like it will give it back.
2. Brown the beef: In a large skillet or Dutch oven, medium high heat, a swirl of olive oil. Crumble the beef in and let it sit for a minute so it can sear. Break it up, season with salt and pepper, cook till browned with some crispy bits. Spoon off excess fat if it is swimming. This is where I usually sneak a taste.
3. Soften the veg: Push the beef to the sides a little, add onion and bell pepper to the middle with another drop of oil if the pan looks dry. Cook till the onions go glossy and a little soft, about 5 minutes. Add garlic for the last 30 seconds. If it smells amazing, you are doing fine.
4. Sauce time: Stir in the tomato paste and let it toast for a minute. Then add crushed tomatoes, tomato sauce, oregano, Italian seasoning, bay leaf, Worcestershire, and about 1 cup broth or water. Bring to a gentle bubble. It might look a bit loose at first, do not worry, it tightens as it simmers.
5. Simmer: Reduce heat to medium low and let it burble for 8 to 12 minutes, stirring now and then so nothing sticks. Taste and adjust salt and pepper. If it tastes flat, a pinch of salt or a splash of vinegar wakes it up.
6. Bring it together: Add the drained pasta to the sauce. Toss to coat, and if it seems too thick, splash in reserved pasta water a bit at a time. If it seems too thin, keep it over low heat and let the pasta drink form the sauce for 2 or 3 minutes. It gets glossy and friendly.
7. Finish: Take out the bay leaf. Top with a handful of cheese if you like, pop a lid on for a minute to melt. Or skip the cheese and swirl in a tablespoon of butter for shine.
8. Serve: Big spoon, deep bowls. Add cracked pepper and maybe a sprinkle of parsley if you want to feel fancy.

If you are unsure about pasta timing, this short pasta refresher I like is handy. Also, yes, I sometimes stir with a wooden spoon that has seen better days, and no, I am not replacing it yet.

Notes I learned the long way

• Do not rinse the pasta. The starch helps the sauce cling.
• Actually, I find it works better if you let the sauce simmer uncovered for a few minutes so extra moisture can escape.
• If the beef is super lean, a splash of olive oil adds flavor and keeps things from tasting squeaky.
• Use what you have. A little celery is nice. Carrot grated in disappears but sweetens things.
• Random, but if your pan handle gets hot, wrap a clean towel around it. Ask me how I know.

Variations I have tried, for better or worse

• Turkey version: Ground turkey, extra onion, a bit more Worcestershire, and finish with parmesan. Lighter but still cozy.
• Spicy night: Add red pepper flakes and a chopped pickled pepper. Good on a cold evening when you want a little zip.
• Mushroom moment: Half beef, half chopped cremini. Meaty without more meat.
• Cheesy bake: Stir in half the cheese, top with more, and slide under the broiler till bubbly. Looks impressive, takes two minutes.
• One that did not totally work: I tried swapping the tomatoes for a jar of sweet chili sauce once. It got weirdly sweet and salty at the same time. Not my best idea.

Gear you will want

• Large skillet or Dutch oven. Feels essential for the toss and coat moment.
• Big pasta pot, salted like the sea.
• Wooden spoon and a decent knife.

No skillet? A deep pot does the job. I have even made this in a tall soup pot when the skillet was busy with something else. And if you do not have a colander, tongs plus a ladle works, a bit messy but it works.

How to store leftovers

Cool it down, then pack into airtight containers. Fridge for 3 to 4 days. It reheats beautifully with a splash of water. For safety details, I peek at the storage chart I trust. You can freeze it up to 2 months, though honestly, in my house it never lasts more than a day.

Serving it up

I like a green salad with a zippy vinaigrette to cut the cozy. Garlic bread if we are being extra. My little tradition is a sprinkle of parmesan and a drizzle of good olive oil right before it hits the table. And if the game is on, bowls on the couch are fair play, no judgment.

Lessons I wish I knew sooner

• I once tried rushing the browning step and regretted it because the beef tasted steamed. Give it space and time, y’all.
• I also dumped the pasta in too early one night, the sauce had not thickened yet, and everything turned soupy. Patience makes it clingy in the best way.
• Over salting happens. A splash of water and a potato wedge can help mellow things, or just add more tomatoes.
• Too tangy? A knob of butter or a pinch of sugar smooths it out quickly.

Questions people keep sending me

Can I make American Chop Suey ahead?
Yes, and it gets even better. Cook the pasta a bit less than al dente, mix with sauce, cool, then reheat with a splash of water. Or keep the sauce and pasta separate if you want extra control.

What if I only have penne or rotini?
Go for it. Short pasta works best because it tumbles and catches sauce. Long noodles get clumpy here.

Do I need cheese on top?
Nope. I love it both ways. Cheese adds a melty blanket vibe, but a clean tomato finish is lovely too.

Could I add veggies without making it taste like a salad?
Sure can. Grated zucchini disappears. Diced carrot softens sweetly. A handful of spinach at the end wilts down fast.

How do I stop the pasta from getting mushy?
Undercook it a smidge and finish in the sauce. Keep an eye on it. Taste often, which is the best part anyway.

Is this the same as American goulash?
Depends who you ask. Around here people use the names interchangeably, but the spirit is the same. Cozy, tomatoey, weeknight friendly.

Oh, and small digression, if you ever set a wooden spoon across the pot to stop it from boiling over, it works most days, but sometimes the laws of pasta just laugh and you get a tiny lava flow. Keep an eye. And enjoy the process, it is dinner not a performance.