A lowcountry favorite. This is absolutely a wonderful showstopper. This dish is super simple, but does have a lot of critical ingredients. Put the taste of the south in your mouth!

There are many variations you could use. You could even add cheese and bake in the oven.

Ingredients

• 2 pounds lean ground beef
• 1 yellow onion, chopped
• 1/2 red or green bell pepper, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1 (28-ounce) can Tomato Sauce
• 1 (28-ounce) can diced tomatoes
• 1 1/2 tablespoons Worcestershire sauce
• 1 tablespoon sugar
• 1 tablespoon Italian seasoning
• 1 teaspoon Cajun seasoning
• 1 teaspoon seasoned salt
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 2 bay leaves
• 2 cups water
• 3 cups uncooked elbow pasta
• 1 (11-ounce) can corn, drained
• Shredded Cheddar cheese and sour cream for serving

Directions:

• Heat a lightly greased Dutch oven over medium heat and add the ground beef, onion, and bell pepper. Break meat apart with a wooden spoon as it cooks.
• Once meat is no longer pink, drain off any liquid/grease. Return Dutch oven to heat and add garlic and red pepper flakes. Cook 1 minute.
• Add tomato sauce, diced tomatoes, Worcestershire sauce, sugar, Italian seasoning, Cajun seasoning, seasoned salt, paprika, pepper and bay leaves. Simmer 5 minutes.
• Add water and pasta and simmer, covered, until pasta is cooked, about 15 minutes. Discard bay leaves.
  Stir in corn and serve with cheddar cheese and sour cream.