Creamy Tomato Macaroni Recipe – Parmesan & Sour Cream Pasta

Last Updated on 2 months by Neha Deshmukh

Creamy Tomato Macaroni Recipe – Parmesan & Sour Cream Pasta

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, quick, and utterly delicious pasta dish. This creamy tomato macaroni is exactly that. I first made this when I was craving something cozy and didn’t want to spend hours in the kitchen. It’s become a regular in my rotation, and I’m so excited to share it with you! It’s a simple twist on classic macaroni and cheese, elevated with fresh tomato flavour and a touch of tang.

Why You’ll Love This Recipe

This isn’t your average mac and cheese. It’s a delightful blend of sweet tomato, savoury Parmesan, and a lovely creaminess from sour cream. It comes together in under 30 minutes, making it perfect for busy weeknights. Plus, it’s easily adaptable to your tastes – more on that later! Honestly, it’s the kind of dish that just feels like a hug in a bowl.

Ingredients

Here’s what you’ll need to whip up this creamy tomato macaroni:

• 1 cup macaroni (or any pasta of your choice) – about 150-200g
• 2 small tomatoes
• 1 tablespoon tomato puree (store-bought) – about 15ml
• 1 tablespoon Parmesan cheese – about 8g
• 1 teaspoon Parmesan cheese – about 2g (for garnish)
• 1-2 tablespoons sour cream – about 15-30ml
• ?? teaspoon black pepper (to taste)
• ?? teaspoon Italian seasoning blend

Ingredient Notes

Let’s talk ingredients! Using both fresh and store-bought tomato puree gives you the best of both worlds – the bright, fresh flavour of ripe tomatoes combined with the concentrated richness of the store-bought kind. Don’t skimp on the Italian seasoning; it really makes the dish sing!

Parmesan cheese is key here. It adds a salty, umami flavour that balances the sweetness of the tomatoes. I prefer freshly grated Parmesan, but the pre-grated stuff works in a pinch. And finally, sour cream – it’s what gives this macaroni its signature creaminess. You can adjust the amount to your liking!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, get your pasta going. Boil the macaroni in salted water according to the package directions. Remember to reserve about 1 tablespoon (15ml) of that pasta water before draining – it’s liquid gold!
2. While the pasta is cooking, let’s tackle the tomatoes. Blanch them in hot water for about a minute, then peel off the skins. Blend the peeled tomatoes into a smooth puree.
3. Heat a pan over medium heat. Add both the fresh tomato puree and the store-bought tomato puree. Cook for a few minutes, until the raw aroma disappears.
4. Sprinkle in the Italian seasoning and sauté for another minute, until it becomes fragrant. This step really wakes up the flavours!
5. Now, add the cooked pasta to the pan, mixing well to coat it in the tomato sauce.
6. Stir in 1 tablespoon of Parmesan cheese and that reserved pasta water. The pasta water helps create a lovely, emulsified sauce.
7. Remove the pan from the heat. Gently mix in the sour cream until everything is beautifully creamy.
8. Finally, sprinkle with black pepper and the remaining teaspoon of Parmesan cheese. Serve immediately and enjoy!

Expert Tips

• Don’t overcook the pasta! You want it al dente – slightly firm to the bite.
• Taste as you go! Adjust the seasoning to your liking.
• If the sauce is too thick, add a little more pasta water.
• For a richer flavour, use whole milk sour cream.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas:

• Vegan Adaptation: Swap the sour cream for a plant-based alternative and use a vegan Parmesan cheese.
• Gluten-Free Adaptation: Simply use your favourite gluten-free pasta!
• Spice Level Adjustment: Add a pinch of red pepper flakes for a little heat. My friend, Priya, loves adding a generous pinch!
• Quick Weeknight Version: Use a good quality pre-made pasta sauce to save time.
• Add Veggies: Throw in some sautéed mushrooms, spinach, or bell peppers for extra nutrients.

Serving Suggestions

This creamy tomato macaroni is fantastic on its own, but it also pairs well with:

• A simple green salad
• Garlic bread
• Roasted vegetables

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of pasta works best in this recipe?

Macaroni is classic, but honestly, any short pasta shape will work! Penne, rotini, or fusilli are all great options.

Can I make this recipe without sour cream? What’s a good substitute?

You can! Greek yogurt is a good substitute for sour cream, but it will have a slightly tangier flavour. You could also use cream cheese, but you might need to add a little milk to thin it out.

How can I adjust the thickness of the sauce?

If the sauce is too thick, add a little more pasta water or milk. If it’s too thin, simmer it for a few minutes to reduce it.

Can this be made ahead of time?

It’s best enjoyed fresh, but you can prepare the tomato sauce ahead of time and store it in the refrigerator for up to 2 days.

Is it possible to freeze leftover macaroni and cheese?

While you can freeze it, the texture might change slightly upon thawing. It’s best to eat it fresh or within a few days of making it.