Spicy Tomato Macaroni Recipe – Indian-Style Comfort Food

Last Updated on 4 months by Neha Deshmukh

Spicy Tomato Macaroni Recipe – Indian-Style Comfort Food

Hey everyone! If you’re anything like me, you’re always on the lookout for comfort food that’s both satisfying and a little bit different. This Spicy Tomato Macaroni is exactly that – a fun fusion of Italian and Indian flavors that’s become a real favorite in my kitchen. I first made this when I was craving something warm and flavorful, and didn’t want to spend hours cooking. It’s been a hit ever since!

Why You’ll Love This Recipe

This isn’t your average mac and cheese! It’s a vibrant, flavorful dish that’s surprisingly easy to make. The tangy tomato sauce, spiced with turmeric and chili, coats the macaroni beautifully. It’s a little bit spicy, a little bit tangy, and totally addictive. Plus, it’s ready in under 30 minutes – perfect for a weeknight meal.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 ½ cups macaroni (about 200g)
• 7-8 medium tomatoes (about 500g)
• 3-4 large or 7-8 small garlic cloves
• 4 green chillies
• 1 ½ tbsp vegetable oil
• 1 tsp (or more, to taste) salt
• ½ tsp red chilli powder
• ½ tsp turmeric powder
• ¾ cup + ¼ cup cilantro leaves, chopped (about 75g + 25g)

Ingredient Notes

Let’s talk ingredients! Using good quality tomatoes makes a huge difference. Ripe, juicy tomatoes will give you the best flavor.

The spices are where this dish really shines. Turmeric isn’t just for color – it adds a lovely earthy warmth. And the red chilli powder? That’s where you control the heat!

Now, about those green chillies… Indian cuisine varies so much regionally when it comes to spice. Some regions use very mild chillies, while others pack a serious punch. I usually use medium-heat green chillies, but feel free to adjust based on your preference. You can even remove the seeds for a milder flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bring 6 cups of water (about 1.4 liters) to a boil with ½ tsp of salt and ½ tbsp of oil. Add the macaroni and cook for about 6 minutes – we want it partially cooked, as it will finish cooking in the sauce.
2. While the macaroni is cooking, let’s get the sauce going. Blend those tomatoes into a smooth puree. Mince the garlic and slit the green chillies lengthwise.
3. Heat 1 tbsp of oil in a pan over medium heat. Sauté the minced garlic until it becomes fragrant – this usually takes about 30 seconds. Add the slit green chillies and turmeric powder and fry for another 30 seconds.
4. Pour in the tomato puree and add ½ tsp of salt. Let this simmer, stirring occasionally, until it thickens into a lovely sauce. This usually takes about 10-15 minutes.
5. Now, drain the partially cooked macaroni and add it directly to the tomato sauce. Stir well to coat. Add about ½ cup of water if the sauce is too thick. Boil for another 5-6 minutes, or until the macaroni is fully cooked and the sauce has thickened.
6. Stir in ¾ cup of chopped cilantro. Let the macaroni sit for 5-7 minutes – this allows the flavors to meld together beautifully.
7. Serve hot, garnished with extra cilantro and a dash of Tabasco (if you like an extra kick!).

Expert Tips

• Don’t overcook the macaroni in the first step! It will get mushy in the sauce.
• Taste the sauce as it simmers and adjust the salt and spice levels to your liking.
• A little bit of oil in the boiling water for the macaroni helps prevent it from sticking together.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Simply use a plant-based oil like sunflower or canola oil.
• Gluten-Free Adaptation: Use gluten-free macaroni! There are some great options available now. My friend, Sarah, swears by the lentil-based ones.
• Spice Level: Adjust the amount of green chillies and red chilli powder to control the heat. My family prefers a milder version, so I often use just one green chilli and a pinch of chilli powder.
• Quick Weeknight Version: If you’re short on time, use a good quality canned tomato puree instead of blending fresh tomatoes. It works perfectly!

Serving Suggestions

This Spicy Tomato Macaroni is delicious on its own, but it’s even better with a side of toasted bread for soaking up all that flavorful sauce. A simple green salad also makes a lovely accompaniment.

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

Let’s answer some common questions:

• Is this dish better with fresh or canned tomatoes? Fresh tomatoes definitely give the best flavor, but good quality canned tomato puree works well in a pinch!
• Can I adjust the spice level to be milder? Absolutely! Reduce the amount of green chillies and red chilli powder, or remove the seeds from the chillies.
• What type of macaroni works best for this recipe? Elbow macaroni is classic, but any short pasta shape will work well.
• Can this be made ahead of time? You can make the sauce ahead of time and store it in the refrigerator for up to 2 days. Just cook the macaroni when you’re ready to serve.
• What is a good side dish to serve with this macaroni? A simple green salad or some toasted garlic bread would be perfect!

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments if you try it, and how you customized it to make it your own.