Noodles Romanoff with Sour Cream Recipe
This Noodles Romanoff recipe uses cottage cheese and sour cream for a creamy sauce, rounded out with onion, garlic, and a couple of classic savory sauces. In the how-to steps, you’ll gently warm the sauce (no hard boiling) and toss it with cooked noodles for an easy weeknight meal.
Ingredients
1. For the sauce
2. For serving
Step-by-Step Method
Cook the noodles
Boil the noodles/egg noodles according to the package directions. Drain, and save 1–2 tablespoons of the cooking water in case you need to loosen the sauce.
Soften the onions
Set a large skillet over medium heat. Add the onions and cook for 5–7 minutes, stirring, until they’re soft and lightly golden. Add the garlic and cook for 30–45 seconds more.
Build the creamy base
Reduce the heat to low. Stir in the cottage cheese and sour cream until the mixture looks smooth and creamy. Mix in Worcestershire sauce, hot pepper sauce, salt, and black pepper.
Warm gently, don’t boil
Keep the sauce on low for 3–5 minutes so it heats through and comes together. If it looks too thick, stir in a splash of the reserved pasta water.
Toss and serve
Add the cooked noodles to the skillet. Toss gently for 1–2 minutes until everything is coated and warmed through, then serve right away.