Polish Noodles

Browned butter is the backbone of this Polish-style pasta dish. You cook it until it goes nutty and golden, then build everything right in the same Dutch oven.

Cubed ham, chopped ripe tomatoes, sour cream, and a splash of soy sauce all simmer together into a rich, savory coating for al dente elbow macaroni. That soy sauce might seem out of place, but it adds a deep umami note that rounds out the sour cream and tomato beautifully. Scallions go in at the very end, just long enough to soften without losing their bite.

Cook the macaroni separately and slightly underdone. It keeps simmering in the sauce for another 10 minutes, and overcooked noodles turn to mush in that time.

Pro Tips

• Brown the butter slowly over medium heat and watch it closely. It goes from golden-brown to burnt in seconds.
• Use full-fat or light sour cream, not non-fat. Non-fat breaks and curdles when heated.
• Leftover ham from a holiday roast works perfectly here. Thick-cut deli ham is a solid backup.
• The salt is optional because both the ham and soy sauce bring plenty of sodium.

Variations

• Swap elbow macaroni for egg noodles to lean even more into the Polish tradition.
• Stir in a handful of frozen peas in the last 5 minutes for color and sweetness.
• Add a pinch of smoked paprika for a Hungarian-inspired spin.