Espagueti Rojo (Mexican Red Spaghetti)

Espagueti rojo, also called Mexican red spaghetti, is a creamy pasta dish made with tomatoes, crema, cream cheese, and onion. It is a popular Mexican side dish that comes together quickly and is perfect for serving a crowd.

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Espagueti rojo is a comforting Mexican pasta dish that you will find in many fonditas (neighborhood diners), where it is often served as a side dish with milanesas, roasted meats, and chicken.

Along with espagueti blanco and poblano green spaghetti, it is one of the classic pasta dishes enjoyed on Mexican tables.

The sauce is smooth, creamy, and full of tomato flavor. It is not spicy at all, making it a perfect dish for the whole family, including kids.

Ingredients

• Spaghetti
• Ripe tomatoes
• Mexican crema – this gives the sauce its characteristic creamy texture and tangy flavor. You can find substitutes in the recipe notes.
• Cream cheese – adds richness and makes the sauce extra smooth.
• Butter and olive oil
• Mexican oregano – adds a subtle earthy flavor that pairs well with the tomato sauce.
• Onion and garlic
• Salt and pepper

How To Make Espagueti Rojo

Place the tomatoes in a pot and cover them with water. Bring to a boil over high heat and cook until they are soft and the skins begin to peel away, about 10 minutes.

Once cool enough to handle, peel the tomatoes, cut them in half, and remove the seeds.

Place tomatoes on a blender and add onion, garlic, oregano, and 1 cup of the cooking water. Blend until smooth.

In a large pan heat the oil over medium-low heat. Add butter and allow to melt, then pour in the tomato sauce.

Season with salt and pepper and cook for about 5 minutes, until the sauce deepens in color and thickens enough to coat the back of a spoon.

Lower the heat and add the cream cheese and Mexican crema. Stir until the cheese melts and the sauce becomes smooth and creamy.

Cook your spaghetti as instructed in the package.

Return the pan with the creamy tomato sauce to the stove and place it over medium heat. Strain your spaghetti and add it to the pan.

Stir for 1 minute to coat nicely the spaghetti and finish the cooking.

This step is important because you want the sauce to cling to the spaghetti, creating a creamy coating instead of a watery sauce.

Serve immediately as a side dish with your favorite Mexican main course or enjoy it on its own for a simple and comforting meal.

Notes From My Mexican Kitchen

• Cream cheese is optional. It adds extra richness and a creamy texture, but traditional versions of espagueti rojo are also made without it.
• If you cannot find Mexican crema, you can use sour cream instead. You can also use regular heavy cream if needed.
• You can use chicken bouillon (such as Knorr Suiza) to add more flavor to the tomato sauce. This is how we often make it in Mexico!
• Removing the tomato seeds is optional. If they do not bother you, simply blend the tomatoes as they are.
• For a spicy version, blend one or two chipotle peppers or a few chile de árbol peppers with the tomatoes.
• Besides queso fresco, you can top your spaghetti with queso cotija, parmesan, or your favorite cheese.

Serving Your Mexican Red Spaguetti

Espagueti rojo is traditionally enjoyed as a side dish alongside many Mexican main courses. It pairs especially well with dishes like tinga de pollo or tortitas de papa (potato cakes).

Although it is usually served as a side, my favorite way to enjoy it is as a main dish with lots of cheese and a side of pickled jalapeños. The creamy tomato sauce with the spicy kick from the jalapeños is such a delicious combination.

Store and Reheat Suggestions

Store leftover espagueti rojo in an airtight glass container in the refrigerator for up to 4 days. I prefer glass containers because they help preserve the flavor better.

I don’t recommend freezing, as the creamy sauce can separate.

To reheat, warm it in a skillet over medium heat with a splash of milk or chicken broth, stirring until the sauce is smooth and creamy again.

More Mexican Pasta Recipes

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