Espagueti Rojo
4 servings
This espagueti rojo recipe combines spaghetti with a creamy tomato sauce made from fresh tomatoes, crema, and cream cheese. A traditional Mexican side that's quick, easy, and delicious.
Ingredients
- 8 oz spaghetti
- 1 lb ripe tomatoes
- ½ small onion
- 1 clove garlic
- ½ cup Mexican crema (read notes)
- 4 oz cream cheese (half package)
- 1 Tablespoon olive oil
- 2 Tablespoons butter
- 2 teaspoons oregano
- pepper
- salt
For serving
- queso fresco (or your favorite cheese)
Instructions
- Place the tomatoes in a pot and cover with water. Bring to a boil and cook until soft and the skins begin to peel, about 10 minutes.
- Remove the tomatoes from the water and let them cool slightly. Peel, cut them in half, and remove the seeds.
- Transfer the tomatoes to a blender with the onion, garlic, oregano, and 1 cup of the cooking water. Blend until smooth.
- Heat the olive oil in a large pan over medium-low heat. Add the butter and let it melt, then pour in the tomato sauce.
- Season with salt and pepper. Cook for about 5 minutes, until the sauce thickens enough to coat the back of a spoon.
- Stir in the cream cheese and Mexican crema (see Notes) until smooth and well combined.
- Taste and adjust the seasoning. Simmer for 3 more minutes, then set aside.
- Meanwhile, cook the spaghetti al dente according to the package directions.
- Return the sauce to medium heat. Drain the spaghetti and add it to the pan.
- Toss for about 1 minute, until the pasta is evenly coated with the sauce.
- Serve topped with queso fresco, if desired.
Notes
- Removing the tomato seeds is optional. You can also strain the sauce after blending for an extra-smooth texture.
- For a spicy version, blend 1–2 chipotle peppers or a few chile de árbol peppers with the tomatoes.
- To save time, cook the spaghetti while the tomato sauce is simmering.
- Top with queso fresco, cotija, Parmesan, or your favorite cheese.
- If you can't find Mexican crema, use sour cream or regular heavy cream instead.
- In a pinch, you can use canned tomato sauce instead of fresh tomatoes.
Nutrition Information
Serving: 1 serving | Calories: 469kcal | Carbohydrates: 52g | Protein: 11g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 854mg | Potassium: 468mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1653IU | Vitamin C: 16mg | Calcium: 121mg | Iron: 2mg