Creamy, tangy, and flavorful, this espagueti rojo features perfectly cooked pasta tossed in a creamy tomato-based Mexican sauce.
Pair it with milanesa de pollo or camarones al mojo de ajo for the ultimate satisfying Mexican dinner.
What is Espagueti Rojo?
Espagueti rojo is a traditional Mexican pasta with a homemade tomato-based sauce. I included cream cheese and Mexican crema to make it extra decadent and give it a little more body and flavor than a regular tomato sauce, but in Mexico, you can find both variations.
This is similar to espagueti verde (green spaghetti), but uses tomatoes instead of poblano peppers. Both Mexican pastas are usually served as a side dish with delicious recipes, but you can add protein like grilled chicken or shrimp to make it a main meal.
Here’s why I love this recipe:
- Ready in only 30 minutes. This espagueti rojo is ready in only 30 minutes, making it a great side or main dish for weeknight dinners.
- Uses simple ingredients. Using easy and simple ingredients is always a plus. This recipe uses simple and budget-friendly ingredients you probably already have in your kitchen.
Ingredients in Espagueti Rojo
- Roma tomatoes: I used plump and ripe Roma tomatoes. You can also use a can of peeled tomatoes.
- Garlic and onion: A must for adding depth of flavor to the tomato sauce.
- Olive oil: Olive oil is used when cooking and reducing the tomato sauce. You can also use butter for a richer taste.
- Mexican crema and cream cheese: These ingredients add richness and a little tang to the tomato sauce that brings it to the next level.
- Spaghetti: This recipe traditionally uses regular spaghetti but you can use any of your favorite pasta.
- Queso Fresco: This dish is usually garnished with queso fresco. It adds a hint of saltiness to balance the creamy pasta. You can also use cotija or parmesan cheese.
How to Make Espagueti Rojo
Make the tomato sauce. In a small saucepan, place tomatoes and enough water to cover them. Bring the water to a boil over high heat, cover, and boil the tomatoes until soft and the skin begins to peel, about 10 minutes.
Reserve 1 cup of the cooking water, then strain the tomatoes and allow them to cool slightly. Once cooled, remove and discard the skin.
Place peeled tomatoes, reserved cooking water, garlic cloves, white onion, and kosher salt into a blender or food processor. Blend until smooth and set the tomato mixture aside.
In a large skillet, heat olive oil over medium heat. Add the tomato mixture and cook until it reduces and thickens enough to coat the back of a spoon, about 10-15 minutes.
Add Mexican crema and cream cheese into the skillet. Whisk constantly until it is fully incorporated into the sauce, about 5 minutes. Take off the heat and set aside.
Cook the pasta. In a large pot, bring water to a boil and add salt. Cook spaghetti al dente according to package instructions. Strain the pasta and add it back into the pot.
Combine pasta and sauce. Add the reserved pasta sauce into the pot with the pasta and gently stir until the pasta is evenly coated. Continue cooking for an additional 2 minutes until the pasta and sauce are well combined.
Garnish and serve. Serve pasta in bowls and garnish with queso fresco.
Recipe Tips
- Tomatoes – You can use a can of peeled tomatoes in place of fresh Roma tomatoes.
- Sour cream – You can swap Mexican crema for sour cream to make it extra creamy.
- Pasta – This recipe is traditionally used with spaghetti or linguine pasta, but you can also use a short cut pasta like bowtie.
Serving Suggestions
Espagueti rojo is usually served alongside protein like milanesa de pollo, crispy pork cutlets, and camarones al mojo de ajo.
You could also make it a vegetarian-packed pasta dish by adding in some roasted corn, zucchini, bell peppers, or mushrooms.
Storing and Reheating
To store, place in an airtight container and refrigerate for up to 1 week.
To reheat, place in the microwave for 30-second intervals until warmed through. To maintain the sauce’s creamy consistency, you may have to add a splash of heavy cream or milk.
More Recipes
Espagueti Rojo
Ingredients
- 1 pound Roma tomatoes (about 4-5)
- Water, as needed
- 2 cloves garlic
- ¼ white onion
- 1 teaspoon kosher salt, plus more to taste
- 1 tablespoon olive oil
- ⅔ cup Mexican crema or sour cream
- 4 ounces cream cheese, room temperature and cut into cubes
- 8 ounces spaghetti pasta
- Queso fresco, for garnish
Instructions
- Add the Roma tomatoes and enough water to cover them completely to a medium saucepan over high heat. Bring to a boil and cook for 10 minutes or until softened and the skin starts to peel off.
- Reserve 1 cup of the cooking water, then remove the tomatoes from the saucepan with a slotted spoon and transfer them into a bowl or plate. Allow them to cool slightly until you can handle them.
- Remove the skin from the tomatoes and place them inside a blender along with the reserved cooking water, garlic, white onion, and salt. Blend until smooth and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the blended tomato mixture and cook for 10-15 minutes until the sauce has thickened and coats the back of a spoon.
- Add the cream cheese and Mexican crema to the skillet. Whisk continuously until the cream cheese and crema are fully incorporated, about 5 minutes. Remove the skillet from the heat and set aside.
- Fill a large pot or Dutch oven with water and stir in a generous amount of kosher salt. Bring to a boil, add the spaghetti, and cook until al dente, about 10 minutes or according to package directions.
- Strain the pasta and add it back into the pot. Pour the reserved creamy tomato sauce and toss together until the pasta is evenly coated.
- Cook for an additional 1-2 minutes to allow the sauce to incorporate into the pasta.
- Serve in bowls and garnish with queso fresco.
Notes
- Tomatoes – You can use a can of peeled tomatoes in place of fresh Roma tomatoes.
- Sour cream – You can swap Mexican crema for sour cream to make it extra creamy.
- Pasta – This recipe is traditionally used with spaghetti or linguine pasta, but you can also use a short cut pasta like bowtie.
Nutrition Information
Photography by Ashley McLaughlin.
Leave a Reply