This Espagueti Rojo is about to become a favorite! It’s quick to make, with the perfect combination of tomatoes, cream, and spaghetti, finished with a sprinkle of cheese. Simple and satisfying.
🗒️ In This Post
Mexican Red Spaghetti
Who doesn’t love a good plate of pasta?
It’s one of those universal comfort foods that can be made in endless ways. But what if I told you there’s a way to make it even more indulgent?
While spaghetti has its roots in Italian cuisine, believe it or not, this creamy Espagueti Rojo is very popular in Mexico! This dish marries the rich tanginess of traditional tomato-based spaghetti with the velvety smoothness of a creamy sauce, resulting in a luxurious side dish that’ll have everyone coming back for seconds.
Serve it as is, or use it as a side dish or a base for your own add-ins.
I don’t often beg readers to make a specific recipe—I truly love them all, so doing so feels a little like playing favorites—but this creamy pasta sauce is an exception. Once you try this dish, you’ll find yourself making it on a regular basis. It’s just that good!
🩷 xoxo, Ana
Main ingredients
*** Full ingredients & instructions are in the recipe card below.
- To make the sauce you’ll need:
- white or yellow onion
- a garlic clove
- ripe tomatoes
- tomato sauce
- seasoning: chicken bouillon powder, dried oregano, dried thyme, kosher salt & black pepper
- For the spaghetti:
- 7 ounces espagueti
- Mexican crema or plain Greek yogurt (non fat)
Let’s Make Espagueti Rojo!
After you gather your ingredients, start by making the red sauce.
- In a medium pot heat the oil over medium-high heat. Add the onion and garlic, sautee for 2 minutes or until the onions begin to translucent.
- Add the tomatoes, tomato sauce, bouillon, oregano, thyme & paprika, salt and pepper. Mix ingredients and cook for 5 minutes on medium high heat. Remove from heat and set aside to cool before blending.
- Remove from heat and set aside to cool before blending.
- Cook the pasta according to bag direction.
- While pasta is cooking, add the cooled tomato mixture to a blender, Mexican crema or Greek yogurt plus salt & pepper. Blend until the mixture is pureed.
- Transfer tomato mixture to a medium pot and cook for about 10 minutes on low heat. Stirring often and making sure it doesn’t burn.
- Add the cooked spaghetti, the 1/2 cup reserved water and mix gently and cook for 5 more minutes.
- Top with the shredded cheese and serve while warm.
Tips, Notes & Storing
- Cooking pasta. Don’t forget to season the water with plenty of salt before adding in the noodles; otherwise this dish may taste under-seasoned. As a general rule of thumb, add 1 teaspoon salt per 4 cups of water.
- Storing leftovers. Keep leftovers in an airtight storage container in the refrigerator for up to 4 to 5 days.
- To reheat. Gently rewarm leftovers in a Dutch oven or large pot on the stovetop over medium-low heat, splashing in broth, cream, almond milk, regular milk or water as needed to loosen the sauce. You can also reheat this recipe in the microwave.
- Freezing. Store pasta with sauce in a freezer-safe airtight container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
What to serve it with
When I serve Espagueti Rojo, I like to keep the main dish simple because this is one satisfying dish. Here are some of my favorite pairing options:
- Protein. I love to serve it with Milanesa De Pollo or regular Milanesas as the flavors pair perfectly. Or serve as a side dish to Croquetas De Atún (Tuna Croquettes) or Cilantro Lime Chicken.
- Vegetables. Either Roasted Brussels sprouts or Calabacitas would be delicious together for a vegetarian meal.
More Side Dishes Recipes
Print Recipe
Mexican Espagueti Rojo (So creamy!)
Ingredients
For the tomato sauce
- 1 Tablespoon olive oil
- ¼ medium white or yellow onion - finely chopped
- 1 garlic cloves - peeled and minced
- 3 medium red ripe tomatoes - chopped
- ¼ cup tomato sauce (60ml)
- ½ teaspoon chicken bouillon powder
- ½ teaspoon dried oregano (preferably Mexican oregano)
- ¼ teaspoon dried thyme
- ¼ teaspoon each: kosher salt & black pepper
To make the spaghetti
- ¼ onion attached to the root
- 1 garlic clove
- ½ teaspoon kosher salt + olive oil
- 7 ounces espagueti (200 grams) - uncooked
- 1 cup Mexican crema or plain Greek yogurt (non fat)
- kosher salt and black pepper to taste
- ½ cup Your favorite shredded cheese for topping: cotija, queso fresco, manchego, monterey jack, etc.
Instructions
Make the tomato sauce
- In a medium pot heat the oil over medium-high heat. Add the onion and garlic, sautee for 2 minutes or until the onions begin to translucent.¼ medium white or yellow onion, 1 garlic cloves, 1 Tablespoon olive oil
- Add the tomatoes, tomato sauce, bouillon, oregano, thyme, salt and pepper. Mix ingredients and cook for 5 minutes on medium high heat. Remove from heat and set aside to cool before blending.3 medium red ripe tomatoes , ¼ cup tomato sauce (60ml), ½ teaspoon chicken bouillon powder, ½ teaspoon dried oregano (preferably Mexican oregano), ¼ teaspoon dried thyme, ¼ teaspoon each: kosher salt & black pepper
Cook the spaghetti
- In a large pot with 16 cups of water. Add onion, garlic, salt & a drizzle of olive oil.¼ onion attached to the root, 1 garlic clove, ½ teaspoon kosher salt + olive oil
- Bring the water to a boil. Once you can smell the onion & garlic, add the spaghetti. Cook according to package instructions. Around 10 minutes. Remove onion and garlic, reserve 1 cup pasta water, and drain. (see note)7 ounces espagueti (200 grams)
- While pasta is cooking, add the cooled tomato mixture to a blender, Mexican crema or Greek yogurt plus salt & pepper. Blend until the mixture is pureed.1 cup Mexican crema or plain Greek yogurt (non fat), kosher salt and black pepper to taste
- Alternative, you can use in immersion blender right on the medium pot instead of pureeing in a blender.
- Transfer tomato mixture to a medium pot and cook for about 10 minutes on low heat. Stirring often and making sure it doesn't burn.
- Add the cooked spaghetti, the 1/2 cup reserved water and mix gently and cook for 5 more minutes.
- Top with the shredded cheese and serve while warm.
Notes
Your Private Notes
Nutrition
Thank you for stopping by!
I hope you like this recipe! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating below. ⭐️
Gracias!!!! xx, Ana
Delicious and so creamy!
Ola, Señora Ana ! I hope you won’t mind me correct a small error: The words ‘saute’ and ‘sauteed’ are both of French origin, the first in its original form and the second an Americanized form for the past tense. So in my opinion the right spelling would be ‘sauté’ (and not ‘sautee’), and ‘sautéed’ (and not ‘sauted’)…
Hi,
How much milk do you add?
Hi Diana, great question! The milk was a typo and have updated the post to remove that ingredient. I hope you try it!
xo,
Ana
Hi, How much paprika do you add to the spaghetti? Or is it a typo?
Hi Amy, yes that was a typo. I fixed the recipe card to remove paprika. Thanks so much for the heads up and I hope you get to make it! Let me know how it turns out. Enjoy!
I made this last night and it’s just wonderful! So creamy and comforting, perfect for the coming fall weather. Thanks!