Mexican Espagueti Rojo (So creamy!)
This Espagueti Rojo will be your favorite! It’s easy to make, with the perfect combination of tomatoes, cream, spaghetti and cheese.
Servings 4 servings as a side dish
Calories 260kcal
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
After draining pasta, do not rinse under water to avoid removing the flavor.
Calories don't include the cheese for topping.
Nutrition
Serving: 1portion o 4 | Calories: 260kcal | Carbohydrates: 44g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 335mg | Potassium: 716mg | Fiber: 6g | Sugar: 10g