Espagueti Rojo


Spaghetti Olive oil Onion Garlic clove Tomatoes Oregano Water Salt Chicken bouillon


All-purpose floSour Cream (or crema mexicana) Cotija cheese Parsley

Cook the pasta


Cook the pasta in a large pot with boiling water and salt. Cook according to the package instructions until it is al dente, then remove the pot from the heat.

Make the tomato sauce


Add water, tomatoes, onion, and garlic to a boil in a large pot.  Cook, remove the tomatoes from the water and put them together with the garlic and onion in a blender. Blend until smooth.

Cook the tomato sauce


Cook at medium-high heat. Stir in the oregano and chicken bouillon. Taste for good measure and adjust as needed.

Add the cooked spaghetti


Add the pasta to the skillet with the tomato sauce. Reduce the heat and keep cooking for 2 more minutes.

Serve and enjoy!


To serve the pasta, top it with crema mexicana, crumbled cotija, and garnish it with some parsley. Add more or less crema mexicana (or sour cream) depending on how you like it.

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