Espagueti Rojo
Espagueti Rojo (Mexican Red Spaghetti) is made with a no-fuss sauce that’s simply delicious. It’s an easy way to jazz up boring pasta nights and perfect for busy weekdays!
Servings: 4 people
Calories: 289kcal
Ingredients
- water (to cook the spaghetti)
- 1 teaspoon salt (to cook spaghetti)
- 8 oz spaghetti
- 1 tablespoon olive oil
- ½ onion
- 1 garlic clove
- 2 lbs tomatoes
- ¼ teaspoon oregano
- water (to cook sauce ingredients)
- 1 ½ teaspoon chicken bouillon
For Toppings:
- Sour Cream (or crema mexicana)
- cotija cheese crumbled
- chopped parsley
Instructions
- Boil water in a large pot. Add salt and spaghetti.
- Cook the pasta according the package instructions.
- Do no overcook the pasta.
- It will continue cooking in the sauce.
- To make the sauce, add the tomatoes, onion, garlic, and water in a stock pot.
- Add enough water to cover the ingredients.
- Cook for about 7-8 minutes, or until the tomatoes are cooked.
- Remove the ingredients from the pot and add them to a blender. Discard the water.
- Blend until smooth.
- Heat oil in a large, deep skillet.
- Pour the sauce into the pan and stand back.
- The sauce will splatter when added to the skillet.
- Cook for 1 minute and add the oregano and chicken bouillon.
- Continue cooking.
- Add the cooked pasta to the tomato sauce.
- Toss and mix well.
- Cook for 2 more minutes.
- Serve the pasta and top with a 1 tablespoon of sour cream cream, crumbled cotija, and parsley.
Notes
To make the sauce spicy, add 1 chipotle in adobo sauce to the blender with the tomatoes.
If using a melting cheese, add to the skillet one minute before the dish is ready and mix well.
Substitute cotija cheese for queso fresco or feta cheese.
Nutrition
Calories: 289kcal | Carbohydrates: 53g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 604mg | Potassium: 689mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1892IU | Vitamin C: 32mg | Calcium: 42mg | Iron: 1mg