Espagueti Rojo (Mexican Red Spaghetti)
Serves 430 mins prep40 mins cook
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!
0 servings
What you need
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.View original recipe