Mexican Spaghetti in Tomato Sauce (Espagueti Rojo)

Easy Mexican spaghetti with homemade tomato sauce, this recipe use ingredients many of you maybe already have in your kitchen! Simply Delicious!

This post was sponsored by Mazola® but the recipe & all opinions are my own.

This is one of the most popular ways of eating pasta in Mexico: spaghetti with a simple tomato-based sauce and garnished with a little cheese, and perhaps some cream on top, too. It’s a favorite of adults and kids alike!

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Where you can find Mexican Spaghetti:
Ingredients for Mexican Spaghetti:
How to ripen tomatoes in your home:
How to Make Mexican Spaghetti (Espagueti Rojo)
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Espagueti Rojo

This Spaghetti in Tomato Sauce is often referred to as “Espagueti Rojo”, meaning “Red Spaghetti”. It is often served as an accompaniment to meat, chicken, or fish, and it is also a popular side dish during the holidays, where it might be served alongside turkey or a roast pork leg.

Where you can find Mexican Spaghetti:

In Mexico, you can find small neighborhood diners that specialize in what is called comida corrida, meaning that they only sell food for take-out, with a limited menu that changes every day. They still always make some classic staples, though, and this Mexican Spaghetti is one of the most common starch options, along with rice and sometimes mashed potatoes. A popular meal to order from these to-go-only restaurants is a plate of Milanesa (breaded chicken or beef cutlet) with spaghetti on the side.

You can also find Espagueti Rojo offered in regular sit-down restaurants, as well as prepared in Mexican households. This pasta recipe is very easy to make, and if you’re using it as a side dish, you can cook it while you’re preparing the other dishes for your dinner!

Easy Mexican spaghetti with homemade tomato sauce, this recipe use ingredients many of you maybe already have in your kitchen! Simply Delicious!

Ingredients for Mexican Spaghetti:

For this recipe, I will be using Mazola® Corn Oil, which is an all-purpose cooking oil that works well with any flavors you use in your cooking. The pasta I’m using is spaghetti, but you can use other types like macaroni or penne.

While I prefer using fresh tomatoes to have the best flavor in this Mexican Spaghetti, you can also use tomato puree if that’s more convenient for you. See notes for tips.

How to ripen tomatoes in your home:

It’s important to buy ripe tomatoes that are very juicy and red, that way you will get the best results. In case the tomatoes you find are not ripe, you can ripen them at home by placing them on a windowsill where the sunlight hits them, and leaving them there for a couple of days to ripen well.

How to Make Mexican Spaghetti (Espagueti Rojo)

Serves 4 people

INGREDIENTS:

8 oz. dry spaghetti

1 tablespoon of Mazola® Corn Oil
½ cup white onion, finely chopped
1 garlic clove
2 lbs. tomatoes
¼ tsp. Mexican oregano
2 tsp. of chicken bouillon powder
Salt and pepper to taste

FOR GARNISHING:

½ Cup Mexican Queso Fresco, crumbled
4 tbsp. Mexican Crema
Parsley leaves

INSTRUCTIONS:

Cook the pasta in a large pot with 4 quarts of boiling water and 1 teaspoon of salt. Cook according to the package instructions until it is AL DENTE, usually about 6 minutes. Remove the pot from the heat. The pasta should not be overcooked at this point, remember that it will keep cooking in the sauce.

To make the tomato sauce, begin by bringing 4 quarts of water to a boil in a large pot. Add the tomatoes and cook for about 8 minutes. Remove the tomatoes from the water and discard the tomato skins.

Place the tomatoes in a blender along with the garlic and onion. Process until you have a smooth sauce.

Heat the Mazola® Corn Oil in a large frying pan. Using a strainer, pour the tomato sauce into the pan. Cook for about two minutes at medium-high heat. Stir in the Mexican Oregano and the Chicken Bouillon granulates. Check the seasoning to see if it needs more salt. Keep in mind that the chicken bouillon already has salt.

Drain the pasta and add it to the skillet with the tomato sauce. Keep cooking for 2 more minutes at low heat. Let the pasta absorb some of the tomato juices before serving. To serve the pasta, top it with about 1 tablespoon (per plate) of the Mexican cream and garnish it with crumbled Queso Fresco and some parsley.

NOTES:

Some people add a ¼ of a white onion and a Bay Leaf to the pasta cooking water.

Instead of adding the cream at serving time, some people like to mix it into the sauce to make this a Creamy Mexican Spaghetti!

If you want to use canned tomatoes for this recipe, one 28-oz. can of tomatoes or tomato puree equals about 10 to 12 whole tomatoes, or about 2 lbs. of tomatoes.
You can cook the tomato suace 1 or 2 days ahead of time and store in the fridge.
This pasta can be store in the freezer, use a container or a freezer bag. To defrost, place the container or bag in your fridge over night and reheat in a skillet.