Go Back
+ servings
Mexican Spaghetti Rojo
Print

Mexican Spaghetti (Espagueti Rojo)

Easy Mexican spaghetti with homemade tomato sauce, this recipe use ingredients many of you maybe already have in your kitchen! Simply Delicious!
Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 375kcal

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

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 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.

Nutrition

Serving: 1portion | Calories: 375kcal | Carbohydrates: 56g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 1165mg | Potassium: 721mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2062IU | Vitamin C: 33mg | Calcium: 167mg | Iron: 2mg