Espagueti Rojo
User Reviews
5
2 reviews
Excellent
Espagueti Rojo
Report
Espagueti rojo features perfectly cooked spaghetti tossed in a creamy tomato-based Mexican red sauce and topped with queso fresco.
Share:
Ingredients
- 1 pound Roma tomato about 4-5
- water as needed
- 2 cloves garlic
- ¼ white onion
- 1 teaspoon kosher salt plus more to taste
- 1 tablespoon olive oil
- ⅔ cup Mexican crema or sour cream
- 4 ounces cream cheese room temperature and cut into cubes
- 8 ounces spaghetti pasta
- queso fresco for garnish
Instructions
- Add the Roma tomatoes and enough water to cover them completely to a medium saucepan over high heat. Bring to a boil and cook for 10 minutes or until softened and the skin starts to peel off.
- Reserve 1 cup of the cooking water, then remove the tomatoes from the saucepan with a slotted spoon and transfer them into a bowl or plate. Allow them to cool slightly until you can handle them.
- Remove the skin from the tomatoes and place them inside a blender along with the reserved cooking water, garlic, white onion, and salt. Blend until smooth and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the blended tomato mixture and cook for 10-15 minutes until the sauce has thickened and coats the back of a spoon.
- Add the cream cheese and Mexican crema to the skillet. Whisk continuously until the cream cheese and crema are fully incorporated, about 5 minutes. Remove the skillet from the heat and set aside.
- Fill a large pot or Dutch oven with water and stir in a generous amount of kosher salt. Bring to a boil, add the spaghetti, and cook until al dente, about 10 minutes or according to package directions.
- Strain the pasta and add it back into the pot. Pour the reserved creamy tomato sauce and toss together until the pasta is evenly coated.
- Cook for an additional 1-2 minutes to allow the sauce to incorporate into the pasta.
- Serve in bowls and garnish with queso fresco.
Notes
- Tomatoes - You can use a can of peeled tomatoes in place of fresh Roma tomatoes.
- Sour cream - You can swap Mexican crema for sour cream to make it extra creamy.
- Pasta - This recipe is traditionally used with spaghetti or linguine pasta, but you can also use a short cut pasta like bowtie.
Nutrition Information
Show Details
Serving
1serving
Calories
394kcal
(20%)
Carbohydrates
53g
(18%)
Protein
12g
(24%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Cholesterol
36mg
(12%)
Sodium
855mg
(36%)
Potassium
481mg
(10%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
1278IU
(26%)
Vitamin C
17mg
(19%)
Calcium
133mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 394kcal | 20% |
| Carbohydrates | 53g | 18% |
| Protein | 12g | 24% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 36mg | 12% |
| Sodium | 855mg | 36% |
| Potassium | 481mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1278IU | 26% |
| Vitamin C | 17mg | 19% |
| Calcium | 133mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
