Espagueti Rojo (Red spaghetti) is a popular Mexican pasta dish made with a tomato-based sauce, onion, garlic, and cream, which gives it a creamy texture and rich flavor.
Jump to
It's traditionally served as a side dish but can also be enjoyed as a main course when paired with a protein such as chicken or shrimp.
In this Espagueti Rojo recipe, I blend ripe Roma tomatoes, onion, and garlic to create a fresh, flavorful base, then mix in Mexican crema for a silky, creamy texture.
This Easy Red Spaghetti Recipe is a quick and comforting Mexican pasta made with simple ingredients and ready in under 30 minutes-perfect for busy weeknights or family dinners.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Fresh Tomatoes: Form the base of the sauce.They can be substituted with one 28-oz can of crushed tomatoes.
- Onion & Garlic: Add depth and savory flavor to the sauce.
- Butter: Creates a smooth, velvety texture and adds richness.
- Extra-virgin olive oil: Prevents the butter from burning and enhances the overall flavor and aroma.
- Salt: Brings out the natural flavors. It can be substituted with Knorr granulated chicken bouillon to boost flavor.
- Mexican crema: Balances the acidity of the tomatoes and gives the sauce a creamy, luscious consistency.It can be substituted with sour cream.
- Cheese (queso fresco or cotija): Adds a salty, tangy finish that perfectly complements the creamy tomato sauce.
How to Make Espagueti Rojo
Note: Full instructions are provided in the recipe card below.
- Blend the fresh tomatoes, onion, garlic, and ⅔ cup of water in a blender until completely smooth.
- In a large saucepan, add the butter and extra-virgin olive oil over medium heat, whisking gently until melted.
- Strain the blended tomato mixture into the pan to remove the skins and seeds.
- Season with 2 to 3 teaspoons of salt or chicken bouillon powder. Simmer over medium heat for 10 minutes, then reduce to medium-low and cook another 10 minutes, stirring occasionally, until thick and rich.
- Turn off the heat. In a small bowl, whisk ½ cup of the hot sauce with ½ cup of Mexican crema, then stir it back into the pan until creamy and smooth.
- Bring 4 quarts of water to a boil. Add 1 tablespoon of salt and 1 (200 g) package of spaghetti. Cook, stirring often, until almost al dente. Reserve ½ cup of the pasta water, then drain.
- Reheat the sauce over low heat, add the drained spaghetti, and toss gently for 2 to 3 minutes, adding a splash of the reserved water if needed.
- Serve immediately, topped with crumbled queso fresco or cotija.
Hint: Use ripe tomatoes for the best color and flavor. If you prefer a more rustic sauce, skip the blender and leave out the water. Simply core the tomatoes, cut them into ½-inch pieces, and finely grate or mince the onion and garlic. Cook everything slowly over low heat until the tomatoes break down and the sauce naturally thickens.
Storage, Make Ahead, & Freezing
Storage: Store the sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of water if needed to restore its creamy texture.
Make Ahead: Prepare the sauce a day in advance and keep it refrigerated. For the best flavor, cook the pasta fresh before serving and toss it with the warmed sauce just before eating.
Freezing: I don't recommend freezing this sauce-it's best enjoyed fresh.
Camila's Tips & Variations
- If you like a little heat, blend one small lightly toasted chile de árbol with the tomatoes.
- Add shredded chicken or sautéed shrimp to turn it into a complete meal.
- If the sauce tastes too acidic, stir in a small pinch of sugar to balance the flavor.
Frequently Asked Questions
Why did my sauce curdle after adding the crema?
This happens if the crema is too cold. Always temper it by mixing a small amount of warm sauce into the crema first, then slowly add it back to the pan.
Can I use canned tomatoes instead of fresh?
Yes. You can substitute with one 28 oz can of crushed tomatoes for an easier version.
❤️ Love our Espagueti Rojo?
Check out Espagueti Verde recipe-a creamy green pasta made with roasted poblano peppers, cilantro, and Mexican crema.
Pair with
You may also like
Recipe
Espagueti Rojo
Equipment
- Large saucepan or skillet
- Wooden spoon or whisk
- Large pot for pasta
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 2 garlic cloves , minced
- 2 pounds plum tomatoes , cored and cut in half
- 1 medium yellow onion , roughly chopped
- 2 to 3 teaspoons kosher salt or granulated chicken bouillon , adjust to taste
- ½ teaspoon black pepper
- ½ teaspoon sugar , optional
- ½ cup crema (or sour cream)
- 1 pound spaghetti
Instructions
- Blend the fresh tomatoes, onion, garlic, and ⅔ cup of water in a blender until completely smooth. In a large saucepan, add the butter and extra-virgin olive oil over medium heat, whisking gently until melted.
- Pour the blended tomato mixture through a fine-mesh strainer into the pan to remove the skins and seeds, creating a smooth, silky base for the sauce. Season with 2 to 3 teaspoons of salt or chicken bouillon powder, adjusting to taste.
- Cook the sauce for 10 minutes, then reduce the heat to medium-low and continue cooking for an additional 10 minutes, stirring occasionally, until it thickens and deepens in color (approximately 20 minutes total).
- Turn off the heat and temper the cream: transfer about ½ cup of the tomato sauce to a small bowl, then slowly whisk in ½ cup of Mexican crema to bring it to temperature. Once smooth, pour the mixture back into the sauce and stir until fully combined and creamy.
- Meanwhile, bring 4 quarts of water to a boil in a large pot. Add the pasta and 1 tablespoon of salt, and cook, stirring often, until almost al dente. Reserve ½ cup of the cooking water, then drain the pasta.
- Reheat the sauce over low heat, add the drained spaghetti, and toss gently until all the noodles are evenly coated and heated through, about 2-3 minutes. Adjust the consistency with the reserved cooking water as needed. Serve immediately, topped with crumbled queso fresco or cotija.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
