Creamy Mexican Spaghetti (Espagueti Rojo)
Creamy, red spaghetti, (is Espagueti rojo in spanish) in a boiled sauce made of tomato, onion, garlic- blended and slow simmered with Mexican crema or sour cream and cream cheese.
Ingredients
- 5 Roma tomatoes
- 1/2 White Onion
- 4 Garlic Cloves
- 1 16oz spaghetti noodles
- 4 tbsp butter
- 1/2 block Cream cheese room temperature
- 3/4 cup Sour cream room temperature
- 1 tbsp chicken bouillon
- 1 tsp salt to taste
Instructions
- In a stock pot, boil salted water and add spaghetti noodles, tomatoes, onion.
- With a sharp knife, cut off the tip of a whole garlic head and add to boiling ingredients.
- When tomato skins start peeling take out tomatoes and onion with a slotted spoon. Place tomatoes and onion in your blender and let cool for a few minutes.
- When you take out the garlic, squeeze cloves out of skin into your blender (you decide how many garlic cloves you like- I’m a garlic girl so watch me add the whole head of garlic to add sweetness and a nuttier note to my sauce. Plus it’s satisfying!) Let cool with other ingredients.
- Place noodles in strainer and in the same pot where everything boil, melt your butter on low heat.
- Now that tomatoes, onion and garlic had a few moments to cool, blend sauce together and pour over your melted butter.
- While sauce combines on a low simmer, add your room temperature cream cheese and sour cream, stir.
- Once cream cheese and sour cream are integrated into sauce, add your chicken bouillon and melt to combine. Taste for salt.
Notes
Save time! Try adding the tomatoes, onion and garlic to the same pot where you're boiling the noodles! At the end of the day, they both need to boil so you're saving time cooking and cleaning by only using one pot while flavoring your pasta noodles!