Mexican Espagueti Rojo Red Spaghetti
Recipe: #41221
July 17, 2023
Categories: Cheese, Spaghetti, Mexican, Vegetarian Fresh Tomatoes, Cream Cheese, Sour Cream, Mexican Dinner, more
"Mexican version of really simple spaghetti. Also called Sopa De Pasta Con Crema."
Original is 4 servings
Ingredients
- Pasta
-
-
-
- Sauce
-
-
-
-
-
-
-
-
-
-
- Garnish
-
Nutritional
- Serving Size: 1 (630.3 g)
- Calories 563.1
- Total Fat - 32.4 g
- Saturated Fat - 17.6 g
- Cholesterol - 89.5 mg
- Sodium - 1312.1 mg
- Total Carbohydrate - 52.4 g
- Dietary Fiber - 2 g
- Sugars - 6.3 g
- Protein - 20.8 g
- Calcium - 374.4 mg
- Iron - 3 mg
- Vitamin C - 17.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Place tomatoes in a pot with the 6 cups of heavily salted boiling water and cook until tomatoes are soft and the skin is falling off (about 10 minutes).
Step 2
Remove from the hot water and allow them to slightly cool down.
Step 3
Add the spaghetti to the water.
Step 4
Tomato:
Step 5
Remove the skin, cut them in half, and remove the seeds too.
Step 6
Place tomatoes in a blender and add onion, garlic, oregano, and 1 cup of the cooking water.
Step 7
Blend until smooth.
Step 8
In a large pan heat the oil over medium-low heat.
Step 9
Add butter and allow to melt, then pour in the tomato sauce.
Step 10
Season with salt and pepper and cook for 5 minutes or until the sauce thickens to the point it coats the back of a spoon.
Step 11
Add cream cheese and Mexican crema .
Step 12
Stir until everything is nicely combined.
Step 13
Adjust salt and pepper, and let it simmer for 3 more minutes or until the sauce thickens a little bit.
Step 14
Drain the al dente cooked spaghetti.
Step 15
Add spaghetti to the sauce pan.
Step 16
Stir for 1 minute to nicely coat the spaghetti and finish the cooking.
Step 17
Put queso fresco on top.
Tips
No special items needed.
0 Reviews
You'll Also Love
