Espagueti rojo – spaghetti in tomato and cream sauce
Spaghetti in a smooth sauce of blended tomatoes and crema – in Mexico a 'sopa seca', the course served before the main dish, often instead of rice.
- 25 minTime
- 10 minHands-on
- 4Portions
- ≈ $17per portion
- 400kcal per portion
Ingredients for 4 portions
- 200 gPasta, spaghetti
- 4Tomatoes
- ½Yellow onion
- 1 cloveGarlic
- 250 mlChicken stock
- 1 tbspButter
- 200 mlMexican crema
- to tasteSalt
- 80 gChihuahua cheese, grated
Method
- Bring a large pan of salted water to the boil. Cook the spaghetti for about 10 minutes, until soft, and drain.
- Meanwhile, blend the tomatoes with the onion, garlic and chicken stock until smooth.
- Melt the butter in a wide pan, pour in the tomato sauce and simmer over medium-low heat for 10 minutes, until slightly thickened and deeper in colour.
- Stir the crema into the sauce, season with salt and bring just to the boil. Add the spaghetti and toss over low heat for 2–3 minutes, until well coated.
- Serve with the grated cheese on top.
The cost is estimated from average prices in Mexico (PROFECO, Quién es Quién en los Precios (datos abiertos), 2026-07).
