Mexican Espagueti Rojo Red Spaghetti

Prep Time
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"Mexican version of really simple spaghetti. Also called Sopa De Pasta Con Crema."

Original is 4 servings
  • Pasta
  • Sauce
  • Garnish


  • 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


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.


No special items needed.

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