Mexican Espagueti Rojo Red Spaghetti

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.