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Mexican Espagueti Rojo Red Spaghetti

Created by dienia b on July 17, 2023

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.