Espagueti Rojo

🥄 Ingredients

• 1 pound Roma tomatoes ((about 4-5))
• Water, (as needed)
• 2 cloves garlic
• ¼ white onion
• 1 teaspoon kosher salt, (plus more to taste)
• 1 tablespoon olive oil
• ⅔ cup Mexican crema (or sour cream)
• 4 ounces cream cheese, (room temperature and cut into cubes)
• 8 ounces spaghetti pasta
• Queso fresco, (for garnish)

👨‍🍳 Instructions

1. 1

   Add the Roma tomatoes and enough water to cover them completely to a medium saucepan over high heat. Bring to a boil and cook for 10 minutes or until softened and the skin starts to peel off.

2. 2

   Reserve 1 cup of the cooking water, then remove the tomatoes from the saucepan with a slotted spoon and transfer them into a bowl or plate. Allow them to cool slightly until you can handle them.

3. 3

   Remove the skin from the tomatoes and place them inside a blender along with the reserved cooking water, garlic, white onion, and salt. Blend until smooth and set aside.

4. 4

   In a large skillet, heat the olive oil over medium heat. Add the blended tomato mixture and cook for 10-15 minutes until the sauce has thickened and coats the back of a spoon.

5. 5

   Add the cream cheese and Mexican crema to the skillet. Whisk continuously until the cream cheese and crema are fully incorporated, about 5 minutes. Remove the skillet from the heat and set aside.

6. 6

   Fill a large pot or Dutch oven with water and stir in a generous amount of kosher salt. Bring to a boil, add the spaghetti, and cook until al dente, about 10 minutes or according to package directions.

7. 7

   Strain the pasta and add it back into the pot. Pour the reserved creamy tomato sauce and toss together until the pasta is evenly coated.

8. 8

   Cook for an additional 1-2 minutes to allow the sauce to incorporate into the pasta.

9. 9

   Serve in bowls and garnish with queso fresco.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.