Espagueti rojo

Hey foodies! I'm so excited to finally share my go-to recipe for Espagueti Rojo, that incredible Mexican Red Spaghetti you just can't get enough of. I've perfected this version to be super creamy and absolutely bursting with flavor, making it a perfect homemade meal for any day of the week. Forget bland pasta, this Mexican creamy red spaghetti will become a staple in your kitchen! I often make my spaghetti rojo con carne molida (with ground beef) because it adds such a satisfying heartiness. But honestly, it's just as delicious without! What I love most is how simple this receta de espagueti rojo is, proving that authentic flavors don't have to be complicated. Here's how I make my favorite espagueti rojo casero: Ingredients I use: 1 lb spaghetti 2-3 ripe Roma tomatoes (or a 15oz can of diced tomatoes) 1/4 onion, roughly chopped 1-2 cloves garlic 1-2 chipotles in adobo (adjust to your spice preference, optional) 1/2 cup chicken broth 1/2 cup Mexican crema or heavy cream (for espagueti rojo con crema) 1/4 cup grated Parmesan or Cotija cheese, plus more for serving 2 tbsp olive oil Salt and pepper to taste (Optional: 1 lb ground beef, if making spaghetti rojo con carne molida) My Easy Steps: Cook the Spaghetti: Boil your spaghetti according to package directions until al dente. Drain and set aside. Prepare the Sauce Base: If using fresh tomatoes, boil them until their skin starts to peel, then remove. In a blender, combine tomatoes, onion, garlic, chipotles (if using), and chicken broth. Blend until very smooth. Sauté (Optional Ground Beef): If adding ground beef, heat 1 tbsp olive oil in a large skillet. Brown the beef, breaking it up, then drain any excess fat. Remove beef and set aside. Cook the Sauce: In the same skillet, heat the remaining 1 tbsp olive oil. Pour in the blended sauce mixture. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Season with salt and pepper. Make it Creamy: Stir in the Mexican crema (or heavy cream) and 1/4 cup cheese until fully incorporated and heated through. Combine: Add the cooked spaghetti and the cooked ground beef (if using) to the sauce. Toss gently to coat everything evenly. Con qué acompañar el espagueti? (What to serve with it?) I always find that a simple side enhances this dish. My favorite pairings include: Warm tortillas: Perfect for scooping up extra sauce! A fresh green salad: A light, crisp salad with a simple vinaigrette provides a nice contrast. Refried beans or charro beans: For a more substantial Mexican feast. Garlic bread: Who doesn't love dipping garlic bread into a rich, creamy sauce? Grilled chicken or steak: If you want extra protein without mixing it into the pasta. This red spaghetti mexican dish is truly versatile. I sometimes add a pinch of cumin or oregano to the sauce for an extra layer of flavor. It's truly one of my favorite mexican red pasta dishes to whip up. Give it a try, and let me know how you like my espagueti rojo recipe!