Espagueti Rojo

Step 1

Place tomatoes on a pot and cover with water, bring to a boil 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. Remove the skin, cut them in half, and remove the seeds too.

Step 3

Place tomatoes on a blender and add onion, garlic, oregano, and 1 cup of the cooking water. Blend until smooth.

Step 4

In a large pan heat the oil over medium-low heat. Add butter and allow to melt, then pour in the tomato sauce.

Step 5

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 6

Add cream cheese and Mexican crema (read notes). Stir until everything is nicely combined.

Step 7

Adjust salt and pepper, and let it simmer for 3 more minutes or until the sauce thickens a little bit. Set aside.

Step 8

Cook your spaghetti al dente as instructed in the package.

Step 9

Return the pan with the creamy tomato sauce to the stove and place it over medium-high heat.

Step 10

Strain your spaghetti and add it to the pan.

Step 11

Stir for 1 minute to coat nicely the spaghetti and finish the cooking.

Step 12

Serve with queso fresco on top.