How to Make Espagueti Rojo (Creamy Mexican Spaghetti)

Espagueti rojo con crema is a creamy Mexican fusion between fideo seco, and spaghetti with marinara sauce. While the recipe is simple to prepare, the flavors are profound due to the garlic, onion, Mexican cream, and sweet tomato sauce that blanket the pasta.

Mexican espagueti con salsa de tomate is much like its Italian counterpart, except that it has a creamy twist and is much easier to prepare. I’m able to whip up this flavorful recipe in fewer than 30 minutes!

My paternal grandmother first made this delightful dish (she called it crema espagueti) for me in her hometown of Acámbaro, Guanajuato during one of our many family visits to Mexico. Her recipe has since travelled thousands of miles and been prepared by me, my mother, and my three sisters. This flavorful recipe has withstood thousands of miles of travel and its popularity only grows with each person who tastes it.

I love serving this creamy Mexican spaghetti with milanesa de pollo and an easy cucumber and tomato salad. Sometimes I serve it as a main course, too!

INGREDIENTS

You’ll need just six ingredient to make this creamy Mexican spaghetti:

• Tomato sauce
• Mexican crema
• Onion
• Garlic
• Salt
• Pasta

RECOMMENDED BY LOLA FOR THIS RECIPE

Enamel Cast-Iron Skillet

When it comes to sautéing, I always reach for a enamel cast-iron skillet because it distributes heat evenly and retains it. VIEW PRODUCT

STEP-BY-STEP INSTRUCTIONS

1. Prepare ingredients

• Dice onion and garlic.
• Prepare skillet over medium heat and once hot, add oil. Once oil is hot, add onion and garlic and sauté until onion becomes translucent, about 3 minutes.
• PRO TIP: Since my daughter doesn’t like chunks of onion or garlic (regardless of how small I dice them!), I sometimes blend the onion and garlic used in this recipe with the tomato sauce and sauté this mixture for a 3-5 minutes in the oil before adding the Mexican cream.

2. Add sauces

• Add tomato and cream sauce

3. Sauté ingredients

• Lower heat to lowest setting and simmer for 15 minutes to allow flavors to meld together. Stir frequently.
• Add salt, to taste.

4. Prepare pasta and mix with sauce

• While sauce simmers, prepare your pasta according to the instructions on package and once it’s ready, strain it.
• Add cooked pasta to tomato cream sauce and toss noodles until fully coated. I like using tongs for this step.
• PRO TIP: I typically only cook my pasta for 8 minutes, or until it is al dente, because it will continue to cook in the sauce.

5. Serve and enjoy

• Serve immediately and enjoy alone or with your favorite protein and side salad.
• PRO TIP: Garnish with additional salt, pepper, and queso cotija if desired.

LOOKING FOR MORE MEXICAN SIDE DISHES?

• Arroz a la primavera
• Arroz rojo
• Arroz al ajillo
• Fideo seco
• Sopa de fideo

This recipe was originally published on October 14, 2014 and updated on March 3, 2025 with step-by-step instructions and pictures.

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