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Red spaghetti in tomato sauce is a beloved Mexican party side dish served at celebrations. This family-friendly, vegetarian dish is a fresh, crowd-pleasing addition to any fiesta.
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-10 minutes. Drain and set aside.
While pasta cooks, blend the Roma tomatoes, onion, and garlic with 2 cups of water until very smooth. This step ensures a silky sauce base.
In a wide saucepan over medium heat, add vegetable oil. Pour in the blended tomato mixture, carefully, and cook for about 8 minutes, stirring often until the sauce deepens in color and thickens slightly.
Add chicken bouillon powder, salt, and black pepper to the sauce. Stir thoroughly, and simmer on low heat for an additional 5 minutes, allowing flavors to meld.
Add the cooked spaghetti to the tomato sauce. Toss gently with tongs to coat all noodles evenly. Continue to cook uncovered for 2-3 minutes on low, letting the spaghetti absorb the sauce without overcooking. Serve warm.
