Mexican Spaghetti Pasta

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Mexican Pasta is a delicious and filling dish that combines the best of Italian and Mexican cuisines. Its versatility and numerous variations allow it to be adapted to various preferences.

The history of this dish is a fascinating blend of culinary influences. Pasta was introduced in Mexico during the Spanish colonization, and the use of local ingredients, such as chipotle chili and Cotija cheese, gives this traditional Italian dish a unique Mexican twist.

In my version of Mexican Pasta, I had to substitute some of the original ingredients simply because I couldn’t find the originals. However, I tried to choose substitutes that were most similar in texture and taste. Furthermore, I do not insist on substitutions, offering a list of original Mexican pasta ingredients as the main ones.

The advantages of this variant are a great balance of tastes and textures, as well as the use of easily accessible ingredients. The only possible drawback could be the potential spiciness of the dish, but you can adjust it to your own taste by reducing the amount of chili.

The taste of this Mexican pasta represents a complex symphony. The spiciness of the chipotle or chili harmonizes with the creaminess of the dish, and the Cotija cheese or feta gives the dish saltiness. Tomato paste adds a hint of sweetness and acidity, tying everything together.

⏱ Cooking time — 40 minutes overall. Includes 25 minutes of preparation and cooking + 15 minutes unattended.

🥣 Ingredients

🍽 For 6 servings:

I give a list of the original ingredients that are used in Mexico to make this pasta, but since I couldn’t find some of them on the market, I indicate in parentheses what I substituted)

• 450 g spaghetti (1 lb)
• 1 bouillon cube (or 400 ml chicken or vegetable broth)
• 2 chipotle chilies in adobo sauce + 2 tbsp. (1 oz) sauce (3-5 dried red chilies)
• 300 g (10.6 oz) Mexican table cream (substitute: 150 g (5.3 oz) heavy cream (33%+) + 150 g (5.3 oz) sour cream (15-20%) + juice of 1/4 lime)
• 2 tbsp (1 oz) vegetable oil (for pan)
• 1 small yellow onion
• 2-3 garlic cloves
• 2 tbsp (1 oz) tomato paste (or 3-4 tbsp tomato purée)
• 60 g (2.1 oz) cream cheese (Philadelphia or similar)
• 60 g (2.1 oz) grated Cotija cheese (can be substituted with feta)
• ½ tsp. (0.1 oz) dried oregano
• ½ tsp. (0.1 oz) ground cumin (Zira)
• 1-2 sprigs of coriander
• Salt and pepper to taste

 🔪Directions

Cooking Spaghetti

Pour about 2-3 liters of water into a large pot, place it on the fire and bring it to a boil.

Salt the water with a generous pinch of salt, break up 1 bouillon cube and add it to the pot (if you are using broth, skip this step), stir.

Pour 450 g (1 lb) of spaghetti into the pot and stir carefully to submerge all the spaghetti in water. When all the spaghetti is covered with water, start the timer and cook for 2 minutes less than indicated on the package, stirring constantly for the first 30 seconds.

Preparing ingredients

Place 3-5 dried red chilies in a small bowl, pour boiling water over them, cover, and set aside. If using chipotle in adobo sauce, skip this step.

Cut off the stem from 1 small onion, cut it in half by cutting through the root, peel it, and remove the root. Dice each half into small cubes.

Peel and finely chop 2-3 cloves of garlic with a knife.

Drain the spaghetti and prepare the chili

By this time, the spaghetti should be almost ready, stir it again.

Save 400 ml of the pasta cooking water and drain the rest.

Then mix the spaghetti with 2 tbsp. of vegetable oil, transfer them to a bowl, stir and set aside.

Take out the chilies from the bowl, finely chop them.

Preparing the vegetable sauce

In a deep frying pan or a wide pot, heat 2 tbsp. of vegetable oil for frying over medium heat.

Add the chopped onion and cook, stirring occasionally, for about 3-4 minutes over medium heat.

Add the chopped garlic and chili. Cook, stirring frequently, for about a minute.

Add ½ tsp. (0.1 oz) dried oregano and ½ tsp. (0.1 oz) ground cumin, cook for another minute, stirring from time to time.

Adding tomato paste and water

Add 2 tbsp. (1 oz) of tomato paste (or 3-4 tbsp. of tomato puree), mix well.

Pour in 50 ml of pasta cooking water, stir and simmer on low heat for 3 minutes. Pour in the remaining 350 ml of pasta cooking water, stir and bring to a boil.

Salt and pepper to taste.

After boiling, simmer the sauce on low heat for 5-7 minutes to thicken, stirring occasionally.

Adding spaghetti and cheese to the sauce

Add spaghetti to the finished sauce. Simmer on medium heat for 1-2 minutes, constantly stirring, then turn off the heat.

Add half of the Mexican table cream (or half of the replacement from cream, sour cream, and lime juice) and stir.

Add 60 g (2.1 oz) of cream cheese (Philadelphia or similar) and 60 g (2.1 oz) of grated Cotija cheese (can be replaced with feta) and stir, trying to evenly distribute the pieces of cheese.

Serving the dish

Serve on plates, drizzle with the remaining sauce from the cream and sour cream mixture, garnish with cilantro and serve with lime slices.