Ingredients:

  • 1 lb / 450 g Dried Spaghetti
  • 1 Tbsp Kosher Salt (for pasta water)
  • 1 Tbsp / 15 ml Olive Oil
  • 4 medium / 400 g Ripe Roma Tomatoes
  • 1/2 medium / 75 g Yellow Onion (Roughly chopped)
  • 3 large Garlic Cloves
  • 3 cups / 720 ml Low-sodium Chicken Stock
  • 1 whole Chipotle Pepper in Adobo Sauce, seeds removed (optional)
  • 1 tsp / 5 ml Dried Oregano (Mexican preferred)
  • Salt and Black Pepper, To taste
  • 4 Tbsp / 56 g Unsalted Butter
  • 1/4 cup / 60 ml Double Cream (Heavy Cream)
  • 1/4 cup / 25 g Grated Cotija or Parmesan Cheese (for mixing into the sauce)
  • 1 tsp Sugar
  • Handful Fresh Coriander (Cilantro), chopped (for garnish)
  • 2 Limes, cut into wedges (for garnish)
  • Extra Cotija Cheese (for serving)

Instructions:

  1. Prepare the Sauce Base: Bring a small pot of water to a boil, lightly score the tomatoes, blanch for 60 seconds, then transfer to an ice bath and peel the skins (optional). Combine the peeled tomatoes, 1/2 onion, garlic cloves, chipotle pepper (if using), oregano, and 2 cups (480 ml) of chicken stock in a blender. Blend until perfectly smooth. Optionally, strain the mixture through a fine-mesh sieve for a silky texture.
  2. Cook the Pasta: Bring a large stockpot of salted water to a rolling boil. Add the spaghetti and cook until al dente. Reserve approximately 1 cup (240 ml) of the starchy pasta cooking water before draining. Drain the spaghetti and toss lightly with 1 Tbsp of olive oil.
  3. Sauté and Simmer the Sauce: Melt the butter in a large frying pan over medium heat. Pour the strained red sauce mixture into the melted butter. Bring to a gentle simmer and cook for 5 minutes, allowing the butter and tomato to emulsify and the flavors to deepen.
  4. Finish the Sauce: Pour in the remaining 1 cup (240 ml) of chicken stock and the 1 tsp of sugar. Bring back to a simmer. Stir in the Double Cream and the 1/4 cup of Cotija/Parmesan cheese until the sauce is velvety smooth. Reduce the heat to low.
  5. Combine and Serve: Add the drained spaghetti directly into the simmering sauce. Toss thoroughly until coated. If the sauce is too thick, add a tablespoon of reserved pasta water at a time until the desired consistency is reached. Remove from heat, let rest for 2-3 minutes, and serve immediately, topped with fresh coriander, extra cheese, and a lime wedge.