Mexican Spaghetti + Video
This post may contain affiliate links. Please read my disclosure policy.
Mexican spaghetti is a one-pot meal of sausage and noodles in a zippy, salsa-inspired sauce. This spicy spaghetti with sausage is perfect for nights when you can’t spend a lot of time prepping dinner. Make this 20-minute recipe for dinner tonight!
If you need a quick 30-minute meal idea for dinner and your family loves the spicy kick of Mexican food, this one-pot Mexican pasta dinner is a must-make!
Your favorite salsa ingredients come together with tender pasta and spicy sausage for a knock-your-socks-off meal. It’s so easy, it practically cooks itself!
This Mexican spaghetti recipe is a busy family’s dream meal, because everything cooks together in a large pot on the stovetop. One-pot pasta dinners are the best!
It’s made the same way as our Greek chicken pasta and Italian one pot spaghetti recipe.
If you like Mexican foods with a mild spicy heat, then definitely check out our recipe for Mexican corn skillet as well.
It’s ready in 25 minutes with just a handful of ingredients.
Ingredient Notes and Substitutions
- Sausage – Feel free to use your favorite variety. I like hot Italian sausage, but chorizo would taste just as great.
If you don’t like spicy dishes, use a mild link sausage instead.
- Jalapeno – Replace this with canned diced green chiles or leave it out entirely. You can also remove the seeds to make your Mexican spaghetti less spicy.
If you use fresh chili peppers, be sure to wear gloves to protect your skin from the irritating oils found in all chiles.
- Water – For more flavor, use an equal amount of vegetable or chicken stock instead of water.
How to Make Mexican Pasta
This one-pot Mexican pasta recipe couldn’t be any easier to make.
Just combine everything in a deep, wide pot, so there is plenty of room for the spaghetti noodles.
Then, bring it to a boil, cover, and simmer until the pasta is cooked!
Mexican Pasta Recipe Variations
Want a creamier sauce?
Add 4 ounces of cream cheese at the end and stir until melted and well incorporated.
This is also a great way to tone down the spiciness of your Mexican spaghetti without losing any flavor.
Try a different type of pasta.
This Mexican pasta recipe is extremely flexible and will work with nearly any shape of noodles.
Just keep in mind that using a larger or thicker variety of pasta may affect the cooking time, so make adjustments accordingly.
Sturdier long pasta like fettuccine and linguine can support the sausage and sauce better than more delicate varieties like angel hair.
For short pasta, choose a medium-sized variety like rotini, penne, cavatappi pasta, or even cavatelli.
Avoid smaller shapes like macaroni or shells, which are more likely to overcook.
While Mexican pasta is a complete meal on its own, you can’t go wrong with a fresh salad on the side. If you don’t feel like greens, try my Street Corn Salad instead.
You could even use this Mexican spaghetti recipe to make spaghetti tacos!
Load spaghetti with sausage into your taco shells, then top with sour cream, guacamole, extra cheese, or salsa.
Mexican Spaghetti Recipe FAQ
It sure is! Transfer any leftover spaghetti with sausage to a sealed container and refrigerate for 3 to 4 days. Reheat in the microwave or on the stove, adding a splash of water or broth as needed for moisture.
This step isn’t necessary, but you certainly can! Brown the sausage in the bottom of your pot, then toss in the onion for a few minutes while you’re at it.It’s an easy way to deepen the flavor of your Mexican spaghetti even further.
You can leave out the cilantro altogether or even replace it with a teaspoon of dried ground coriander if you want to add a little seasoning.
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Other 30-Minute Meal Recipes
Mexican Spaghetti + Video
- 3 cups halved grape tomatoes, divided
- 1 large onion, sliced
- 1 pound smoked hot sausage links, precooked (sliced into coins)
- 2 jalapenos, sliced (to taste)
- 4 cloves garlic , sliced
- 1 pound dry spaghetti
- 2 tablespoons chopped cilantro, divided
- 1 1/2 teaspoons kosher salt
- 1 teaspoon fresh ground pepper
- 5 cups water
- Reserve (set aside) 1 cup halved tomatoes and 1 tablespoon chopped cilantro.
- Combine remaining ingredients in a large (12″) braising pan or Dutch oven over medium-high heat. Cover and bring to a boil. Once water is boiling, remove the lid and cook 7-9 minutes until pasta is al dente (with a bite to it). Toss pasta with tongs occasionally to keep the pasta from sticking. The liquid will be mostly absorbed when the pasta is finished cooking.
- Add remaining tomatoes and cilantro and toss to combine.
- Serve and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2015, updated and republished May 2023
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
This was delicious!! Whipped it up for my husband tonight and he was quite impressed. So glad it appeared in my email feed today.
Made this tonight. I used chicken broth. When I taste tested the flavor for the spices it was a bit bland. So I put in some chili garlic sauce and boom that hit the spice/heat flavor for my liking. Will make AGAIN!
I love the savory of the sausage with the freshness of the tomato. Will be making this weekly since it’s so fast and easy! I love your one-pot recipes!