Mexican Spaghetti + Video
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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!
Mexican Spaghetti
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.
Serving Suggestions
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.
Enjoy!
With love, from our simple kitchen to yours.
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Mexican Spaghetti (Easy One Pot Recipe) + Video
Ingredients
- 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
Instructions
- 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!
Video
Donna’s Notes
Nutrition
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
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Why does the recipe state use cilantro and the pic is Basil not cilantro?
That was for the other recipe The one pot Cheesy Pasta and Sausage,that has the Basil .
Where is this recipe with Basil?
If you click on the picture with the basil it will bring you to the recipe.
Yum!
An interesting combination of ingredients, looks like a winner. When a mexican dish is cooked with pasta the pasta is called fideo.
No it's not. Fideo is what we call Vermicelli noodles.
Actually if you translate Fideo in espanol it means noodle. So technically Bobs comment is very close to truth. If you don't believe me use a translator app.
One pot AND ready in 20? Sign me up! This looks amazing. I love easy and delicious weeknight pasta meals!
To be more precise fideo is a type of pasta which is vermicelli.
Cauld you tell me what Kosher salt is please, i'm from Australia. thank you
It's just a chunkier kind of salt. Use regular salt instead but only use half the amount.
Kosher salt is just pure salt with no iodine added, also called canning salt.
I made this last week with some fresh ingredients from my garden. I love one pot meals, not only was this easy and fool proof, it was so fresh, light tasting and savory. I hope everyone tries it.
Is it necessary to have the cilantro? I really dislike cilantro and this recipe sounds very good otherwise.
Hi Ernie! 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. Enjoy and let us know how it goes.
Hi! I would substitute cumin – a very Mexican flavor.
Also, in your tip you mention subbing chorizo – but its NOT cooked sausage. How would you do that?
Please notify me!
Saw this in Facebook. Just tried it. Added cream cheese as suggested to cut the spiciness simply to appease children's pallets. Turnes out delicious! Whole family complimented the dish.
Awesome! so happy you loved it. Kids can be tough, the cream cheese is perfect. Thank you for coming by to leave feedback!
You can also use cottage cheese to cut the spiciness.
What is the sauce made out of? I'm looking at the recipe and it says add 4 ounces of cream cheese to the sauce. Or, did I miss that in the recipe?
The sauce is made in the pot as the ingredients cook. You add the cream cheese directly to the pot if desired. I leave it out and it is perfect for me. I like spice! But more tender palates may prefer the cream cheese added.
Hey how you doing My question is I'm going to make the Mexican pasta do I add salsa because I see at the beginning of the page you said I can add my favorite salsa
Actually the recipe includes the ingredients traditionally found in salsa. You can make adaptations as desired but it is amazing as is. Enjoy and let us know how it goes.
Usually, I don't comment on a recipe, but I will have to this one time. This recipe is awesome. I tried your recipe. I added salsa, taco seasoning and mozzarella cheese. I used turkey smoked sausage (since I don't eat pork), Mt. Olive crushed jalapeno and Veggie Spaghetti. Delicious! I raved about your recipe to my sister and best friend. Now, they want to try it. Of course, I put in pdf file and sent to their phone to try it. Thank you, Donna for sharing your recipes. Oh by the way, I added the cream cheese because I used too much jalapeno…it works and yum. It is a keepa for me! And, I am a follower on all your social medias. Lol.
Have you tired it with shrimp and the hot sausage? I want to make this tomorrow with both
Just made this for dinner tonight but add bell peppers instead of tomatoes (my bf dislikes them) and added sour cream to bring down the spice a notch. Turned out absolutely delicious
This looks awesome……going to try tonight
Could you use chicken instead? Cook it first?
Chicken instead?
I have used this recipe with several versions. First I used the original. Second, I used jalapeno sausage. Third, regular sausage but a sliver of jalapeno pepper and 1 can rotel and used 4 cups of water instead of the 5 cups. No cilantra since some can't eat it. They were all great. Nothing like a basic recipe that can be changed & still soooo good. Thanks for a great one.
This recipe is great! I have made it with several versions and it still turns out great. No matter what you change it is simple and easy. I have enjoyed it soo much. Thanks!
Made this last night. Followed recipe. It was OK, but something was missing. Will try adding some salsa and cheese with the leftovers.
How much green chiles do I use if I don't want to use the jalapeno?
what sauce is used for the one pot cheesy pasta and sausage?
Very yummy! Even the kids approved! Definitely add the cream cheese!
If you make 1/2 of the recipe and use only 1/2 lb of spaghetti, how much water do you use?
Can you replace the pasta with rice?