Pasta
Tallarines Rojos (Peruvian Red Spaghetti with Tomato and Chili Sauce)
Original name: Tallarines Rojos (Red Spaghetti with Tomato and Chili Sauce)
About this dish
A beloved classic from Peru's cocina criolla, tallarines rojos is a comforting plate of spaghetti swirled in a rich, smoky tomato sauce with a kick of ají amarillo. This home-style recipe balances the sweetness of tomatoes with the warmth of Peruvian chilies, creating an everyday pasta that feels special.
It's the kind of meal that reminds me of Sunday lunches at my grandmother's, where a simple pot of red sauce ruled the table.
Ingredients
UK and US measurements are both included for every recipe.
spaghetti
grain400 g
Imperial measurement: 14 oz
tomatoes, roughly chopped
vegetable6 medium (about 700 g)
Imperial measurement: 6 medium (about 1.5 lb)
red onion, finely chopped
vegetable1 medium (about 150 g)
Imperial measurement: 1 medium (about 5 oz)
garlic cloves, minced
vegetable3 cloves
ají amarillo paste (or fresh ají amarillo, seeded and minced)
seasoning2 tablespoons
tomato paste
vegetable2 tablespoons
vegetable or chicken broth
liquid1 cup (240 ml)
red wine (optional)
liquid¼ cup (60 ml)
Imperial measurement: ¼ cup (2 fl oz)
olive oil
fat3 tablespoons
dried oregano
herb1 teaspoon
ground cumin
spice½ teaspoon
salt, divided
seasoningto taste
black pepper, freshly ground
spice¼ teaspoon
grated Parmesan cheese, for serving
dairy½ cup (50 g)
Imperial measurement: ½ cup (1.8 oz)
fresh parsley, chopped, for garnish
herb2 tablespoons
Method
Cook the spaghetti
10 minsBring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
Make the sauce base
5 minsWhile the spaghetti cooks, place the chopped tomatoes in a blender and puree until smooth. Set aside.
Sauté the aromatics
4 minsIn a large skillet, heat the olive oil over medium heat. Add the red onion and cook until translucent, about 3 minutes. Add the garlic and ají amarillo paste, and cook for another minute until fragrant.
Add the tomato puree
2 minsPour the tomato puree into the skillet. Stir in the tomato paste (if using), oregano, cumin, salt, and pepper. Let the sauce come to a lively simmer.
Simmer and deepen the flavor
15 minsIf using wine, pour it in now and let it cook down for a minute. Then stir in the broth and reduce the heat to low. Simmer uncovered for 10 to 15 minutes, stirring occasionally, until the sauce thickens and the flavors meld. If it seems too thick, add a splash of the reserved pasta water.
Combine the pasta and sauce
3 minsAdd the cooked spaghetti to the skillet, tossing to coat every strand with sauce. If the sauce needs loosening, add pasta water a few tablespoons at a time.
Serve
2 minsServe hot, topped with grated Parmesan and chopped parsley. Add an extra dollop of ají amarillo for heat if desired.
Equipment
- Large pot for pasta
- Large skillet
- Blender
- Colander
- Wooden spoon
Nutrition facts
Tips
- If fresh ají amarillo is hard to find, buy the frozen paste online or at a Latin market, a little goes a long way, so taste as you cook.
- Don't skip the wine—it adds acidity and depth.
- If.
- If you're not a drinker, a splash of balsamic vinegar mixed with water will do the trick.
- For a richer sauce, stir in a tablespoon of butter just before mixing with the pasta, it gives a glossy, velvety finish.
- To make it gluten-free, swap spaghetti for your favorite gluten-free pasta, and ensure the broth and tomato paste are certified GF., Leftovers keep well for 2 days, reheat slowly with a splash of broth or water to loosen, and enjoy for lunch.
Serving suggestions
- Serve with a crunchy green salad dressed in lime and olive oil, and maybe a slice of avocado onto the side for a creamy counterpoint.
- For.
- For a traditional touch, grate queso fresco or Parmesan over the top and add a pinch of cumin.
Rate this recipe
No ratings yet. Be the first to rate it.
Recipe by
Valeria Paredes
Specialises in Peruvian cuisineValeria makes causa rellena with layers of potato, chicken, and avocado. She is a potato architect.
Describe yourself in three words: Layered, potato-y, avocado love.