Puerto Rican Spaghetti Recipe

I just made Puerto Rican Recipes-style spaghetti that hits like a flavor freight train and I am not sharing the garlic bread.

I can’t shut up about this Puerto Rican Spaghetti because it hits every time. I adore the punch of adobo, sazon, and bright sofrito mingling with tomato and garlic so the sauce stomps into your mouth.

I’m obsessed with how the noodles soak it up, turning dinner into loud, spicy, saucy joy. It’s proudly rooted in Puerto Rican Cuisine, not some watered-down idea.

And yeah, it screams Spaghetti Recipes but with Boricua attitude. Garlic bread makes it unstoppable.

Messy forks, sauce on your shirt, zero regrets. That first bite?

Instant, unapologetic happiness. I want more right now, no holding back.

Ingredients

• Spaghetti — the cozy noodle that soaks up sauce.
• Olive oil — keeps things silky and non-sticky.
• Yellow onion — sweet bite and kitchen comfort.
• Green bell pepper — fresh crunch and mild tang.
• Garlic — punchy aroma that makes it homey.
• Plus sofrito — bright base, it’s Puerto Rican heart.
• Tomato sauce — smooth body for the whole dish.
• Crushed tomatoes — chunky, rustic tomato goodness.
• Tomato paste — deep, concentrated tomato richness.
• Vegetable broth — adds savory warmth without heaviness.
• Sazon seasoning — that signature color and savory zing.
• Adobo — simple salt-pepper-herb comfort seasoning.
• Dried oregano — earthy, slightly bitter herb note.
• Cumin — toasty warmth and subtle smokiness.
• Sugar — tames tomato acidity, keeps it balanced.
• Red pepper flakes — optional heat kick, use sparingly.
• Salt and black pepper — basics that tie it together.
• TVP or lentils — hearty vegan protein, satisfying chew.
• Plus cilantro or parsley — fresh finish, bright pop.
• Vegan parmesan or yeast — cheesy umami without dairy.
• Baguette — for garlic bread, crusty dipping magic.
• Vegan butter — melts into toasty garlic goodness.
• Garlic for bread — sharp, aromatic, pure comfort.
• Parsley for bread — fresh green lift on top.

Ingredient Quantities

• 1 lb (450 g) spaghetti
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 4 garlic cloves, minced
• 1/2 cup sofrito (store bought or homemade, it works either way)
• 1 (15 oz) can tomato sauce
• 1 (14 oz) can crushed tomatoes
• 2 tbsp tomato paste
• 1 cup vegetable broth
• 1 packet sazon seasoning (or about 1 tbsp)
• 1 tsp adobo seasoning
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1 tsp sugar (to balance acidity)
• 1/4 tsp red pepper flakes, optional
• Salt and black pepper to taste
• 1 cup TVP (textured vegetable protein), rehydrated, or 1 1/2 cups cooked brown lentils for a vegan protein option
• 1/4 cup chopped fresh cilantro or parsley, optional
• Vegan grated parmesan or nutritional yeast, for serving optional
• To serve with garlic bread: 1 baguette, 4 tbsp vegan butter, 2 garlic cloves minced, 2 tbsp chopped parsley

How to Make this

1. Bring a large pot of salted water to a boil and cook 1 lb (450 g) spaghetti until just shy of al dente per package directions, drain reserving about 1 cup pasta water, set aside.

2. Meanwhile heat 2 tbsp olive oil in a large deep skillet or Dutch oven over medium heat; add 1 diced yellow onion and 1 diced green bell pepper, sauté until softened about 5 minutes, then add 4 minced garlic cloves and cook 30 seconds until fragrant.

3. Stir in 1/2 cup sofrito and cook 2 minutes to bloom the flavors, then add 2 tbsp tomato paste and cook another minute, scraping up any browned bits.

4. Pour in 1 (15 oz) can tomato sauce, 1 (14 oz) can crushed tomatoes and 1 cup vegetable broth; whisk to combine and bring to a gentle simmer.

5. Season the sauce with 1 packet sazon (or about 1 tbsp), 1 tsp adobo seasoning, 1 tsp dried oregano, 1/2 tsp ground cumin, 1 tsp sugar, 1/4 tsp red pepper flakes if using, and salt and black pepper to taste; simmer uncovered 10 to 12 minutes to reduce and concentrate flavors.

6. If using TVP, rehydrate 1 cup TVP in hot water or broth and squeeze out excess before adding to the sauce; if using lentils, stir in 1 1/2 cups cooked brown lentils now; simmer 5 more minutes so the protein soaks up the sauce.

7. Taste and adjust seasonings, add a splash of reserved pasta water if sauce seems too thick, then toss the cooked spaghetti directly into the sauce until well coated, letting it finish cooking together for 1 to 2 minutes so the noodles absorb flavor.

8. While sauce simmers, make garlic bread: preheat oven to 400 F, slice 1 baguette, mix 4 tbsp vegan butter with 2 minced garlic cloves and 2 tbsp chopped parsley, spread on baguette slices and bake on a sheet for 8 to 10 minutes until golden.

9. Serve spaghetti topped with 1/4 cup chopped fresh cilantro or parsley if using, and vegan grated parmesan or nutritional yeast to taste; serve hot with the garlic bread on the side.

Equipment Needed

1. Large pot for boiling pasta
2. Colander or pasta strainer
3. Large deep skillet or Dutch oven
4. Chef’s knife
5. Cutting board
6. Wooden spoon or heatproof spatula
7. Measuring cups and spoons
8. Baking sheet (for garlic bread)

FAQ

Puerto Rican Spaghetti Recipe Substitutions and Variations

• Spaghetti: swap with bucatini, linguine, or thin fettuccine if you want a chewier bite. Or use gluten free spaghetti for GF folks.
• Sofrito: no sofrito on hand? Sauté 1/2 cup finely diced onion + 1/2 cup green pepper + 2 cloves garlic until soft, or use 1/3 cup store-bought pesto mixed with 1 tbsp lime juice for a different but tasty punch.
• TVP or lentils (protein): replace with 1 lb crumbled firm tofu, 2 cups chopped cremini mushrooms, or 1 1/2 cups canned chickpeas, lightly mashed for texture similar to ground meat.
• Tomato sauce/crushed tomatoes: use 2 cups passata, or 1 (28 oz) can diced tomatoes blended smooth, or 2 cups fire roasted tomatoes for a smokier flavor.

Pro Tips

1) Let the sauce simmer a little longer than you think it needs. Cook it low and slow for 15 to 20 minutes if you can, stirring now and then. It deepens the flavor and prevents that bland, canned-tomato taste. If it gets too thick, add reserved pasta water a splash at a time until it feels right.

2) Season in layers, and taste instead of guessing. Season the sofrito stage, taste after the tomatoes reduce, then again after adding the TVP or lentils. Little tweaks of salt, sugar, or acid at each step make a big difference. Dont be shy with the sazon or adobo but keep tasting so it doesnt get too salty.

3) Handle the TVP and lentils like real meat for best texture. Squeeze most of the rehydration water out of TVP and fry it a bit before adding to the sauce so it browns and holds texture. If using lentils, toast them briefly in the pan with a bit of oil and garlic before they go into the sauce to avoid a mushy finish.

4) Finish the pasta in the sauce and use pasta water like a secret weapon. Toss the spaghetti in the simmering sauce off the heat for 1 to 2 minutes so the noodles suck up flavor. Use that reserved pasta water to loosen the sauce and help it cling to the pasta, especially if you want a silky mouthfeel.