Spaghetti in Red Chile Sauce
8 ounces spaghetti
1/2 cup melted butter
1/2 cup evaporated milk or heavy cream
1 garlic clove, mashed
2 cups red enchilada sauce
1 cup grated Monterey jack cheese
3 tablespoons grated Parmesan cheese
1 teaspoon Mexican oregano
Cook spaghetti with salt; drain. Add melted butter and evaporated milk or heavy cream mixed with garlic.
Fold in warm red enchilada sauce. Add salt and pepper to taste. Spoon into a long baking dish.
Sprinkle with mixed cheeses and oregano.
Bake, covered, at 325 degrees F, until bubbling, about 15 minutes. Check often as red sauce tends to scorch easily.
Cook spaghetti al dente and drain.
Melt remaining butter.
Toss spaghetti with butter and warm cream.
Add basil, salt and pepper to taste.
Toss with cheese and vegetables.
Sprinkle with parsley.
Garnish with cherry tomatoes.