After the noodles get some nice color, they’ll braise in a tomato-enriched adobo sauce until jammy and creamy, not saucy. This method goes way beyond a standard pot of spaghetti with sauce—instead, infusing each noodle with the slightly smoky flavors of canned adobo sauce. The flavors are so mild and comforting it’s a hit for kids, too. Sour cream and avocado cut through the richness, and fresh cilantro brightens the whole dish. Stir it often to allow for even cooking of the noodles and prevent scorching at the bottom. Shop for Manischewitz fine egg noodles or fideo noodles.
