Boil the tomatoes

• Bring water to a boil in a pot and cook the Roma tomatoes until softened.
• Drain and set aside.

Blend the sauce base

• Add the boiled tomatoes, onion, garlic, cream cheese, sour cream, tomato sauce and chicken bouillon to the blender.
• Blend until completely smooth.

Cook the pasta

• Boil the spaghetti in salted water until al dente.
• Drain, reserving a little cooking water.

Simmer the sauce

• Melt the butter in a saucepan.
• Pour in the blended sauce and bring to a simmer.
• Let it cook down for a few minutes, stirring occasionally.

Combine and serve

• Add the drained spaghetti to the sauce and toss to coat, loosening with a splash of pasta water if needed.
• Serve hot.