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That's Shallota Flavor Spaghetti Recipe

That's Shallota Flavor Spaghetti

Recipe courtesy Rachel Ray

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (146)

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Average Rating:

Total Reviews: 146

Showing 31-40 of 146

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  • on August 30, 2010

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    I liked this a lot, but I cut the pasta in half b/c we don't need a whole lb. of pasta for our family of 4. I also added sherry to the shallots before the pasta water b/c I put that in French onion soup. I didn't make the side, but instead blackened some tilapia and steamed broccoli. It fit into my diet and still tasted great. Winner! Only reason I didn't give 5 stars was b/c of the modifications.

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  • on August 30, 2010

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    Shallots in my neck of the woods are $3.00 an ounce, so 10 shallots and the cheese at $17.00 a pound added up. I wouldn't have minded had it lived up to the hype. The recipe was just average in taste and I followed it exactly.

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  • on August 29, 2010

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    The only thing this meal had in common with French Onion Soup is onions. I tried this and also made the Sausage and Broccoli Rabe. Neither dish was exceptional either on their own or mixed in together. I won't be making either one again.

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  • on August 29, 2010

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    This was tasty, but I added lemon juice to the pasta and it added a punch of freshness!

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  • on August 28, 2010

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    I just made this recipe to the "t" and it is phenominal. Will definately be a keeper in my recipe book.

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  • on August 28, 2010

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    I bought all the ingredients for this and the broccoli rab side dish, except couldn't find the rab. I didn't want to go with no protein so I bought mild turkey italian sausages in the casing and cooked those in a separate pan. I didn't want to ruin the integrity of the shallot/spaghetti dish before even trying it so I just added the sausage to the spaghetti after everything was done. I was very good. Even better the next day on the reheat! Every dish I have ever tried of Rachael's (and believe me, it has been alot! has been really good.

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  • on August 27, 2010

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    I think this is the first recipe I cooked after watching someone make it on TV. I made it as written and it's really good.

    I cooked the shallots on low (I prepared in advance so had plenty of time and they weren't done at 20 minutes. I did have to google to find out when carmelized onions are done (when they taste right. So I looked longer and the shallots got darker and then they tasted so very good.

    Husband and 13yr old are "meat people" and thought the sauce would go great over a steak. Nope, we're eating it this time like it's written. They both doubted it but changed their tune after trying it with the pasta.

    Having leftovers for lunch right now and I will definitely make it again. I read some of the other reviews and can already taste it with mushrooms added. And wine. It's a keeper!

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  • on August 27, 2010

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    This is a great recipe! I used penne whole wheat pasta so that it would be easier to mix with the shallots. I cooked it for 8 minutes in the water and then 2 additional minutes with the shallots and pasta water and it was perfect. The shallots add a wonderful flavor and the parsley makes it look so pretty. I then served it with a spinach and red onion salad. It was a great meal that I would definitely make again.

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  • on August 25, 2010

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    Wow, this is really yummy. Kate, be very careful to not overcook your pasta. Whole wheat pasta gets very gummy when it's overcooked. Rachel says to cook it shy of al dente. That should work for you. bon appetit!

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  • on July 10, 2010

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    I keep trying to make this dish, because I love the simplicity and the aroma. The taste is good to me, but it always turns into sticky clumps! I've tried adding extra broth, and don't know what I'm doing wrong.

    Can anyone give me a tip on how to get rid of the clumpy sauce?

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