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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 51-60 of 146

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  • on August 13, 2009

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    Let me start off by saying this recipe is excellent as is. My husband and I have had it several times as is. Occasionally I will add some thick center cut bacon to the dish by browning the bacon first and using the bacon drippings to cook the shallots in and then adding the bacon at the end. This is also delicious and just a variation. This recipe has plenty of flavor on it own but we just like to change it up sometimes due to the frequency in which we eat it.

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  • on July 22, 2009

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    This was an awesome recipe and really easy to make. The flavor was really good!

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  • on July 01, 2009

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    I am a single Italian man, and my momma never made pasta like this. So fast and easy and incredibly delicious. When I first got the recipe I was making this dish 3 or 4 times a week, its that good. Thanks Rachel.

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  • on June 19, 2009

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    When Rachel did this recipe on her show she paired it with broccoli rabe and sausage which sounded so yummy; however, I cannot find broccoli rabe at my grocery stores so I browned Scimeca's spicy sausage and just added it to the Shallota Flavor pasta at the end. My family absolutely loved it and has asked for this several times since. I had never cooked with shallots before this but loved the flavor and now plan to grow shallots in my garden!

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  • on May 14, 2009

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    The only thing I changed in this excellent dish is I added a whole head of roasted garlic. My husband said, he knew by the smell from the street when pulled up something good was cooking from our house. We now have this at least once a week. We love the show.

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  • on May 06, 2009

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    After watching the show, tried this recipe rightaway for dinner on that night, no shallots in hand, used onions, it was soooooo good that my husband requested this spaghetti again 2 days later. Thanks Rachel for this great recipe!!

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  • on May 02, 2009

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    Some previous comments suggested adding in a little more flavour, so I added a generous amount of black pepper, 1 cup white wine, and 1 cup chicken broth, instead of the starch water. Without the extra flavouring, I can certainly see how the flavour could be very 'samey'. I loved the flavour combination though, and would definitely use this recipe again. Just make sure you don't under cook the shallots. Warning - so much shallot / onion may cause flatulance!!!

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  • on April 29, 2009

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    I saw Rachel Ray make this pasta dish and thought it sounded great, especially since she kept talking about how delicious it was. So I decided to make it myself. I have to say that it tasted good--at first. After I was halfway done eating the past on my plate, the taste became monotonous. After I was done eating, the taste lingered for a long time. Not very pleasant. Rachel Ray said it tastes like onion soup. Personally, I would rather have the real thing. This was a poor imitation.

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  • on April 21, 2009

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    I made this tonight and used onions instead of shallots since that's all I had on hand. I sauted the onions with a little bit of sugar to sweeten the onions up to match the flavor of the shallots. I think this is a great easy receipe that can be used as a base for anything. You can really add anything to it and it would taste great!

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  • on April 21, 2009

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    My son ate the left over for breakfast. Will be paring this soon with a sea food theme.Shrimp,scallops,etc

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