Rachael Ray's Mamacello Pasta

From: SteelerSue

On Jul 28, 2008

A perfect pasta recipe! Loved it! I made it as a side dish to simple baked chicken. You could probably add chicken right to the pasta. It was awesome!

From: TeresaS

On Jul 5, 2008

This is so good and easy to prepare. I didn't use the lemon zest only because I forgot it at the store. I used bottle lemon juice instead. I also used fat-free half and half for the heavy cream. I'm sure with the zest and the cream it would have been even better tasting but we enjoyed it as I prepared it. You really need to use the fresh herbs I believe to get the most flavor from this dish. I also dusted the top with additional cheese. Thanks Mary for Posting.

From: Annacia

On Mar 26, 2008

I couldn't come be any fresh basil so I had to use some dried. My other change was to use fat free evaporated milk for the cream. The nice bit of heat from the pepper flakes was very nice. The one thing I feel I should mention is that I found the sauce completely absorbed quickly so that the pasta was essentially dry but it contained a lot of flavor. I rather liked this for a change instead having sloppy sauce. It's certainly a quick meal and I liked it very much.

From: Chef #601469

On Sep 30, 2007

This is an excellent recipe and one of my favorites! I would highly recommend it. During the winter, it picks your spirits up and makes you think of summer!