11 Reviews of Rachael Ray's Mamacello Pasta

From: pegasuslegend

On May 20, 2006

sounded alot better than it tasted, too tangy and just not what I expected...really easy to make though, but it really cost more than it was worth the time to make

From: jennifer in new jersey

On May 20, 2006

i am a picky pasta person and i thought this was just delicious. i followed the recipe to a "t";though i added just a few chopped tomatoes that were exceptionally good.i have never zested a lemon so i dont know if i did it right....the taste was balanced well with citrus from the lemon and the other ingredients. i will make this again. thanks for the great recipe.

From: XxTatjana xX

On Feb 7, 2007

I saw this recipe on Oprah and it looked delicious there. It looked so delicious that this recipe was all the time on my mind. And today I thought well.. I wanna have this pasta for dinner. So I made it just like the recipe said and when I tasted it.. It wasn't delicious at all! In fact it was very disgusting. I let my mother taste it and she also said It was disgusting, so as nobody wanted to eat It.. I had to trow it away. So this was really a waste of food and also a waste of my time. And I don't recommend this recipe to anyone!

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: Signora Caterina

On Sep 3, 2007

I make this all the time. It's wonderful!

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: 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!

From: jplovestocook

On Feb 14, 2009

This pasta is so delicious. I actually add shrimp at the end and it is one of my families favorites. The key is following the directions when warming the olive oil and adding the garlic and red pepper flakes, setting aside for 5 minutes and then raising the heat back to medium and continuing w/the recipe. It totally infuses the red pepper/garlic! I used my own dried parsley and red basil from the garden...superb!

From: HEP MEP

On Jul 2, 2006

We all liked this although I have to admit that I expected it to come out a little diiferent than it did.Didn't change a thing but maybe next time I'll add more cheese. Thanks!

From: CIndytc

On Mar 13, 2009

This was a very good fancy side dish...we enjoyed it...