That's Shallotta Flavor Spaghetti (Rachael Ray)

READY IN: 30mins
Recipe by GreenEyesCO

From RR magazine, March 2008.

Top Review by Soup Lady

This is one of my favorite things to eat. Chopping the shallots is torture, but in the end it is worth it because this pasta is SO GOOD!

Ingredients Nutrition


  1. In a large skillet, heat the EVOO, 4 turns of the pan, over medium-low heat. Add the shallots and garlic; season with salt and pepper. Cook, stirring occasionally, until softened and golden, 20 minutes.
  2. While the shallots are cooking, bring a large pot of water to a boil, salt it, add the spaghetti and cook until al dente. Pour 3 ladlefuls of the pasta cooking water into the cooked shallots and stir. Drain the pasta and add to the shallots. Add the cheese and parsley, season with pepper and toss.

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