Reviewed: Apr. 22, 2012

I tried this last night and was disappointed. I could not taste any difference.

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diane

Reviewed: Mar. 7, 2011

It was ok...better than plain spaghetti

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pam

Cooking Level: Expert

Reviewed: Mar. 15, 2010

Okay. That's about all I can say. I think the concept is good, but the taste was not so profound. When you add red sauce or any type of heavy based pasta sauce to this it just knocks out the flavoar. Equally, the flavor of the pasta is not that intense even when eaten alone. Maybe tossing the pasta w/ fresh garlic or herbs would help. Do't know if I will make again. Not bad but not good either - just bland.

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kac2research

Cooking Level: Intermediate

Reviewed: Dec. 17, 2008

I really like this. I have several kids who don't like spaghetti sauce and just eat the noodles so they thought it tasted great. It was easy and the flavor was nice so I'm not sure what the complaints are about. Sure, the sauce covers up the taste but did you really expect it to stick out that much?? Anyhow, I liked the cook time. Easy to remember. I will probably do this from now on. Thanks for the recipe.

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Reviewer:

JONESCLAN

Cooking Level: Intermediate

Home Town: Caldwell, Idaho, USA

Living In: Nampa, Idaho, USA

Reviewed: Feb. 1, 2008

Good for pasta aglio e olio...A waste for anything using a sauce. Thanks, will use for my olive oil based pasta dishes. UPDATE: Used this in Sausage & Broccoli cavatelli and it really added to the flavor. Since I use chicken broth as the "sauce" I used chicken broth for the pasta too. Much better!

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Metta Karuna

Cooking Level: Expert

Home Town: Lake Hiawatha, New Jersey, USA

Living In: Florham Park, New Jersey, USA

Reviewed: Oct. 26, 2007

this thing is . you cant taste it at all unless you eat just the spaghetti with no sauce. the sauce totally covers the taste of the spaghetti

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Reviewer:

blizzarian

Reviewed: Oct. 19, 2007

Hmmm.. I tried this yesterday and I can't say that there is much of a difference, although I'm ashamed to admit that I forgot to add the garlic salt.. However I don't think that made much of a difference.. Going to try it again tonight though, but add more garlic.

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Reviewer:

youngnsassy

Cooking Level: Beginning

Living In: Yishun, North Region, Singapore

Reviewed: Aug. 4, 2007

This had a beautiful color but I really couldn't tell it was "enhanced". I only used half the water called for. I didn't use salt as the bouillon cubes had plenty. Thanks, Whats His Face for posting this so we could try something different.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Jun. 21, 2007

We really didn't notice a difference with this. I used whole-grain spaghetti (had to let it sit a minute longer), vegetable bouillon, and three large crushed garlic cloves (I don't have garlic powder), and I used less water than called for, but still no noticeable flavor. Thanks, anyway.

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Reviewer:

KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

Reviewed: May 29, 2007

To be honest, this didn't taste very much different to me than regular boiled spaghetti. I used beef bouillion granules because we didn't have the cubes, and doubled the amount, and it still didn't taste very different! So much for enhanced.

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10 users found this review helpful