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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LOGUECLAN

Cooking Level: Intermediate

Home Town: Caldwell, Idaho, USA

Living In: Nampa, Idaho, USA

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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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Mandy Sue

Cooking Level: Intermediate

Home Town: Lake Hiawatha, New Jersey, USA

Living In: Florham Park, New Jersey, USA

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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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blizzarian

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Reviewed: Oct. 25, 2007

You really need to cover this and turn off the heat and let it says to do or you won't see much difference. I bring it to a boil and then cover and turn off the heat right then and let it sit 8 Min. Do not rinse and this is really good.. Use youre own spices, whatever you like. Just like his ketchup.

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cycleking

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

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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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youngnsassy

Cooking Level: Beginning

Living In: Yishun, North Region, Singapore

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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

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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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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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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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CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Mar. 3, 2007

Did not make a difference to us. We use a little olive oil, which will float to the top during cooking but the noodles won't stick and a couple cloves of garlic which we throw away after the cooking.

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Cookingforfun

Cooking Level: Intermediate

Home Town: Bremen, Bremen, Germany

Living In: Lanham, Maryland, USA

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Reviewed: Jan. 23, 2007

Having tried his other recipes I had to look up more and found this. If you follow the directions and shut the heat off and let it sit, it works swell for a slight hint of flavor. If you just boil it you don't notice it so much. I have found out if you use less water (not more spices) it gives more flavor to the pasta. Use 1/2 gallon of water and place pasta in the water when it is cold. Bring to a boil and turn off the heat, let it sit 8 Min. WOW!!

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Navy PO

Cooking Level: Professional

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Jan. 20, 2007

This is the only way I cook my pasta now. You're my hero Billy!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Dec. 30, 2006

An interesting twist. I used whole-wheat spaghetti and let it cook 1 min. longer and let it sit 1 min longer.

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MUFFETJANE

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Reviewed: Nov. 4, 2006

We just loved the flavor of our spaghetti cooked this way. This "Whats His Face" guy must be a culinary genious.

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Always Cooking

Cooking Level: Intermediate

Living In: Saint Charles, Illinois, USA

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Reviewed: Oct. 26, 2006

I followed the recipe exactly except that I used linguine noodles instead of spaghetti. I didn't find it all that different from having plain spaghetti.

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Oct. 25, 2006

This did not enhance the spaghetti at all. No one could tell the difference between this just boiling it. It did enhance the was the kitchen smelled but that was about it.

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RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Oct. 7, 2006

For you, Bill, 'cause you're a sweetie! I posted these pics on the forum but don't know if you saw them! (: ~Tan Original review: Again, another excellent recipe! Simple but the taste is outstanding! Thanks, Bill!

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Sep. 17, 2006

I had to make this with chicken broth and no paprika but it was still excellent. Very easy and very tasty. Thanks!!

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leslie

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Reviewed: Sep. 5, 2006

My husband said it was delicious although he couldnt tell a difference from the usual spaghetti I make. I could tell a slight difference. It was easy because I had all the ingredients in my pantry. I will make again.

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LOSANGEL1

Cooking Level: Intermediate

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Reviewed: Aug. 30, 2006

I usually "enhance" my pastas by stirring in a spoonful of whatever sauce I'm using (after draining the pasta of course). I did like Bill's idea and it worked very well. I didn't measure anything though, so I'm guessing I had less water and more salt. So, I suggest: adjust to taste and don't dare eat plain old spaghetti ever again!

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LatinaCook

Cooking Level: Expert

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

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Reviewed: Aug. 24, 2006

I really thought this did add just a hint of flavor and made everything more tasty. My kids seemed more inclined to eat just the spaghetti without the sauce more than they usual.

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Angie H.

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