Garlic Crack Sauce Pasta

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Now that we’re all aware of what Garlic Crack Sauce is… we’re making Garlic Crack Sauce Pasta! Obviously.

Garlic Crack Sauce Pasta from www.whatsgabycooking.com (@whatsgabycookin)

I made Garlic Crack Sauce Pasta a few weeks back on insta-stories on a whim because I hadn’t had dinner and it was 9pm and I needed something stat. Hanger (hungry + anger) was setting in!  Naturally I reverted back to my 7 year old self and made the pasta I would order on Tuesday nights at Italian Night our country club. Side note – that sounds so much more snobby that it actually is I promise.

All the adults would get fancy pastas and I remember vividly walking up to the pasta station and knowing exactly what I wanted. I wanted an olive oil sauce with tons of garlic and lemon and cheese. That’s it. I’d add extra salt and pepper once I got back to my fam and then HOSE it down. Let’s just take a minute to reminisce about the good old days when I was playing like 3 hours of tennis a day and swimming every morning and could eat 213108293 lbs of pasta a day and still be a string bean! Anyways… I’ve upped the ante, added my new Go-To Seasoning blend for maximum flavor and life is look pretty good!!

Garlic Crack Sauce Pasta for those nights when you’re in a rush and you just need something dependable… let’s do this!

Garlic Crack Sauce Pasta

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By:
Gaby Dalkin
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Ingredients

  • 1/2 cup garlic crack sauce
  • 8 ounces linguini
  • 3/4 cup shredded mozzarella
  • kosher salt and freshly cracked black pepper to taste

Instructions

  • Cook the pasta according to the package directions.
  • Drain and add the garlic crack sauce and mozzarella.
  • Toss to combine and melt the cheese. Adjust salt and pepper as needed.
  • Serve immediately.
Garlic Crack Sauce Pasta: Chef Vision

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19 comments

  1. Deanna

    So garlic crack sauce is amazing, and totally addictive (although I had to make my own seasoning blend…I’m not in a country with Williams-Sonoma). But have you thought about using it in Linguine and Clams? Because oh. em. gee. So good.

    • stacy

      Deannna — what did your put in your seasoning blend? I’m also in a country with out WS.

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  3. Melissa Brooker

    Delicious!!!! I used parm instead of mozzarella just because it’s what I had handy. This is the best! Sooo quick and so flavourful!

    • Gaby

      all the time! I add shredded brussels sprouts frequently! but it would be great with any veggies

  4. Ashley

    I am 8 wks pregnant and needless to say, nothing sounds (or smells) good to me when dinner rolls around. BUT I made this last night and DEVOURED it! Who knew?! Thank you Gaby!!! xo

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  6. Julie

    I’ve waited weeks for your seasoning to ship so I could make this. Omg it was worth the wait. So. Good.

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  8. Katy

    I thought I would for sure be able to handle this recipe… beginner cook here (and lost a recent bet with my husband). After make the the garlic crack sauce twice, it was still a fail. I think I ended up burning the garlic in the first batch as it was brown and bitter. 30 seconds is no joke. Do you need to make sure to have a really large skillet for that amount of oil? By time I made the second batch, the pasta was cold and the cheese didn’t melt. I’m so bummed. Any tips? Any recipes you recommend where I can’t possibly mess up?

    • Gaby

      Sounds like the oil was too hot and the garlic burned! You could try it with your oil on medium low heat, and add the garlic for 30 seconds until it just starts to become fragrant. Then take it off the heat and carry on with the directions!!

      As far as skillet size, I use a medium skillet. Nothing too large – not needed