Garlic Sauce Pasta

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

It once upon a time had a different name, but times change, we’re growing, learning and moving forward it’s only going to be referred to as Garlic Sauce Pasta from here on out. Also because we cannot control the way google terms show up in your search results, this might show up as something else but know that we are working every day to SEO garlic sauce. xx 

Garlic Sauce Pasta from (@whatsgabycookin)

When I first made Garlic Sauce Pasta on insta-stories (way back when) it was 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 tennis club.

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. I’ve since upped the ante, added my Go-To Seasoning blend for maximum flavor and life is looking pretty good!!

Garlic Sauce Pasta from (@whatsgabycookin)

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

Garlic Sauce Pasta from (@whatsgabycookin)

Garlic Sauce Pasta

5 from 9 votes
The best quick and easy pasta dish that is super inexpensive and satisfies any carb craving!!
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine Italian
Servings 4 people


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

For the Garlic Sauce

  • 1 cup olive oil
  • 10 cloves garlic finely minced
  • 1 teaspoon red pepper flakes
  • 1-2 teaspoons teaspoons Gaby’s Go To Seasoning
  • 1 whole lemon zested


  • Cook the pasta according to the package directions.
  • Drain and add the garlic sauce and mozzarella.
  • Toss to combine and melt the cheese. Adjust salt and pepper as needed.
  • Serve immediately.

To make the Garlic Sauce

  • Heat the olive oil over medium heat in a skillet. Once hot, add the garlic and sauté for 30 seconds until fragrant. Remove from the heat, add the red pepper flakes, Gaby’s Go To and lemon zest. Stir to combine


Chicken, steak, fish – it will ALL be delicious stirred into this sauce.

Nutrition Information

Calories: 767kcal | Carbohydrates: 46g | Protein: 13g | Fat: 60g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 41g | Cholesterol: 17mg | Sodium: 165mg | Potassium: 199mg | Fiber: 3g | Sugar: 2g | Vitamin A: 312IU | Vitamin C: 3mg | Calcium: 153mg | Iron: 2mg


  1. 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.

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

    2. Would you mind sharing the seasoning you used? I want to make this recipe this week.

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

  3. 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

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

  5. 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?

    1. 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

    2. About your comment that the pasta was cold by the time you finished the sauce: I suggest making the sauce even before you make the pasta. That way, you can add it as soon as the pasta is done. The pasta will be hot and its heat will warm the sauce. 🙂

  6. 5 stars
    I forgot to plan for dinner but then remembered an IG post from a few weeks ago with this in it. Whipped up the garlic crack sauce while my pasta cooked. Quickly reheated some cooked chicken I had from the day before and threw it in with a few black olives. Delish!

  7. For the Garlic Crack Sauxe
    1 cup olive oil
    10 cloves garlic, finely minced
    1 tsp red pepper flakes
    1-2 teaspoons teaspoons Gaby’s Go To Seasoning
    1 whole lemon, zested

    what’s your “go to” seasoning

  8. From Montreal, (Quebec), Canada. No Williams-Sonoma. Could you give an approximation of Gaby’s Go To Seasonings? Sounds like the perfect recipe for a work night or 3:00 a.m. munchies.

  9. 5 stars
    I just want to say that I’m a fan and I bought two of your products, the go to and the seafood. Both are great, but I just think maybe you can improve on the tin for the future… because it’s very hard to open every time and when I get it open it spills a bit. No bad vibes… just want to buy more in the future and would love to see that improved. 🙂

  10. This is a great recipe. Especially for me in self isolation. Unfortunately I am in Uganda and will be here indefinitely as the borders are closed, no passenger flights allowed in. So…. no way I can get hold of your special seasoning and highly doubtful it would get here in mail.

    1. Hey Mary Ann! You can use any of your favorite spice blends if you prefer! It will give it a slightly different flavor but 100% will still be delish

  11. Recipe for crack sauce says 1 cup olive oil but you say to toss 1/2 sauce with pasta. So why make it with 1 cup of Olive oil??

    1. because if you make less than you don’t have leftovers to use on everything else all week!

  12. 5 stars
    This recipe couldn’t be any simpler and it’s so tasty. I didn’t have shredded mozz so I just tore up a ball of mozz and it worked just fine. My husband ate four bowls of this!!

  13. I am so looking forward to my workday ending so I can zoom over to Williams Sonoma and buy your Go To Blend. I was curious and went to their website. Oh yeah, I am totally making this pasta recipe this weekend! — Gaby – Is the amount of red pepper flakes in your recipe an amount that makes this spicy? I have a very sissy mouth and can’t handle spicy.

    (from the WS website)
    Tasting Notes: Savory, aromatic and flavorful blend of garlic, oregano, basil and thyme accented by paprika and black pepper.

    Suggested Uses/Why We Love It: Gaby’s versatile blend makes everything taste better, from salad dressings, sauces and eggs to marinades for meat and seafood. It’s also delicious sprinkled on your favorite vegetables.

    Ingredients: Kosher salt, black pepper, garlic, paprika, basil, oregano, thyme, safflower oil.

  14. 5 stars
    If I could, I’d give it infinity stars. I think I actually had my very first taste-bud-gasm!

    Being on the autism spectrum, I have way too many peculiarities when it comes to food. I’ll sometimes go days without eating anything because no matter what I make, I either lose my appetite by the time I’m done cooking or there’s something about the combination of the flavors/textures/etc that turns me off and it always ends up in the dog bowl or the garbage.

    But not with this…..forget that nasty old ‘Franks’ sauce, I put THIS *stuff* on EVERYTHING and I finally actually eat every day! It’s great because I can make it ahead and then dinner prep is a breeze! And the garlic sauce works for everything….I even slathered up a filet mignon with it and WOW!!!

    My one challenge is that while I am ‘lucky’ to have access to Williams-Sonoma here in Denver, they just can’t seem to keep your ‘Go-To Seasoning’ in stock. I was planning to make up batches of Garlic Sauce to gift to my friends for Christmas, along with your recipe (credited to you, of course, with some snazzy handmade recipe cards), and all the ingredients for them to make it for themselves.

    I’m on disability with a budget so tight you could shove a lump of coal into it and in 2 wks you’d have a diamond. Accordingly, YOUR Go-To Seasoning is the ONLY thing from WS I’m even willing to make room for in my budget. But they want almost as much as the retail price for your seasoning just in shipping costs. ($8.99 S&H….shipping isn’t free unless you spend $79+)

    I get that a partnership with WS is financially great for you, (and seriously, good for you, YOU GO GIRL!!) It’s just that if I have to pay for shipping, I would rather just buy them direct from you! (And a suggestion that maybe you (or WS) could sell ‘refills’ for the tins, just the cellophane bag full of the spices that’s already inside the tin? I hate to burn the carbon recycling them into just another WS tin when a simple plastic bag refill would work great. Or maybe when your exclusive WS contract is up, consider Savory Spice Shops (individually owned franchisees….helping other small businesses instead of a corporate giant) as a replacement partner?)

    Just some thoughts……but seriously, THANK YOU for making food happy for me again!

  15. Are you only using the zest of the lemon, or do you also use its juice? I know I could show some initiative and just do what I want (add the juice), but I’m curious.

    I remember, as a kid, when everyone in our farm town would gather at the country club for a big ole potluck (I think it might have been on a regular basis). So when you say “our country club,”: I don’t automatically conjure posh!

    Poppy’s in for some fantastic eating when she gets her teeth!

  16. I’m visiting friends and have NO Williams Sonoma to buy Go To seasoning within 3 hrs of them but would love to make this garlic sauce this weekend while I’m here. Could you please let me know what other seasonings to add to make this decently, without your Go To seasoning? At home I have a Williams Sonoma store 20 min from me, but here, no such luck! And my Williams Sonoma has not had any Go To in stock every time I have stopped in there for several months! Thank you very much in advance!

  17. This is a question only***** What is in your Gabby’s go to seasoning?
    Do you put the zest only from 1 whole lemon or add the lemon also in your garlic sauce pasta recipe?

  18. Hi! I cook at an elementary school and I would like to make this for my kiddos. I would need servings for 150…..
    Can you do the math for me? I also work at Williams Sonoma, so I of course have all your seasoning, etc…they are great!!!!!!!

  19. Hi Gabby – Delish! Came together easily and substituted the noodles with Banza chickpea spaghetti. Question what other ways could I use the balance of the garlic oil? So good! Thank you!!

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