With a recipe name like “Death by Garlic,” you know exactly what you’re in for. Submitted by Allrecipes community member Terry Stirling, this unapologetically garlicky pasta earned its dramatic moniker from Terry’s brothers, who quickly learned an important lesson: If one person at the table eats it, everyone else should, too.
“This is a very flavorful dish,” Terry wrote. “Warning: If one person has this, you’d better all have some!” The home cook also recommends browning some kielbasa and finishing the dish with feta cheese—an idea we fully support.
Judging by the reviews, it’s the kind of crowd-pleasing recipe people make again and again—just maybe not for date night. It’s simple and bold, calling for little more than olive oil, about 10 cloves of garlic, salt, Romano cheese, parsley, red pepper flakes, and penne pasta.
Unlike slow-roasted garlic dishes—think: Nigella Lawson’s Chicken with 40 Cloves of Garlic, where the cloves soften into something sweet and jammy—Death by Garlic goes all in on the ingredient’s punchier side. The cloves are minced and sautéed, blooming in hot oil until fragrant and sharp, creating a pasta that’s savory, spicy, and unmistakably potent.
If you’re craving something flavorful for dinner (and aren’t worried about giving anyone a good-night kiss), here’s how to make the recipe in just 20 minutes, using ingredients you likely already have in your pantry.
How To Make Death by Garlic Pasta
Boil a pound of penne pasta until al dente, then, while it cooks, sauté 10 minced garlic cloves in olive oil until golden and fragrant. Stir in salt, red pepper flakes, and chopped parsley, then remove from heat. Drain the pasta, toss it with the garlicky oil mixture and grated Romano cheese, and serve immediately.
Tips, Tricks, Variations
- Up the garlic level. Many who’ve made this recipe have added a few extra cloves or even doubled the amount of garlic in the recipe. “This is a very very good pasta dish, but beware if you do not like garlic. 5 plus stars!!!!!!” says reviewer Claudette P Henry, who customized the recipe with 10 to 15 cloves, shrimp, green beans, and a parmesan Romano cheese blend:
- Don’t burn the garlic. Keep the heat at medium when sautéing to avoid making the garlic bitter. You want it to be golden and fragrant.
- Customize your spice level. Red pepper flakes add heat, but you can dial it up or down depending on your crowd. Cayenne or chili oil also work in this recipe.
- Make it a heartier meal.Terry Stirling recommends browning kielbasa and tossing it in before serving. Grilled shrimp, roasted chicken, or even chickpeas are also great options.
- Not a fan of Romano? Swap in Parmesan, Pecorino, or even a little feta for a different salty finish. Or skip the cheese altogether if you want a dairy-free version.
- Leftovers? Make a pasta salad. This pasta keeps well in the fridge. Add a splash of olive oil, a handful of arugula or spinach, and maybe some cherry tomatoes the next day for lunch.
More Praise from the Allrecipes Community
- “This is one of my top 5 favorite recipes,” says Miranda Cressell. “I use ditalini pasta and use 1/2 cup of romano instead of what the recipe calls for. I also like to throw in double the amount of red pepper flakes. Mix in a few tablespoons of capers and this dish is phenomenal.”
- “This is an amazing recipe as is! I’ve been making this recipe for almost 2 decades with no modifications and it is always a hit!” mauichick01 says.
- “This is my go to recipe for a quick and easy meal,” Lisa says. “I add broccoli and sausage…. Great go to…”
- “AMAZING!” Jessie Campobasso says. “So versatile too! You can add anything you want… chicken, broccoli, ect or just enjoy as is!”