Greek Death by Garlic Pasta

Greek Death by Garlic Pasta

  • Prep Time: 20 mins
  • Total Time: 40 mins
  • Servings: 4-6

    • About This Recipe

    “An Explosion of Garlic and Peppers, with a Greek Flair.”

    Ingredients

  • 1/2 cupextra virgin olive oil
  • 10 -20clovesgarlic, minced
  • 1/4 teaspoonsalt
  • 1/2 teaspoon red pepper flakes (whole) or 1/2 teaspoonhot pepper( whole)
  • 3tablespoonsfresh parsley
  • 3cups penne pasta or 3cupsrotini pasta
  • 1/4-1/3 cup romano cheese or 1/4-1/3 cupparmesan cheese
  • 1 -2tablespoonClub House Greek seasoning
  • 1red pepper, cut in 1 inch cubes
  • 1green pepper, cut in 1 inch cubes
  • 1yellow pepper, cut in 1 inch cubes
  • 1can375ml black olives, Sliced or Whole,drained
  • 1red onion, sliced thinly
  • 1 (250g) packages feta cheese, cut and crumbled
  • 1tablespoonfresh lemon zest
  • 1lemon, juice of
  • 6 hot Italian sausages or 6chorizo sausage, cooked and sliced into 1/2 slices

    • Directions

  • Cook pasta according to pkg directions.
  • While pasta is cooking, in a stir fry pan, Saute garlic and Peppers, in oil.
  • Add Sausages,Olives and Greek seasoning to warm through.
  • Toss hot pasta with garlic mixture, add salt
  • Garnish with cheeses, lemon zest ,lemon juice, onion, pepper flakes and parsley.
  • Serve immediately in a pre-warmed serving dish.

    • Reviews

  • “I had to join in just to rant about this great recipe. I saw it recently and had to come back to say how easy this was to make. The taste is out of this world. Definitely a keeper !”

  • “A phenomenal dish. The taste was unlike anything I have made before. The flavors did not blend into each other, rather the really did act in harmony with each other. Every bite sent a shot of a different flavor, cool bitterness of the lemon, the sweet zing of of onion, the spicy bite of the sausage, the tang of the feta, and the cool sweetness of the peppers. Simply put my wife said it was the best dish I have ever made, followed by the question of when I would be maiming it again, and could we invite some friends over.”

  • “I’ve been unsure how to rate this for some time now. I love everything in this dish, but all together it was just a little to busy for us.”

  • “This is the best meal I’ve ever had and every single friend I’ve given the recipe to loves it.It’s one of those foods that you can’t stop shoving into your mouth even though you’re about to burst. I do omit the lemon zest as it is too much with the lemon juice as well.Awesome recipe.”

  • “Very good.I added the red onion with the sausage ,olives and seasoning just to cook slightly.I also decreased the amount of olive oil as it didn’t seem to need as much as called for.Lovely flavour combination.”

  • “Love this dish! Extremely easy to prepare. I cooked the sausages in advance, everything else was last minute prep.With busy kids and a hungry hubby this is greatly recommended for those with little time and want an appealing TASTY dinner. My suggestion is a glass of your favourite red wine to complement the taste explosion.”

  • “made this recipe for dinner tonight and it was a hit.I used 3 hot italian sausage links and cut down the peppers to 1/2 of each kind.I will make again. YUM YUM”

  • “The taste of this dish was amazing!!It was easy to prepare and I have suggested this recipe to many friends.”

  • “i agree with darren this is by far one of the best tasting dishes i have ever had!! the entire family loved it. i didn’t change a thing and wouldn’t it is just too good to be true!!! thanks.”

  • “This dish was excellent, the taste and smell was unlike anything I have ever had. I strongly recommend it. Fairly easy to make as well. I can’t wait to make it again.Thanks Mike.B”

  • “This recipe is excellent and so easy to make.Once you try it it will definitely be in your favorites for yourself and company.Looking forward to more recipes by this fantastic cook! when is your next contribution Mike B.”

  • “This was amazing! I changed the ingredients a bit but kept the spices mostly the same.the combination of flavors is wonderful.My changes….I sauteed until brown the following – 1/2 each of red, yellow and orange pepper, 2 zuchini, 1 bunch of asaparagus, 1 onion.I didn’t have black olives so I used kalamata instead, that also helped because we don’t eat cheese, so the salty kalamata made up for the missing salty cheese.I didn’t have the greek seasoning, so I just used oregano and tomato paste.Also, I didn’t want quite that much garlic so I only used about 5 cloves.Oh yeah, and I also used Soyrizo instead of Chorizo, but it’s basically the same thing.Anyway, it was GREAT!!! I will definitely make it again and again.”

  • “Quite yummy! I made this tonight and while it does take a bit of prep–all that garlic mincing–it was well worth the time!I used a chicken Italian sausage and I sauteed the onions with the garlic and peppers, but otherwise made as written.I will definitely make this again.Both the DSs liked it, too!That’s always a plus.Thanks for a keeper.”

  • “WOW what flavor.I made half a recipe and served with chicken, leaving out the sausage.”

  • “I have made this many times!Very good stuff.I sometimes leave the sausage out and just serve this as a side dish.It is even good served cold!”

  • “I can’t imagine this without the lemon.It added so much depth to the dish.This was a sure-fire winner with my gang and we will definatly make this a repeat dinner very soon!”

  • “We really loved the flavors of this. I didn’t use the lemon due to taste preferences, and sauteed the onions slightly with the peppers. I also used ww penne and chicken sausage to reduce the fat some. I used both the red-pepper flakes and some chopped jalapenos. I will make this again and again! Thanks for sharing!”

  • “This is definitely a keeper.Makes a lot (way more than 4 servings) and is super yummy.We make it with hot italian sausage.A great summer dish for all the peppers in your garden!”

  • “This was excellant, or should I say EXCELLANT! Not only was it fast and easy to prepare, but it was also a crowd pleaser. I am not fond of sausage, so I cut up bite sized pieces of chicken. For garnish, I used pepperchinis (bottled) and fresh banana peppers. And since I am not a fan of olives, unless they are stuffed or in a martini, I used artichokes instead. Now, I wish I was not going to my sister’s this weekend, as it would be made again! I guess it will have to wait for my return on Tuesday. :(Thank you for the wonderful recipe!”

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