One of my favorite uses for the plentiful ground meat from a deer is chili. To reduce the mess it generates on the burner as it simmers, I like to use my Instant Pot. It is also finished a lot faster. Since there isn’t a recipe posted here, I figured I’d share. If desired, garnish with cheese, onions, and sour cream.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup olive oil
- 10 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon crushed red pepper flakes
- 3 tablespoons chopped fresh parsley
- 1 pound dry penne pasta
- ⅓ cup grated Romano cheese
Instructions
- Cook pasta according to directions
- In a pan, brown garlic in oil. Add salt, pepper and parsley and remove from heat.
- Toss penne pasta with garlic mixture and Romano cheese and serve!
Nutrition Facts
| Calories | 738 kcal |
| Carbohydrate | 91 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 5 g |
| Protein | 20 g |
| Saturated Fat | 6 g |
| Sodium | 416 mg |
| Sugars | 2 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
This will be my go-to when I need a garlic fix. And because I love my garlic, I doubled the called for garlic and added at 2 points for max flavor. Add half at the beginning (sautée), last half at end (fresh). For protein I used 1 pound thick-cut black pepper bacon (diced), and sautéed the garlic in the drippings. Lastly, I add steamed veggies. Versatile and adaptable to any vegetable & protein
This is one of my top 5 favorite recipes. 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! Thank you!
Very good oil-based sauce.
It was good, but a little uninspired.
This is my go to recipe for a quick and easy meal. I add broccoli and sausage…. Great go to….
We LOVE garlic – and it was garlicky. But it was very, very dry…. will not make again.
I add chunks of cooked chicken and steamed broccoli to cover the protein and the vegetables. This has been a family favorite since I found the recipe on here years ago!
Pasta was great but I too thought it was missing something. It definitely needed more cheese and next time I think I will add some pasta water, cream or broth. Did not miss the meat.
AMAZING! So versatile too! You can add anything you want… chicken, broccoli, ect or just enjoy as is!
I approve this recipe
I’ve made this several times and my family loves it. I used more garlic and a little more cheese (varies every time I make it). I kept it vegetarian by just adding mushrooms I sauteed separately.
very good and very easy. this is a keeper for sure.
I was almost scared off by the 10 cloves but I’m glad I made it. It was SO good! It reminded me of a dish I had in a restaurant and have been unable to replicate until now. I used half EVOO/half butter and doubled the cheese.
This is a great recipe. If you find it bland however, switch out the parsley for cilantro–oh so delish! Try Italian sausage or andouille instead of the milder kielbasa. I prefer the Celantani noodles to hold and grab onto the garlic goodness!! I’ve not met anyone who dislikes this dish.
This is our favorite meal! I used this as a starter for my creation! I’ve made about 40 different variations with different veggies and pastas. The only constants is the addition of Andoulle sausage and ALOT more garlic!
Omg I made this for friends one night for dinner and I was very skeptical. But it was a HUGE success absolutely delicious and everyone loved it!
Lots of garlic, what’s not to love. I tossed in cooked chicken.
I used oven roasted garlic, serving over the pasta with a side salad .. Next time I will use this as a base for a cream sauce and mix in some chicken ..
This is the best recipe ever! I roasted some shrimp in the oven and mixed it in, out of this world. The first time I made it I served it with chicken piccata, made a wonderful meal. Will make this often!
It was OK. Wasn’t very garlic-y. I added garlic salt and that helped. Probably wouldn’t make again.