Caramelized Onion Pasta with Chili Oil
This caramelized onion pasta is made with sweet jammy onions, garlic, chili crisp, parmesan, and a light cream sauce. A bold and comforting 30-minute dinner.
Servings: 2 servings
Ingredients
- 8 oz dry thin spaghetti
- 1 large white onion thinly sliced
- 1 tablespoon olive oil
- 4 tablespoons butter divided
- 4 cloves garlic pressed or minced
- 1-2 tablespoon chili crisp plus more for serving (depending on your heat preference)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- ⅔ cup half and half coconut milk can be used for dairy free
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon black pepper
- ½ cup freshly grated parmesan
- fresh parsley for garnish
Instructions
- In a large skillet over medium-low heat, add olive oil and 2 tablespoons butter. Add sliced onion and cook, stirring frequently, for about 20 minutes until soft and lightly caramelized.
- Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve ½ cup pasta water, then drain.
- To the onions, add remaining butter and minced garlic. Cook for 1 minute until fragrant.
- Stir in chili crisp, soy sauce, and honey until combined.
- Reduce heat to low. Pour in half and half. Add paprika, garlic powder, Italian seasoning, and black pepper. Simmer 5 minutes until slightly thickened.
- Stir in parmesan until melted and smooth.
- Add cooked pasta to the skillet and toss until fully coated. Add reserved pasta water only if needed to loosen the sauce.
- Garnish with chili crisp oil and parsley before serving.
Notes
Cook onions slowly to avoid burning.
Use freshly grated parmesan for best texture.
Add pasta water gradually to adjust sauce consistency.