Caramelized Onion Chili Pasta (Print Version)
# Ingredients:
→ Pasta
01 -
200 g spaghetti or preferred pasta
→ Sauce
02 -
1 large red onion, thinly sliced
03 -
3–4 garlic cloves, finely chopped
04 -
3 tablespoons extra virgin olive oil
05 -
2 tablespoons chili oil
06 -
120 ml heavy cream
07 -
1 tablespoon Italian seasoning
08 -
1–2 teaspoons sea salt, plus extra for pasta water
→ Optional Garnishes
09 -
Freshly grated Parmesan cheese
10 -
Chopped fresh parsley
# Instructions:
01 -
Thinly slice the red onion and finely chop the garlic cloves.
02 -
Bring a large pot of water to a rolling boil, add 2 teaspoons of salt, and cook the spaghetti until al dente according to package directions. Reserve 240 ml of pasta water before draining.
03 -
Heat olive oil in a wide pan over medium heat. Add the sliced onions and sauté for 6–7 minutes, stirring regularly, until they become golden and caramelized.
04 -
Add the finely chopped garlic to the pan and cook for 1–2 minutes, stirring until fragrant. Pour in the chili oil and mix to combine.
05 -
Reduce heat to low. Add the heavy cream, Italian seasoning, and salt to taste. If the mixture is too thick, add a splash of reserved pasta water for desired consistency.
06 -
Toss the drained pasta into the pan and combine thoroughly with the cream sauce, ensuring each strand is well coated.
07 -
Serve immediately, garnished with freshly grated Parmesan cheese and chopped parsley if desired.
# Notes:
01 -
For a milder dish, reduce the amount of chili oil. To make it vegan, substitute heavy cream with coconut cream or another dairy-free alternative, and opt for vegan Parmesan cheese.
02 -
Enhance the meal by adding grilled chicken, shrimp, or crisped pancetta for extra protein.
03 -
Leftovers keep well refrigerated in an airtight container for up to 2 days. Reheat gently with a splash of water or cream to restore the sauce’s texture.