Description
This Caramelized Onion Pasta with Chili Oil is a flavorful and comforting dish featuring sweet, slowly caramelized onions, a creamy spiced sauce, and a spicy kick from chili crisp oil. Perfect for a cozy dinner, it blends savory, sweet, and spicy elements with tender spaghetti for a satisfying meal.
Ingredients
Units
Scale
Pasta and Sauce
- 8 oz dry thin spaghetti
- 1 tablespoon olive oil
- 4 tablespoons butter, divided
- 4 cloves garlic, pressed or minced
- 1-2 tablespoons chili crisp, plus more for serving (depending on your heat preference)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2/3 cup half and half (coconut milk can be used for dairy free)
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1/2 cup freshly grated parmesan
Vegetables and Garnish
- 1 large white onion, thinly sliced
- fresh parsley for garnish
Instructions
- Caramelize Onions: In a large skillet over medium-low heat, add the olive oil and 2 tablespoons of butter. Add the thinly sliced white onion and cook, stirring frequently, for about 20 minutes until the onions are soft and lightly caramelized, developing a rich sweetness.
- Cook Pasta: While onions cook, bring a large pot of salted water to a boil. Cook the thin spaghetti until al dente according to package instructions. Reserve ½ cup of the pasta water, then drain the pasta and set aside.
- Sauté Garlic and Build Sauce: To the caramelized onions in the skillet, add the remaining 2 tablespoons butter and the minced garlic. Cook for about 1 minute until the garlic becomes fragrant but not browned.
- Add Flavorings: Stir in the chili crisp, soy sauce, and honey, mixing well to combine the flavors evenly into the onion mixture.
- Simmer Creamy Sauce: Reduce heat to low. Pour in the half and half (or coconut milk for dairy-free). Add paprika, garlic powder, Italian seasoning, and black pepper. Let the sauce simmer gently for 5 minutes until it slightly thickens.
- Melt Parmesan: Stir in the freshly grated parmesan cheese until it melts fully into a smooth and creamy sauce.
- Combine Pasta and Sauce: Add the cooked spaghetti directly to the skillet and toss thoroughly to coat the pasta in the creamy onion and chili sauce. Add reserved pasta water gradually if the sauce needs loosening to reach desired consistency.
- Garnish and Serve: Garnish the pasta with extra chili crisp oil for heat and fresh parsley for brightness. Serve immediately for best flavor.
Notes
- Cook the onions slowly over low heat to prevent burning and to develop their natural sweetness perfectly.
- Use freshly grated parmesan cheese for the best texture and melt.
- Add reserved pasta water gradually to adjust the sauce consistency to your liking, ensuring it clings well to the pasta.
- You can substitute half and half with coconut milk for a dairy-free version.
- The amount of chili crisp can be adjusted based on personal heat preference.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 50 mg
