Caramelized Onion Pasta with Chili Oil (Print Version)

Sweet and spicy pasta featuring golden caramelized onions and aromatic homemade chili oil, finished with Parmesan and fresh herbs.

# What You'll Need:

→ Pasta

01 - 12 oz pasta (spaghetti, penne, or linguine)
02 - Salt for pasta water

→ Caramelized Onions

03 - 2 tablespoons olive oil
04 - 1 large yellow onion, thinly sliced
05 - 3 cloves garlic, minced
06 - Salt and freshly ground black pepper to taste

→ Chili Oil

07 - 3 tablespoons extra virgin olive oil
08 - 1 tablespoon red chili flakes
09 - 1 teaspoon smoked paprika
10 - 1 small garlic clove, thinly sliced
11 - 1 teaspoon soy sauce

→ Garnish

12 - Grated Parmesan cheese for serving
13 - Fresh basil or parsley, chopped
14 - Extra chili flakes (optional)

# Cooking Steps:

01 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add sliced onions and a pinch of salt. Cook, stirring occasionally, for 25-30 minutes until deeply golden and caramelized. Add minced garlic during the last 5 minutes, stirring to prevent burning. Season with black pepper and adjust salt to taste. Set aside.
02 - In a small saucepan, heat 3 tablespoons olive oil over medium heat. Add sliced garlic and sauté for 1-2 minutes until fragrant but not browned. Add chili flakes and paprika; stir continuously for 2-3 minutes until aromatic. Stir in soy sauce and let simmer for 2 minutes. Remove from heat and set aside.
03 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
04 - Toss the hot pasta with caramelized onions in the skillet. Drizzle with chili oil and toss to coat evenly. Add reserved pasta water a little at a time if needed to loosen the sauce.
05 - Top with generous Parmesan, chopped herbs, and extra chili flakes if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The contrast between sweet onions and spicy heat creates this addictive flavor you cant quite place but keep craving
  • It transforms humble ingredients into something restaurant worthy while costing almost nothing
02 -
  • Caramelizing onions cannot be rushed turn the heat down if they're browning too fast instead of turning it up to compensate
  • The pasta water is crucial for emulsifying the chili oil so don't forget to reserve it before draining
03 -
  • Slice your onions as thinly as possible they'll caramelize more evenly and disappear into the pasta better
  • Make double the chili oil and keep it in the fridge it's incredible on eggs roasted vegetables and pretty much everything else
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