Description
This Caramelized Onion Pasta with Chili Oil is a delectable blend of sweet caramelized onions, spicy chili crisp, and creamy sauce, tossed with perfectly cooked thin spaghetti. The dish is rich with layers of flavor from garlic, soy sauce, honey, and parmesan, garnished with fresh parsley for a vibrant finish. It’s a comforting and elegant meal perfect for dinner or a special occasion.
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 tablespoon chili crisp, plus more for serving
- 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 the onions: In a large skillet over medium-low heat, add olive oil and 2 tablespoons of butter. Add the thinly sliced onion and cook, stirring frequently, for about 20 minutes or until the onions are soft and lightly caramelized.
- Cook the pasta: Meanwhile, bring a large pot of salted water to a boil. Add the thin spaghetti and cook until al dente. Reserve ½ cup of pasta water, then drain the pasta.
- Add garlic and butter: To the onions in the skillet, add the remaining 2 tablespoons of butter and the minced garlic. Cook for 1 minute until the garlic is fragrant.
- Combine chili crisp and sauces: Stir in the chili crisp, soy sauce, and honey until well combined with the onions and garlic.
- Simmer the sauce: Reduce the heat to low. Pour in the half and half, then add paprika, garlic powder, Italian seasoning, and black pepper. Let the sauce simmer for 5 minutes until it slightly thickens.
- Add parmesan cheese: Stir in the freshly grated parmesan until it melts and the sauce is smooth and creamy.
- Toss pasta with sauce: Add the cooked spaghetti to the skillet and toss thoroughly to coat the pasta in the sauce. Use the reserved pasta water gradually if needed to loosen the sauce to desired consistency.
- Garnish and serve: Garnish the pasta with extra chili crisp and fresh parsley before serving for added flavor and color.
Notes
- Cook the onions slowly over medium-low heat to avoid burning and achieve a sweet, caramelized flavor.
- Use freshly grated parmesan cheese for the best texture and melting quality.
- Gradually add the reserved pasta water to adjust the sauce’s consistency to your liking.
- You can substitute half and half with coconut milk to make the dish dairy free.
- Adjust the amount of chili crisp based on your heat preference for spiciness.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 12 g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 55 mg
