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Quick Caramelized Onion Pasta with Chili Crisp

Close-up of creamy caramelized onion pasta topped with dark, crispy caramelized onions and chili flakes.
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Make a deeply flavorful pasta dish by slowly caramelizing onions until sweet, then tossing them with cooked spaghetti, a creamy sauce base, and spicy chili crisp.

Ingredients

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  • 2 large yellow onions, thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon butter (or vegan butter)
  • 1 teaspoon salt, plus more for pasta water
  • 1/2 teaspoon sugar
  • 1 pound spaghetti or linguine
  • 1/2 cup reserved pasta water
  • 1/4 cup heavy cream (or full-fat coconut milk for vegan)
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 tablespoons chili crisp or chili oil
  • 1/4 cup grated Parmesan cheese (optional)
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil and butter in a large skillet over medium-low heat. Add the sliced onions, salt, and sugar.
  2. Cook the onions slowly, stirring every 5 to 7 minutes, for 25 to 35 minutes until they are deep brown, soft, and sweet. Do not rush this step; low and slow develops the flavor.
  3. While the onions caramelize, cook the spaghetti in salted boiling water according to package directions until al dente. Before draining, reserve at least 1/2 cup of the starchy pasta water.
  4. When the onions are caramelized, push them to one side of the skillet. Add the minced garlic and red pepper flakes to the empty side and cook for 30 seconds until fragrant. Stir the garlic and onions together.
  5. Reduce the heat to low. Stir in the heavy cream (or coconut milk) and 1/4 cup of the reserved pasta water. Stir until a light sauce forms.
  6. Add the drained pasta directly to the skillet. Toss everything together, adding more pasta water, a tablespoon at a time, until the sauce coats the pasta evenly.
  7. Remove the skillet from the heat. Stir in the Parmesan cheese, if using.
  8. Divide the pasta among bowls. Top each serving with a generous drizzle of chili crisp and fresh parsley.

Notes

  • For the best caramelization, use a heavy-bottomed pan to distribute the heat evenly.
  • If you prefer a tangier sauce, add 1 teaspoon of balsamic vinegar to the onions during the last 5 minutes of cooking.
  • This recipe works well with any long pasta shape, such as fettuccine or bucatini.

Nutrition

Find it online: https://delishdreams.com/caramelized-onion-pasta-recipe-quick-creamy/