Onion Chili Pasta (Print Version)
# Ingredients:
→ For Boiling the Pasta
01 -
Salt for seasoning the water
02 -
12 oz (340g) of your favorite pasta like penne, spaghetti, or fettuccine
→ For Sweet Onions
03 -
2 large onions, finely sliced
04 -
1 tablespoon of butter
05 -
2 tablespoons olive oil
06 -
A teaspoon of sugar (optional)
07 -
Salt and pepper, to your liking
→ For Spicy Oil
08 -
A quarter cup of olive oil
09 -
1 garlic clove, minced
10 -
Half a teaspoon of smoked paprika (optional)
11 -
1 tablespoon chili flakes (adjust as preferred)
12 -
Half a teaspoon of salt
→ Toppings
13 -
Extra chili oil (if you want)
14 -
Freshly chopped parsley (optional)
15 -
Grated Parmesan cheese (optional)
# Instructions:
01 -
Warm olive oil and butter in a big pan on medium-low heat. Toss in the sliced onions and a tiny bit of salt. Stir now and then to make sure nothing sticks. If you’d like, sprinkle some sugar to speed up the browning. Let it cook for 25-30 minutes, stirring occasionally, until it turns a nice, deep golden color. Put it aside when ready.
02 -
Gently warm olive oil in a little pot on low-to-medium heat. Stir in the minced garlic and chili flakes, letting the flavors come through for about 1-2 minutes. Sprinkle in the smoked paprika (if you’re using it) and salt, then give it a quick mix. Take the pot off the heat and set aside.
03 -
Fill a big pot with water, add some salt, and bring it to a boil. Cook the pasta following the package directions till it’s just tender (about 8-10 minutes). Save half a cup of the pasta water before draining the rest.
04 -
Using the same pan from the onions, toss in the cooked pasta, caramelized onions, and just enough of the reserved pasta water to coat it all nicely. Add in the spicy oil and mix everything so it’s evenly coated.
05 -
Serve the pasta on plates and sprinkle with parsley and Parmesan (if you’re using them). For more heat, drizzle on extra chili oil. Eat right away while it’s hot!
# Notes:
01 -
You can adjust the garlic and chili flakes to match how spicy you like it.
02 -
Store caramelized onions in the fridge for up to 2-3 days if you want to prep ahead.
03 -
Roasted veggies like zucchini or bell peppers are a great addition.