Ingredients
Scale
For the Pasta:
- 12 oz (340g) pasta of your choice
- Salt (for boiling water)
For the Caramelized Onions:
- 2 large onions, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon sugar (optional)
- Salt and pepper, to taste
For the Chili Oil:
- 1/4 cup olive oil
- 1 tablespoon chili flakes
- 1 garlic clove, minced
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon salt
For Garnish (Optional but Highly Recommended):
- Fresh parsley, chopped
- Grated Parmesan cheese
- Extra chili oil
Instructions
1. Caramelize the Onions:
- Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-low heat.
- Add thinly sliced onions and a pinch of salt. Stir occasionally to avoid burning.
- Sprinkle in sugar (if using) and continue to cook for 25–30 minutes until golden brown and jammy. Set aside.
2. Make the Chili Oil:
- In a small saucepan, warm 1/4 cup olive oil over low to medium heat.
- Add minced garlic and chili flakes, stirring gently for 1–2 minutes.
- Stir in smoked paprika (if using) and salt. Remove from heat and let sit.
3. Cook the Pasta:
- Boil a large pot of salted water.
- Cook pasta according to package instructions until al dente (8–10 minutes).
- Drain and reserve 1/2 cup of pasta water.
4. Bring It All Together:
- In the skillet with onions, add the drained pasta.
- Toss gently, adding a splash of reserved pasta water if needed.
- Drizzle in chili oil and toss until the pasta is well coated.
5. Serve and Garnish:
- Plate the pasta and top with parsley, Parmesan, and extra chili oil to taste.
- Serve hot and enjoy!
Notes
- Feel free to play around with the chili flakes and garlic—add more or less depending on how spicy you like things!
- Want to boost the flavor and texture? Toss in some roasted veggies like bell peppers or zucchini.
- You can caramelize the onions ahead of time and keep them in the fridge for 2–3 days—they’ll be ready to go when you are!
- Prep Time: 10 minutes
- Cook Time: 30 minutes