Description
This Caramelized Onion Pasta with Chili Oil is a flavorful, comforting dish featuring thin spaghetti tossed in a rich, creamy sauce made from slow-cooked caramelized onions, garlic, chili crisp, and parmesan. The sauce is enhanced with soy sauce, honey, and spices, delivering a perfect balance of sweet, savory, and spicy notes. Garnished with fresh parsley and extra chili oil, this pasta is perfect for a cozy dinner or a special weeknight meal.
Ingredients
Units
Scale
Pasta
- 8 oz dry thin spaghetti
Sauce
- 1 large white onion, thinly sliced
- 1 tablespoon olive oil
- 4 tablespoons butter, divided
- 4 cloves garlic, pressed or minced
- 1-2 tablespoons chili crisp, plus more for serving (adjust based on heat preference)
- 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
- Fresh parsley for garnish
Instructions
- Caramelize the Onions: In a large skillet over medium-low heat, heat olive oil and 2 tablespoons of butter. Add the thinly sliced onions and cook, stirring frequently, for about 20 minutes until they are soft and lightly caramelized, developing a sweet, golden-brown color.
- Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Add the dry spaghetti and cook until al dente according to package instructions, usually about 9-11 minutes. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
- Add Garlic and Remaining Butter: To the caramelized onions in the skillet, add the remaining 2 tablespoons of butter and the minced garlic. Cook for 1 minute until the garlic becomes fragrant, being careful not to burn it.
- Incorporate Flavorings: Stir in the chili crisp, soy sauce, and honey until everything is combined evenly, allowing the flavors to meld together over low heat.
- Add Cream and Spices: Reduce the heat to low and pour in the half and half. Add paprika, garlic powder, Italian seasoning, and black pepper. Let the sauce simmer gently for about 5 minutes until it thickens slightly.
- Mix in Parmesan Cheese: Stir in the freshly grated parmesan cheese until it has melted fully, creating a smooth, creamy sauce.
- Toss the Pasta in Sauce: Add the cooked spaghetti directly into the skillet with the sauce. Toss thoroughly to coat the pasta completely. If the sauce seems too thick, gradually add the reserved pasta water to loosen it to your desired consistency.
- Garnish and Serve: Serve the pasta garnished with a drizzle of extra chili crisp oil and fresh parsley for brightness and extra flavor.
Notes
- Cook onions slowly over medium-low heat to achieve deep caramelization without burning.
- Use freshly grated parmesan cheese for the best texture and flavor in the sauce.
- Add reserved pasta water gradually to adjust the sauce consistency to your liking.
- Adjust chili crisp quantity to match your preferred spice level.
- For a dairy-free version, substitute half and half with coconut milk and omit parmesan or use a dairy-free alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 50 mg
