Onion Chili Pasta (Print Version)
# Ingredients:
→ Pasta
01 -
Enough spaghetti for 2 people (or your favorite type of pasta)
→ Sauce Base
02 -
Half a cup of cream
03 -
3-4 finely chopped garlic cloves
04 -
2 tbsp spicy chili oil
05 -
1 big red onion, sliced thin
06 -
3 spoonfuls of olive oil
→ Seasonings
07 -
1-2 tsp salt, adjust for taste
08 -
A tablespoon of Italian herbs
→ Garnish
09 -
Parsley, chopped freshly (if you like)
10 -
Grated Parmesan cheese (optional)
# Instructions:
01 -
Chop the garlic into tiny bits and slice the onion as thin as you can.
02 -
Fill a pot with water and bring it to a boil. Toss in 2 tsp of salt, then follow the package instructions to cook your spaghetti. Before you drain it, save a cup of that water.
03 -
Warm up some olive oil in a pan on medium heat. Toss in the onions and cook them while stirring every now and then until they turn golden brown, about 6-7 minutes.
04 -
Throw in chopped garlic and stir it around for a minute or two. Once it smells amazing, pour in chili oil and mix everything up.
05 -
Turn the heat way down and add the cream. Sprinkle in the Italian herbs and salt. If your sauce feels too thick, pour in a little bit of that pasta water until it loosens up.
06 -
Put your cooked pasta into the pan and mix it well so the sauce evenly coats every strand.
07 -
If you like, sprinkle some parsley and Parmesan on top. Serve it while it's still steamy.
# Notes:
01 -
Make it more or less spicy by adjusting the chili oil amount.
02 -
To make this vegan, swap dairy cream for a plant-based one and use vegan Parmesan.
03 -
You can mix in shrimp, grilled chicken, or crispy pancetta to add some protein.
04 -
Leftovers? Store them in the fridge in a sealed container for up to 2 days. Reheat with a little cream or water to keep it saucy.