Onion Chili Pasta (Print Version)
# Ingredients:
→ Pasta
01 -
Salt to season water for boiling
02 -
340g pasta (penne, fettuccine, or spaghetti)
→ Caramelized Onions
03 -
Salt and pepper to season as needed
04 -
1 teaspoon sugar (optional for sweetness)
05 -
2 tablespoons olive oil
06 -
1 tablespoon butter
07 -
2 large onions, sliced thin
→ Chilli Oil
08 -
1/4 cup olive oil
09 -
1/2 teaspoon salt
10 -
1 garlic clove, finely chopped
11 -
1/2 teaspoon smoked paprika (optional, adds smokiness)
12 -
1 tablespoon chili flakes
→ Garnish
13 -
Extra chili oil (optional, for added heat)
14 -
Parmesan cheese, grated (optional)
15 -
Fresh parsley, chopped (optional)
# Instructions:
01 -
Toss the sliced onions with a pinch of salt into a big skillet with melted butter and oil over medium-low heat. Stir back and forth so they cook evenly. Sprinkle sugar if you'd like sweeter onions. Slowly cook for 25-30 minutes, stirring occasionally, until they turn golden and velvety. Put them to the side.
02 -
Warm the oil on low-medium in a little saucepan. Mix in garlic and chili flakes. Stir gently for a minute or two without letting the garlic brown. Add salt along with smoked paprika (if you want) and stir again. Put aside when done.
03 -
Bring a pot of salted water to a rapid boil. Cook your pasta as the package says, around 8-10 minutes, until it’s firm but cooked (al dente). Save 1/2 cup of the cooking water before draining.
04 -
Toss the cooked pasta into the skillet with the dark-golden onions and stir it up. Add some of the starchy pasta water little by little, coating the noodles fully. Pour in your chili oil and mix everything till it’s combined nicely.
05 -
Scoop the pasta onto plates. Sprinkle with parsley, Parmesan, or more chili oil if you like. Enjoy while it’s hot!
# Notes:
01 -
Low heat brings out the deep sweetness of the onions, so don’t rush it. Add or reduce chili flakes to suit your heat preference.