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Easy Caramelized Onion Pasta with Chili Oil

A close-up, appetizing shot of caramelized onion pasta tossed in a savory sauce and garnished with fresh parsley.
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Make this deeply flavorful caramelized onion pasta with chili oil for a satisfying weeknight dinner. This recipe balances the sweet taste of slow-cooked onions with a touch of spice.

Ingredients

Scale
  • 1 pound pasta (spaghetti or linguine recommended)
  • 4 large yellow onions, thinly sliced
  • 4 tablespoons olive oil
  • 2 tablespoons butter (or vegan butter for plant-based option)
  • 1 teaspoon salt, plus more for pasta water
  • 1/2 teaspoon black pepper
  • 1/4 cup dry white wine or vegetable broth
  • 2 cloves garlic, minced
  • 1 teaspoon red pepper flakes (adjust to your spice preference)
  • 1/2 cup reserved pasta water
  • 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan option)
  • 2 tablespoons fresh parsley, chopped
  • Chili oil, for drizzling

Instructions

  1. Cook the pasta according to package directions until al dente. Before draining, reserve at least 1/2 cup of the starchy pasta water. Drain the pasta and set aside.
  2. While the pasta cooks, heat the olive oil and butter in a large skillet over medium-low heat. Add the sliced onions, salt, and pepper.
  3. Cook the onions slowly, stirring every 5 to 7 minutes, for 25 to 35 minutes. You want the onions to become deep golden brown and sweet. Do not rush this step; low and slow creates the best flavor.
  4. Once the onions are deeply caramelized, add the minced garlic and red pepper flakes to the skillet. Cook for 1 minute until fragrant.
  5. Pour in the white wine or broth to deglaze the pan, scraping up any browned bits from the bottom. Let this simmer for 2 minutes until the liquid reduces slightly.
  6. Add the cooked pasta and about 1/2 cup of the reserved pasta water to the skillet with the onions. Toss everything together over medium heat.
  7. Stir in the Parmesan cheese (or nutritional yeast) until a light, creamy sauce forms, adding more pasta water if the sauce seems too dry. The starch in the water helps create the sauce.
  8. Remove from heat. Stir in the fresh parsley.
  9. Divide the pasta among bowls. Drizzle generously with chili oil before serving for that sweet and spicy balance.

Notes

  • For a plant-based version, substitute butter with vegan butter and use nutritional yeast instead of Parmesan cheese.
  • If you prefer a creamier texture without dairy, stir in 1/4 cup of full-fat coconut milk along with the pasta water.
  • The time needed to caramelize onions varies based on heat; aim for deep brown color for maximum sweetness.

Nutrition

Find it online: https://tastethisplate.com/caramelized-onion-pasta-recipe/