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Caramelized Onion Pasta with Chilli Oil

A rich, umami-packed pasta combining the deep, sweet jamminess of slowly caramelized onions with the fiery, garlicky kick of chili oil for an unforgettable weeknight meal.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Fusion, Italian-Asian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Base
  • 12 oz Spaghetti or Linguine or any long pasta
  • 3 large Yellow Onions thinly sliced
  • 2 tbsp Olive Oil
  • 2 tbsp Unsalted Butter
Flavor & Heat
  • 4 cloves Garlic minced
  • 2-3 tbsp Chili Oil or Chili Crisp adjust to spice preference
  • 1 tbsp Soy Sauce or balsamic vinegar
  • 1 cup Pasta Water reserved from boiling pasta
Garnish
  • 1/4 cup Parmesan Cheese freshly grated, optional
  • 2 tbsp Fresh Parsley or Chives chopped

Equipment

  • Large skillet or Dutch oven
  • Large pasta pot

Method
 

  1. Heat olive oil and butter in a large skillet over medium heat until the butter melts.
  2. Add the sliced onions. Toss to coat in the fats, and cook over medium-low heat for 35-45 minutes, stirring occasionally, until deeply golden brown and caramelized. Add a splash of water if they begin to stick.
  3. While onions caramelize, boil the pasta in heavily salted water until al dente. Reserve at least 1 cup of pasta water before draining.
  4. Add minced garlic to the caramelized onions and sauté for 1-2 minutes until fragrant.
  5. Stir in the soy sauce and chili oil, mixing well to combine with the onions.
  6. Add the drained pasta and 1/2 cup of the reserved pasta water to the skillet. Toss vigorously over medium heat until a glossy sauce forms and coats the noodles. Add more pasta water if needed.
  7. Remove from heat, toss with grated parmesan and fresh herbs. Serve immediately with extra chili oil on top.

Notes

To save time on a weeknight, you can caramelize the onions up to 3 days in advance and store them in the fridge.