Description
Caramelized Onion Pasta with Chili Oil is a creamy, sweet, savory, and spicy pasta dinner made with golden caramelized onions, garlic, chili crisp, Parmesan, and a touch of honey. Ready with simple ingredients, it’s an irresistible vegetarian pasta for busy weeknights.
Ingredients
Scale
- 8 oz dry thin spaghetti
- 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
- 2 tablespoons soy sauce
- 2 tablespoons honey
- ⅔ cup half-and-half
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon black pepper
- ½ cup freshly grated Parmesan cheese
- Fresh parsley, for garnish
Instructions
- Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-low heat. Add the sliced onion and cook for about 20 minutes, stirring frequently, until soft and lightly caramelized.
- Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to the package directions. Reserve ½ cup of pasta water, then drain the pasta.
- Add the remaining 2 tablespoons of butter and minced garlic to the caramelized onions. Cook for about 1 minute, stirring, until fragrant.
- Stir in the chili crisp, soy sauce, and honey until everything is well combined.
- Reduce the heat to low. Pour in the half-and-half, then stir in the paprika, garlic powder, Italian seasoning, and black pepper.
- Gently simmer the sauce for about 5 minutes, stirring occasionally, until slightly thickened.
- Add the freshly grated Parmesan and stir until completely melted and the sauce is smooth.
- Add the cooked spaghetti to the skillet and toss until every strand is coated. If the sauce is too thick, add reserved pasta water a little at a time until it reaches your preferred consistency.
- Divide among bowls and garnish with additional chili crisp oil and fresh parsley. Serve immediately.
Notes
- Start with 1 tablespoon chili crisp for moderate heat and increase to 2 tablespoons if you prefer your pasta spicier.
- Cook the onions over medium-low heat rather than rushing them over high heat. Slow cooking develops their sweet, caramelized flavor.
- Freshly grated Parmesan melts more smoothly into the sauce than many pre-shredded varieties.
- Don’t forget to reserve the pasta water before draining. Add it gradually—you may not need the full ½ cup.
- For a dairy-free variation, substitute unsweetened coconut milk for the half-and-half and use suitable dairy-free alternatives for the butter and Parmesan.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Add a splash of milk or water when reheating to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (¼ of recipe)
- Calories: 590 kcal
- Sugar: 11 g
- Sodium: 900 mg
- Fat: 32 g
- Saturated Fat: 17 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 63 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 70 mg