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Caramelized Onion Pasta with Chilli Oil

A savory and spicy pasta dish featuring sweet caramelized onions and fiery chili oil emulsified into a glossy sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Dinner, Lunch
Cuisine: Italian-Fusion
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Pasta Base
  • 8 oz spaghetti or bucatini
  • 2 large yellow onions thinly sliced
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 3 cloves garlic minced
Seasoning & Finish
  • 1-2 tbsp chili oil with flakes (chili crisp)
  • 1 tsp soy sauce optional for umami
  • 0.5 cup pasta water reserved from boiling
  • 2 tbsp fresh parsley chopped
  • 1 tbsp lemon juice freshly squeezed

Equipment

  • Large Skillet
  • Large Pot
  • Tongs
  • Chef's Knife

Method
 

  1. Peel and thinly slice the onions into half-moons. Mince the garlic.
  2. Heat olive oil and butter in a large skillet over medium heat. Add onions and a pinch of salt.
  3. Sauté onions for 15-20 minutes, stirring often, until soft and caramelized. Add splashes of water if they stick.
  4. Meanwhile, boil salted water and cook pasta to al dente. Reserve 1 cup of pasta water before draining.
  5. Add minced garlic and chili oil/flakes to the onions. Cook for 1 minute until fragrant.
  6. Add drained pasta directly to the skillet. Pour in 1/2 cup pasta water and soy sauce.
  7. Toss vigorously over medium-high heat until the water and oil emulsify into a glossy sauce coating the noodles.
  8. Remove from heat, stir in parsley and lemon juice. Serve immediately.

Notes

For extra crunch, top with toasted breadcrumbs.