Chilli Oil and Caramelized Onion Pasta
Chilli Oil and Caramelized Onion Pasta
Ingredients
For the Pasta
- 1 pound linguine
- 1 tablespoon salt, for pasta water
For the Sauce
- 2 red onions, medium, thinly sliced
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 2 tablespoons garlic, minced
- 1 tablespoon chilli oil, plus more for garnish
- 1 teaspoon soy sauce
- 1/2 cup heavy cream
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil over high heat. Add the linguine and cook according to package directions until al dente, usually 8-10 minutes. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 12 min
- 2
While the pasta cooks, heat the vegetable oil and butter in a large skillet or Dutch oven over medium heat. Add the thinly sliced red onions and sauté, stirring frequently, for 10-15 minutes, or until deeply caramelized and browned.
⏱️ 15 min
- 3
Add the minced garlic to the caramelized onions and continue to sauté for 1 minute, until fragrant.
⏱️ 1 min
- 4
Stir in the chilli oil and soy sauce, mixing well to combine with the onion and garlic mixture.
⏱️ 1 min
- 5
Pour in the heavy cream and stir until well combined and the sauce begins to warm through.
⏱️ 2 min
- 6
Add 1 ladleful (about 1/2 cup) of the reserved pasta water to the sauce. Stir continuously until the sauce thickens slightly and achieves a creamy consistency.
⏱️ 2 min
- 7
Stir in the chili powder, dried oregano, and black pepper. Mix thoroughly to incorporate the spices into the sauce.
⏱️ 1 min
- 8
Using tongs, transfer the cooked linguine directly from the pot into the skillet with the sauce. Toss the pasta thoroughly with the sauce, ensuring every strand is coated.
⏱️ 2 min
- 9
Serve immediately, garnished with fresh chopped parsley and an additional drizzle of chilli oil, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chilli Oil and Caramelized Onion Pasta
For the Pasta
- 1 pound linguine
- 1 tablespoon salt, for pasta water
For the Sauce
- 2 red onions, medium, thinly sliced
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 2 tablespoons garlic, minced
- 1 tablespoon chilli oil, plus more for garnish
- 1 teaspoon soy sauce
- 1/2 cup heavy cream
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil over high heat. Add the linguine and cook according to package directions until al dente, usually 8-10 minutes. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 12 min - 2
While the pasta cooks, heat the vegetable oil and butter in a large skillet or Dutch oven over medium heat. Add the thinly sliced red onions and sauté, stirring frequently, for 10-15 minutes, or until deeply caramelized and browned.
⏱️ 15 min - 3
Add the minced garlic to the caramelized onions and continue to sauté for 1 minute, until fragrant.
⏱️ 1 min - 4
Stir in the chilli oil and soy sauce, mixing well to combine with the onion and garlic mixture.
⏱️ 1 min - 5
Pour in the heavy cream and stir until well combined and the sauce begins to warm through.
⏱️ 2 min - 6
Add 1 ladleful (about 1/2 cup) of the reserved pasta water to the sauce. Stir continuously until the sauce thickens slightly and achieves a creamy consistency.
⏱️ 2 min - 7
Stir in the chili powder, dried oregano, and black pepper. Mix thoroughly to incorporate the spices into the sauce.
⏱️ 1 min - 8
Using tongs, transfer the cooked linguine directly from the pot into the skillet with the sauce. Toss the pasta thoroughly with the sauce, ensuring every strand is coated.
⏱️ 2 min - 9
Serve immediately, garnished with fresh chopped parsley and an additional drizzle of chilli oil, if desired.
⏱️ 1 min