New Family Pasta Recipe
New Family Pasta Recipe
Ingredients
- 2 tablespoons olive oil, for sautéing
- 1 1/2 sweet onions, sliced
- 1/2 teaspoon sea salt, or to taste
- 1 cup all-natural veggie broth
- 2 teaspoons minced garlic
- 1 tablespoon tomato paste, from a tube
- 1 tablespoon Momofuku Chili Crunch, plus more for serving
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon truffle sea salt, or to taste
- 1/4 teaspoon cracked black pepper, or to taste
- 1/2 teaspoon paprika
- 13.5 ounces all-natural coconut milk, from a can or jar
- 16 ounces spaghetti, cooked according to package directions
- 1/4 cup fresh parsley or cilantro, chopped
Instructions
- 1
Heat the olive oil in a large pan or Dutch oven over medium heat.
⏱️ 2 min
- 2
Add the sliced sweet onions to the pan. Season with sea salt and sauté, stirring occasionally, until the onions are softened and slightly caramelized, about 8-10 minutes.
⏱️ 10 min
- 3
Pour in the all-natural veggie broth and bring to a simmer. Let it simmer for approximately 1 minute to deglaze the pan and incorporate the onion flavor.
⏱️ 2 min
- 4
Stir in the minced garlic, tomato paste, and 1 tablespoon of Momofuku Chili Crunch.
⏱️ 1 min
- 5
Add the onion powder, garlic powder, truffle sea salt, cracked black pepper, and paprika to the mixture. Stir well to combine all the ingredients and cook for another minute until fragrant.
⏱️ 2 min
- 6
Pour in the all-natural coconut milk and mix thoroughly. Bring the sauce to a gentle simmer and let it cook for about 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 5 min
- 7
Add the cooked spaghetti noodles directly into the prepared sauce in the pan.
⏱️ 1 min
- 8
Using tongs, incorporate the sauce into the spaghetti noodles until they are evenly coated.
⏱️ 2 min
- 9
Add the chopped parsley or cilantro and a little more Momofuku Chili Crunch to the pasta. Mix everything together once more before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
New Family Pasta Recipe
- 2 tablespoons olive oil, for sautéing
- 1 1/2 sweet onions, sliced
- 1/2 teaspoon sea salt, or to taste
- 1 cup all-natural veggie broth
- 2 teaspoons minced garlic
- 1 tablespoon tomato paste, from a tube
- 1 tablespoon Momofuku Chili Crunch, plus more for serving
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon truffle sea salt, or to taste
- 1/4 teaspoon cracked black pepper, or to taste
- 1/2 teaspoon paprika
- 13.5 ounces all-natural coconut milk, from a can or jar
- 16 ounces spaghetti, cooked according to package directions
- 1/4 cup fresh parsley or cilantro, chopped
Instructions
- 1
Heat the olive oil in a large pan or Dutch oven over medium heat.
⏱️ 2 min - 2
Add the sliced sweet onions to the pan. Season with sea salt and sauté, stirring occasionally, until the onions are softened and slightly caramelized, about 8-10 minutes.
⏱️ 10 min - 3
Pour in the all-natural veggie broth and bring to a simmer. Let it simmer for approximately 1 minute to deglaze the pan and incorporate the onion flavor.
⏱️ 2 min - 4
Stir in the minced garlic, tomato paste, and 1 tablespoon of Momofuku Chili Crunch.
⏱️ 1 min - 5
Add the onion powder, garlic powder, truffle sea salt, cracked black pepper, and paprika to the mixture. Stir well to combine all the ingredients and cook for another minute until fragrant.
⏱️ 2 min - 6
Pour in the all-natural coconut milk and mix thoroughly. Bring the sauce to a gentle simmer and let it cook for about 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 5 min - 7
Add the cooked spaghetti noodles directly into the prepared sauce in the pan.
⏱️ 1 min - 8
Using tongs, incorporate the sauce into the spaghetti noodles until they are evenly coated.
⏱️ 2 min - 9
Add the chopped parsley or cilantro and a little more Momofuku Chili Crunch to the pasta. Mix everything together once more before serving.
⏱️ 2 min