Caramelized Onion Pasta
Caramelized Onion Pasta
Ingredients
- 16 ounces pasta, of choice
- 4 tablespoons butter
- 2 tablespoons olive oil
- 2 onions, large, thinly sliced
- 8 garlic cloves, minced
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 2 teaspoons salt
- 2 teaspoons black pepper
- 4 tablespoons chili crisp
- 2 cups heavy cream
- 1 cup Parmesan cheese, freshly grated
- 1/2 cup pasta water, reserved, as needed
- 1/4 cup fresh parsley, chopped, for topping
Instructions
- 1
Cook pasta in well-salted water according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta water. Drain the pasta and set aside.
⏱️ 10 min
- 2
In a large pan or Dutch oven, heat the butter and olive oil over medium heat. Add the thinly sliced onions and cook for about 15 minutes, stirring often. To help with caramelization and prevent sticking, add small splashes of water as you go, until the onions are deeply caramelized and tender.
⏱️ 15 min
- 3
Add the minced garlic, paprika, garlic powder, Italian seasoning, salt, and black pepper to the caramelized onions. Stir well and cook for 1-2 minutes, until the garlic is fragrant.
⏱️ 2 min
- 4
Stir in the chili crisp and allow it to cook into the onions for another minute, infusing the flavor throughout.
⏱️ 1 min
- 5
Pour in the heavy cream and add the freshly grated Parmesan cheese. Stir continuously until the cheese is melted and the sauce is smooth and slightly thickened.
⏱️ 3 min
- 6
Add the cooked pasta to the pan with the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add the reserved pasta water, 1-2 tablespoons at a time, until the sauce is glossy and coats the pasta beautifully.
⏱️ 3 min
- 7
Serve immediately, garnished with fresh chopped parsley and an additional drizzle of chili crisp, if desired. This pasta pairs well with chicken or any protein of your choice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Caramelized Onion Pasta
- 16 ounces pasta, of choice
- 4 tablespoons butter
- 2 tablespoons olive oil
- 2 onions, large, thinly sliced
- 8 garlic cloves, minced
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 2 teaspoons salt
- 2 teaspoons black pepper
- 4 tablespoons chili crisp
- 2 cups heavy cream
- 1 cup Parmesan cheese, freshly grated
- 1/2 cup pasta water, reserved, as needed
- 1/4 cup fresh parsley, chopped, for topping
Instructions
- 1
Cook pasta in well-salted water according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta water. Drain the pasta and set aside.
⏱️ 10 min - 2
In a large pan or Dutch oven, heat the butter and olive oil over medium heat. Add the thinly sliced onions and cook for about 15 minutes, stirring often. To help with caramelization and prevent sticking, add small splashes of water as you go, until the onions are deeply caramelized and tender.
⏱️ 15 min - 3
Add the minced garlic, paprika, garlic powder, Italian seasoning, salt, and black pepper to the caramelized onions. Stir well and cook for 1-2 minutes, until the garlic is fragrant.
⏱️ 2 min - 4
Stir in the chili crisp and allow it to cook into the onions for another minute, infusing the flavor throughout.
⏱️ 1 min - 5
Pour in the heavy cream and add the freshly grated Parmesan cheese. Stir continuously until the cheese is melted and the sauce is smooth and slightly thickened.
⏱️ 3 min - 6
Add the cooked pasta to the pan with the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add the reserved pasta water, 1-2 tablespoons at a time, until the sauce is glossy and coats the pasta beautifully.
⏱️ 3 min - 7
Serve immediately, garnished with fresh chopped parsley and an additional drizzle of chili crisp, if desired. This pasta pairs well with chicken or any protein of your choice.
⏱️ 1 min