Onion Chili Pasta (Print Version)
# Ingredients:
→ Pasta Base
01 -
12 oz (340g) pasta, like penne, spaghetti, or fettuccine.
02 -
Salt to season the boiling water.
→ Caramelized Onion Mixture
03 -
2 big onions, sliced thin.
04 -
2 tablespoons of olive oil.
05 -
1 tablespoon butter.
06 -
1 teaspoon sugar, only if you want it slightly sweet.
07 -
Salt and pepper for taste.
→ Spicy Chili Oil
08 -
1/4 cup olive oil.
09 -
1 tablespoon red pepper flakes (adjust heat to your liking).
10 -
1 garlic clove, chopped small.
11 -
1/2 teaspoon smoked paprika, optional.
12 -
1/2 teaspoon salt.
→ Toppings
13 -
Chopped fresh parsley, if you like.
14 -
Parmesan, grated (optional).
15 -
Extra spicy chili oil, if desired.
# Instructions:
01 -
Warm up butter and olive oil on medium-low heat in a big skillet. Toss in the thin onion slices and sprinkle some salt. Stir here and there so they cook evenly. For a sweeter taste, add a touch of sugar. Let them cook for about 25-30 minutes, stirring once in a while, until they turn golden brown. Set them aside when they're ready.
02 -
Use a small pan and heat olive oil on low to medium heat. Mix in the red chili flakes and garlic. Let the garlic flavor the oil for 1-2 minutes while stirring. Then, add smoked paprika (if you'd like) and salt, giving it all a mix. Take the pan off the heat and keep the oil aside.
03 -
Fill a big pot with water, add salt, and bring it to a boil. Cook your pasta according to the package instructions (al dente, roughly 8-10 minutes). Once done, drain the pasta and save 1/2 cup of the cooking water.
04 -
In the same pan you used for the onions, toss in the cooked pasta, caramelized onions, and some of that saved pasta water to help coat the noodles. Add chili oil, mix well, and make sure everything's tossed together evenly.
05 -
Serve the pasta on plates and sprinkle parsley and Parmesan cheese on top if that's your thing. Add more chili oil for a spicy kick. Serve while it's nice and hot.
# Notes:
01 -
You can add more or less chili to suit how spicy you want it.
02 -
Make onions ahead of time—they stay good in the fridge for a couple of days.
03 -
Want more flavor? Toss in roasted veggies like zucchini or bell peppers.