Introduction

Caramelized Onion Pasta with Chili Oil is a delightful combination of sweet, savory, and spicy flavors. This recipe transforms simple ingredients into a rich and aromatic dish that’s perfect for a comforting weeknight dinner. The homemade chili oil adds a smoky kick that elevates the tender caramelized onions and al dente pasta.

A close-up image of a single plate of spaghetti presented on a white plate, showing one layer of glossy, light golden noodles twisted and piled in the center. The spaghetti is coated with small bits of browned garlic and dotted with dark red, crispy chili flakes scattered evenly on top. There are tiny bright green parsley pieces sprinkled all over, and a light dusting of finely grated cheese adds texture and contrast on the surface. The plate is set against a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz pasta (spaghetti, penne, linguine, or preferred shape)

2 tablespoons olive oil (for sautéing onions and garlic)

1 large yellow onion, thinly sliced

3 cloves garlic, minced

Salt and pepper, to taste

3 tablespoons olive oil (for chili oil)

1 tablespoon red chili flakes (adjust to spice preference)

1 teaspoon paprika

1 small garlic clove, thinly sliced

1 teaspoon soy sauce

Grated Parmesan cheese, for garnish

Fresh basil or parsley, chopped, for garnish

Extra chili flakes (optional, for extra heat)

Instructions

Step 1: Thinly slice the onion into even rings to ensure even caramelization. Heat 2 tablespoons olive oil in a large skillet over medium heat.

Step 2: Add the sliced onions with a pinch of salt to the pan. Stir occasionally, cooking the onions for 25-30 minutes until golden and soft, stirring every 5-7 minutes.

Step 3: About 5 minutes before the onions finish, add the minced garlic. Cook until fragrant, stirring frequently to prevent burning. Season with salt and pepper, then set aside.

Step 4: In a small saucepan, warm 3 tablespoons olive oil over medium heat. Add the thinly sliced garlic and sauté for 1-2 minutes until fragrant but not browned.

Step 5: Stir in the red chili flakes and paprika. Cook for another 2-3 minutes, allowing the spices to infuse the oil.

Step 6: Add 1 teaspoon soy sauce, stir well, and let the mixture simmer for 2 minutes. Remove from heat and set aside.

Step 7: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

Step 8: Drain the pasta and return it to the pot. Add the caramelized onions and toss to combine.

Step 9: Drizzle the chili oil over the pasta and toss again. If the pasta looks dry, add reserved pasta water gradually to loosen the sauce.

Step 10: Serve immediately. Garnish with grated Parmesan cheese, chopped basil or parsley, and extra chili flakes if desired.

Tips & Variations

For a creamier texture, stir in a splash of heavy cream or a dollop of ricotta before serving.

Use smoked paprika for a deeper smoky flavor in the chili oil.

Swap fresh basil for thyme or oregano to change the herbal profile.

Adjust chili flakes to match your preferred spice level or substitute with fresh chopped chili peppers.

FAQs

Can I use a different type of pasta?

Yes, any pasta shape works well, but long strands like spaghetti or linguine help coat the sauce more evenly.

Is the chili oil very spicy?

The chili oil’s spice level depends on the amount of chili flakes used. You can adjust it to be mild or fiery by adding less or more chili flakes according to your preference.