Caramelized Onion Pasta with Chili Oil (Printable)

Golden caramelized onions and aromatic chili oil create a sweet-spicy flavor bomb tossed with al dente pasta.

# What You’ll Use:

→ Pasta

01 - 12 oz spaghetti, penne, or linguine
02 - Salt for pasta water

→ Caramelized Onions

03 - 2 tablespoons olive oil
04 - 1 large yellow onion, thinly sliced
05 - 3 cloves garlic, minced
06 - Salt and freshly ground black pepper to taste

→ Chili Oil

07 - 3 tablespoons extra virgin olive oil
08 - 1 tablespoon red chili flakes
09 - 1 teaspoon smoked paprika
10 - 1 small garlic clove, thinly sliced
11 - 1 teaspoon soy sauce

→ Garnishing

12 - Grated Parmesan cheese for serving
13 - Fresh basil or parsley, chopped
14 - Extra chili flakes (optional)

# How-To:

01 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 25 to 30 minutes until deeply golden and caramelized. Add the minced garlic in the last 5 minutes, stirring to avoid burning. Season with black pepper and adjust salt to taste. Set aside.
02 - In a small saucepan, heat 3 tablespoons olive oil over medium heat. Add sliced garlic and sauté for 1 to 2 minutes until fragrant but not browned. Add chili flakes and paprika; stir continuously for 2 to 3 minutes until aromatic. Stir in soy sauce and let simmer for 2 minutes. Remove from heat and set aside.
03 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
04 - Toss the hot pasta with the caramelized onions in the skillet. Drizzle with the chili oil and toss to coat. Add reserved pasta water a little at a time if needed to loosen the sauce.
05 - Top with generous Parmesan, chopped herbs, and extra chili flakes if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The onions transform into something candy-sweet and deeply savory that youll want to eat by the spoonful
  • The chili oil comes together in minutes but makes the whole kitchen smell incredible
  • Its ready in under an hour but tastes like you spent all day cooking
02 -
  • Caramelizing onions takes patience. If you try to rush the heat, theyll burn instead of sweeten.
  • The pasta water is your secret weapon for creating a silky sauce that clings to every bite.
  • The chili oil keeps in the fridge for weeks, so consider doubling the recipe.
03 -
  • Slice your onions as thin as possible for even cooking and better texture
  • Toast your pasta in the dry pan for 2 minutes before boiling for extra nuttiness
  • Let the chili oil cool slightly before pouring to prevent splattering
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