Directions
- 1Preheat oven to 400°F (200°C).
- 2Add sliced onions to a baking dish.
- 3Toss onions with 1 tbsp paprika, 2 tsp garlic powder, 2 tsp salt, 2 tsp pepper, 2 tsp Italian seasoning, and 4 tbsp olive oil until well coated.
- 4Slice the top off the garlic head (about ¼ inch).
- 5Drizzle the garlic with 1 tbsp olive oil and sprinkle with salt.
- 6Place the garlic cut-side up on top of the onions.
- 7Cover with foil and bake for 1 hour, tossing the onions every 20 minutes (twice total). Each time, add a splash of water to prevent burning.
- 8While onions and garlic are baking, cook pasta according to package instructions.
- 9Reserve up to 1 cup of pasta water before draining the pasta.
- 10Remove garlic from the dish and let cool slightly.
- 11Squeeze the roasted garlic into the onions.
- 12Add 2 tbsp chili crisp, 1 1/2 cups of room temperature cream (or coconut milk), 1 tbsp soy sauce (if using), 1/2 lemon juice, 1/2 cup Parmesan, and cooked pasta to the baking dish.
- 13Toss everything together, adding some pasta water as needed until glossy and saucy.
- 14Taste and adjust salt if needed.
- 15Finish with extra Parmesan, chili crisp, and fresh parsley if desired.
Ingredients
- 2 large onions, thinly sliced
- 1 whole garlic head
- 2 tbsp chili crisp
- 1.5 cups cream or coconut milk
- 1 tbsp soy sauce
- 0.5 cup fresh Parmesan cheese, grated
- 0.5 lemon, juiced
- 12 oz pasta of choice
- 5 tbsp olive oil
- Pasta water
- 1 tbsp paprika
- 2 tsp garlic powder
- 2 tsp salt
- 2 tsp pepper
- 2 tsp italian seasoning
- fresh parsley
Equipment
baking dishfoiloven
Tips
- Best served with chicken, shrimp, or tofu.
- Add a splash of water to the onions every 20 minutes while baking to prevent burning.
- Use the freezer hack to cool the garlic quickly.
- Add pasta water as needed for a glossy and saucy consistency.
- Adjust salt to taste.
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