Serves 1
Directions
- 1Preheat oven to 400°F (200°C).
- 2Add sliced onions to a baking dish. Toss with paprika, garlic powder, salt, pepper, Italian seasoning, and 4 tbsp olive oil until well coated.
- 3Slice the top off the garlic head (about ¼ inch), drizzle with 1 tbsp olive oil, sprinkle with salt, and place it cut-side up on top of the onions.
- 4Cover 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. You’re looking for deep golden, jammy onions.
- 5While that magic is happening, cook pasta according to package instructions. Reserve up to 1 cup of pasta water before draining.
- 6Remove garlic from the dish and let cool slightly. Squeeze the roasted garlic into the onions.
- 7Add chili crisp, cream (or coconut milk), soy sauce (if using), lemon juice, Parmesan, and cooked pasta. Toss everything together, adding some pasta water as needed until glossy and saucy. Taste and adjust salt if needed.
- 8Finish with extra Parmesan, chili crisp, and fresh parsley if you’re feeling fancy.
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
- as needed Pasta water
- 1 tbsp paprika
- 2 tsp garlic powder
- 2 tsp salt
- 2 tsp pepper
- 2 tsp italian seasoning
- fresh parsley
Equipment
baking dishfoil
Tips
- Best served with chicken, shrimp, or tofu.
- Add a splash of water to the onions every 20 minutes while baking to prevent burning.
- Freezer hack for cooling garlic quickly.
- Reserve up to 1 cup of pasta water before draining the pasta.
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