1Slice your onion, mince the garlic, and measure all your seasoning. Bring cream or coconut milk to room temperature.
2Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat.
3Add in the onions and let them cook for 15-20 minutes, stirring occasionally until golden and jammy.
4While onions are caramelizing, boil a pot of salted water and cook pasta until al dente. Drain, but save some pasta water.
5When the onions are deeply golden, stir in minced garlic and all the seasonings. Let it bloom for a minute, then add the chili crisp and sauté for a minute.
6Pour in the cream (or coconut milk). Let it simmer for a few minutes until it gets cozy.
7Add the grated Parmesan cheese and stir to combine.
8Add the cooked pasta to the sauce and toss to coat. Use reserved pasta water to loosen if it's too thick.
9Serve hot with an extra spoon of chili crisp on top and a sprinkle of fresh parsley if desired.
Ingredients
1 large onion, thinly sliced
4 garlic cloves, minced
2 tbsp chili crisp
1 cup cream or coconut milk, room temperature
1 tbsp soy sauce
0.5 cup fresh Parmesan cheese, grated
8 oz pasta of your choice
2 tbsp butter
1 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1 tsp salt
1 tsp pepper
1 tsp Italian seasoning
Equipment
skillet
Tips
Best served with chicken, shrimp, or tofu.
If onions start sticking, add a splash of water.
Use reserved pasta water to loosen sauce if too thick.
Serve hot with an extra spoon of chili crisp and fresh parsley for garnish (optional).