Directions
- 1Heat butter and olive oil in a large skillet over medium heat.
- 2Add the thinly sliced onions to the skillet.
- 3Cook the onions for 15-20 minutes, stirring occasionally, until they are golden and jammy.
- 4While the onions are caramelizing, boil a pot of salted water and cook the pasta until al dente.
- 5Drain the pasta, reserving some of the pasta water.
- 6Stir in the minced garlic and all the seasonings (paprika, garlic powder, salt, pepper, Italian seasoning) with the caramelized onions.
- 7Let the mixture bloom for a minute.
- 8Add the chili crisp and sauté for another minute.
- 9Pour in the cream or coconut milk.
- 10Let the sauce simmer for a few minutes.
- 11Add the grated Parmesan cheese to the sauce.
- 12Add the cooked pasta to the sauce and toss to coat.
- 13Use the reserved pasta water to loosen the sauce if it’s too thick, aiming for a silky consistency.
- 14Serve hot with an extra spoon of chili crisp 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
- 225 g pasta
- 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
large skilletpotgrater
Tips
- Best served with chicken, shrimp, or tofu.
- Use fresh garlic.
- Save pasta water to loosen the sauce.
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