Serves 1
Directions
- 1Thinly slice one large onion, mince four garlic cloves, and measure out all seasonings. Bring one cup of 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 the sliced onions to the skillet and caramelize for 15-20 minutes, stirring occasionally, until golden and jammy.
- 4While onions caramelize, boil a pot of salted water and cook 8 oz (225g) of pasta until al dente. Drain, reserving some pasta water.
- 5Once onions are deeply golden, stir in the minced garlic and all seasonings (paprika, garlic powder, salt, pepper, Italian seasoning). Let it bloom for a minute.
- 6Add 2 tablespoons of chili crisp and sauté for another minute.
- 7Pour in the cream or coconut milk and let it simmer for a few minutes.
- 8Add 1/2 cup of grated Parmesan cheese and stir until incorporated.
- 9Add the cooked pasta to the sauce and toss to coat.
- 10Use the reserved pasta water to loosen the sauce if it's too thick.
- 11Serve hot with an extra spoon of chili crisp and a sprinkle of fresh parsley.
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
- fresh parsley
Equipment
large skilletpotgrater
Tips
- Best served with chicken, shrimp, or tofu.
- If onions start sticking while caramelizing, add a splash of water.
- Save pasta water to loosen sauce if it's too thick.
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