Directions
- 1Prepare all ingredients: thinly slice the onion, mince the garlic, measure out the garlic chili crisp, coconut milk/cream, and dry parsley.
- 2In a large skillet over medium heat, add olive oil. Once hot, add sliced onions with a pinch of salt. Cook, stirring occasionally, for 10-15 minutes until golden brown and caramelized.
- 3While onions caramelize, bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain, reserving some pasta water.
- 4Add minced garlic to the skillet with the caramelized onions. Cook for 1 minute until fragrant.
- 5Stir in garlic chili crisp and cook for another minute. Pour in coconut milk/cream, add dry parsley, and season with salt and pepper.
- 6Simmer the sauce for a few minutes to thicken.
- 7Add cooked pasta to the skillet, tossing to combine. Add reserved pasta water if the sauce is too thick.
- 8Serve hot, topped with extra garlic chili crisp and parsley (optional).
Ingredients
- 1 large onion
- 4 garlic cloves
- 2 tablespoons garlic chili crisp
- 0 salt
- 0 pepper
- 1 cup coconut milk or cream
- 1 teaspoon dry parsley
- 8 ounces pasta
- 2 tablespoons olive oil
Equipment
large skilletlarge pot
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