Serves 1
Directions
- 1Heat butter and olive oil in a large skillet over medium heat.
- 2Add the sliced onions to the skillet and cook for 15-20 minutes, stirring occasionally, until golden and jammy.
- 3While the onions are caramelizing, boil a pot of salted water and cook the pasta until al dente. Drain, reserving some pasta water.
- 4Once the onions are deeply golden, stir in the minced garlic and all the seasonings (paprika, garlic powder, salt, pepper, Italian seasoning). Let it bloom for a minute.
- 5Add the chili crisp and sauté for another minute.
- 6Pour in the cream (or coconut milk) and let it simmer for a few minutes.
- 7Add the grated Parmesan cheese and stir until combined.
- 8Add the cooked pasta to the sauce and toss to coat. Use the reserved pasta water to loosen the sauce if it's too thick.
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 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
large skilletpotgrater
Tips
- Best served with with chicken, shrimp, or tofu.
- If the onions start sticking, add a splash of water.
- Save some pasta water to loosen the sauce if it's too thick.
- Serve hot with an extra spoon of chili crisp on top for a spicy kick and maybe a sprinkle of fresh parsley.
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