Directions
- 1Prepare all ingredients: thinly slice the onion, mince the garlic, and measure out the chili crisp, coconut milk/cream, and parsley.
- 2In a large skillet over medium heat, add olive oil. Once hot, add sliced onions and a pinch of salt. Cook, stirring occasionally, for 10-15 minutes until golden brown and caramelized.
- 3While caramelizing onions, bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside, 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 optional soy sauce), cook for 1 minute. Pour in coconut milk/cream, add parsley, and season with salt and pepper. Simmer for a few minutes to thicken.
- 6Add cooked pasta to the skillet, tossing to combine. If too thick, add reserved pasta water to reach desired consistency.
- 7Serve hot, topped with extra garlic chili crisp (optional) and parsley.
Ingredients
- 1 large onion
- 4 garlic cloves
- 2 tablespoons garlic chili crisp
- 1 pinch salt
- 1 pinch 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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