Caramelized Onion & Chili Oil Pasta

Here’s a delicious Caramelized Onion & Chili Oil Pasta recipe — rich, sweet, spicy, and silky with olive oil:

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🥘 Ingredients (2–3 servings)

• 8 oz (225 g) spaghetti or linguine
• 3 large yellow onions, thinly sliced
• 4 tbsp olive oil (plus extra for tossing pasta)
• 1–2 tbsp chili oil (adjust to taste)
• 2 cloves garlic, minced
• ½ tsp crushed red pepper flakes (optional, for extra heat)
• 1 tsp sugar (optional, helps caramelize)
• Salt, to taste
• Black pepper, to taste
• ¼ cup pasta cooking water (reserved)
• Parmesan or pecorino, for serving (optional)
• Fresh parsley or basil, chopped (optional, for garnish)

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🔪 Method

1. Caramelize the onions

   • Heat 3 tbsp olive oil in a wide skillet over medium-low.
   • Add onions, a pinch of salt, and sugar (if using).
   • Cook slowly, stirring every 5 minutes, until golden brown and jammy — about 30–40 minutes.
   • If onions start to dry out, add a splash of water to deglaze the pan.

2. Cook the pasta

   • Meanwhile, bring a pot of salted water to a boil and cook pasta until al dente.
   • Reserve ¼ cup of pasta water, then drain. Toss pasta with a drizzle of olive oil so it doesn’t stick.

3. Build the sauce

   • Push onions to the side of the pan. Add garlic and chili oil, cooking for 1 minute until fragrant.
   • Toss onions back in and stir well.

4. Combine

   • Add the cooked pasta and reserved pasta water.
   • Toss until pasta is well coated and glossy. Adjust with more chili oil, salt, or pepper to taste.

5. Serve

   • Plate hot, sprinkle with Parmesan and fresh herbs if desired.

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👉 The onions bring a sweet depth, the chili oil adds a spicy kick, and the starchy pasta water ties everything together into a silky sauce.

Would you like me to also give you a quick homemade chili oil recipe to go with this?

Absolutely! 🌶️ Here’s a quick homemade chili oil recipe you can whip up in under 15 minutes:

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🔥 Quick Homemade Chili Oil

Ingredients (makes about 1 cup):

• 1 cup neutral oil (canola, vegetable, peanut, or grapeseed)
• ¼ cup crushed red pepper flakes (adjust to taste)
• 1–2 tsp Sichuan peppercorns (optional, for numbing heat)
• 2 cloves garlic, thinly sliced
• 1 small piece fresh ginger, sliced (about 1-inch)
• 1 small shallot, thinly sliced (optional, adds sweetness)
• 1 tsp salt
• 1 tsp sugar (balances the spice)
• 1 tbsp soy sauce (optional, for umami depth)

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Instructions:

1. Prepare chili mix – Place the crushed red pepper flakes, salt, and sugar in a heatproof bowl (like ceramic or glass).

2. Heat the oil – In a small saucepan, add the oil, garlic, ginger, shallot, and (if using) Sichuan peppercorns. Heat gently over medium until the aromatics turn golden brown (about 5–7 minutes).

3. Strain – Remove from heat. Strain the hot oil through a fine mesh sieve directly into the bowl with the chili flakes. You’ll hear a satisfying sizzle. 🌶️✨

4. Add finishing touches – Stir in soy sauce (if using) and mix well.

5. Cool & Store – Let cool completely, then transfer to a clean jar. Store sealed in the fridge for up to a month.

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💡 Tips & Variations:

• For extra smoky flavor, add 1 tsp smoked paprika to the chili flakes before pouring the oil.
• For milder heat, mix in half paprika or gochugaru (Korean chili flakes) with your red pepper flakes.
• For extra crunch, stir in toasted sesame seeds once the oil cools.

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