Caramelized Onion Pasta Chili Oil (Print)

Deeply caramelized onions meet fragrant chili oil in this comforting pasta dish. Sweet, savory, and spicy flavors create the perfect balance.

# Ingredients:

→ Pasta

01 - 12 oz pasta (spaghetti, penne, or linguine)
02 - Salt, for pasta water

→ Caramelized Onions

03 - 2 tablespoons olive oil
04 - 1 large yellow onion, thinly sliced
05 - 3 cloves garlic, minced
06 - Salt and freshly ground black pepper, to taste

→ Chili Oil

07 - 3 tablespoons extra virgin olive oil
08 - 1 tablespoon red chili flakes
09 - 1 teaspoon smoked paprika
10 - 1 small garlic clove, thinly sliced
11 - 1 teaspoon soy sauce

→ Garnishing

12 - Grated Parmesan cheese, for serving
13 - Fresh basil or parsley, chopped
14 - Extra chili flakes (optional)

# Directions:

01 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 25-30 minutes until deeply golden and caramelized. Add the minced garlic in the last 5 minutes, stirring to avoid burning. Season with black pepper and adjust salt to taste. Set aside.
02 - In a small saucepan, heat 3 tablespoons olive oil over medium heat. Add sliced garlic and sauté for 1-2 minutes until fragrant but not browned. Add chili flakes and paprika; stir continuously for 2-3 minutes until aromatic. Stir in soy sauce and let simmer for 2 minutes. Remove from heat and set aside.
03 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
04 - Toss the hot pasta with the caramelized onions in the skillet. Drizzle with the chili oil and toss to coat. Add reserved pasta water a little at a time if needed to loosen the sauce.
05 - Top with generous Parmesan, chopped herbs, and extra chili flakes if desired. Serve immediately, hot.

# Expert Tips:

01 -
  • The homemade chili oil tastes infinitely better than anything from a bottle and you can customize the heat level
  • Caramelized onions add a natural sweetness that balances the spicy heat perfectly
  • It comes together in under an hour but tastes like you spent all day cooking
02 -
  • Rushing caramelized onions is the number one mistake—low and slow is what creates that deep sweetness
  • The pasta water is essential for creating a silky sauce that clings to every bite
  • Homemade chili oil keeps in the fridge for weeks, so double the recipe and thank yourself later
03 -
  • Slice your onions as thinly as possible for even caramelization
  • Keep heat at medium or lower—high heat burns onions instead of caramelizing them
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