Spicy Italian Vegetarian Comfort (Print Version)

# Ingredients:

→ Pasta Base

01 - 12 oz (340g) pasta of your choice (spaghetti, fettuccine, or penne all work beautifully)
02 - Salt for the pasta water (be generous here!)

→ Caramelized Onions

03 - 2 large onions, sliced into thin half-moons
04 - 2 tablespoons olive oil
05 - 1 tablespoon butter
06 - 1 teaspoon sugar (helps speed up the caramelization, but totally optional)
07 - Salt and pepper to taste

→ Homemade Chilli Oil

08 - 1/4 cup olive oil
09 - 1 tablespoon chili flakes (dial it back if you're spice-shy)
10 - 1 garlic clove, minced
11 - 1/2 teaspoon smoked paprika (adds amazing depth, but can skip if you don't have it)
12 - 1/2 teaspoon salt

→ To Finish

13 - Fresh parsley, chopped
14 - Grated Parmesan cheese (skip for vegan version)
15 - Extra chilli oil for drizzling (for the brave!)

# Instructions:

01 - Heat the olive oil and butter in a large skillet over medium-low heat. Once the butter's melted, toss in your thinly sliced onions with a good pinch of salt. Now comes the patience part - cook them slowly, stirring occasionally, for about 25-30 minutes. If you want to speed things up a bit, sprinkle in that teaspoon of sugar. You're looking for that beautiful deep golden-brown color that signals all that amazing flavor has developed. The longer and slower you go, the sweeter and more complex they'll get.
02 - While your onions are doing their thing, make your chilli oil. Grab a small saucepan and warm the olive oil over medium-low heat. Add the minced garlic and chilli flakes, letting them sizzle gently for 1-2 minutes. Keep an eye on that garlic - it can go from perfect to burnt in seconds! Stir in the smoked paprika and salt, then pull it off the heat. The oil will keep infusing with flavor as it cools.
03 - Bring a big pot of water to a rolling boil and throw in enough salt to make it taste like the sea (seriously, don't skimp here). Add your pasta and cook according to the package directions until it's al dente - that perfect spot where it's cooked but still has a bit of bite to it. Before draining, scoop out about 1/2 cup of that starchy pasta water - it's liquid gold for bringing your sauce together.
04 - Once the pasta is drained, go back to your skillet with those gorgeous caramelized onions. Toss in the hot pasta and stir everything together. If it's looking a bit dry, splash in some of that reserved pasta water - this helps create a light sauce and gets all that oniony goodness coating each strand of pasta. Now pour your homemade chilli oil over everything and give it all another good toss until every piece of pasta is glistening with that beautiful orange-red oil.
05 - Divide the pasta between bowls and finish with a sprinkle of fresh chopped parsley and a generous shower of grated Parmesan if you're using it. For the heat-lovers, an extra drizzle of that chilli oil on top takes this to the next level. Serve it up immediately while it's hot and the aroma is driving everyone crazy!

# Notes:

01 - The key to amazing caramelized onions is patience - don't rush the process by cranking up the heat.
02 - This chilli oil keeps well in the fridge for up to 2 weeks, so consider making a double batch to drizzle on everything from pizza to eggs.
03 - For a protein boost, add some chickpeas or white beans tossed in with the pasta.
04 - The dish is actually even better the next day after the flavors have had time to meld together.

Back