This Caramelized Onion Pasta with Chilli Oil is rich, savory, and full of deep flavor with just the right amount of heat. Slow-cooked onions turn sweet and golden, coating every strand of pasta in buttery goodness, while a drizzle of homemade or store-bought chilli oil adds a fiery kick that cuts through the richness perfectly. I love how this dish feels comforting and elevated at the same time.
Why You’ll Love This Recipe
I love how this pasta takes simple pantry staples and transforms them into something bold and crave-worthy. The caramelized onions bring out natural sweetness and umami, while the chilli oil keeps it exciting with a spicy edge. It’s perfect for cozy nights, quick weeknight dinners, or when I want to impress without a lot of work. It’s minimal, comforting, and flavorful all in one.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Pasta (spaghetti, linguine, or fettuccine)
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Yellow or sweet onions, thinly sliced
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Olive oil or butter
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Salt
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Balsamic vinegar or a splash of white wine (optional, for depth)
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Garlic, minced
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Chilli oil (store-bought or homemade)
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Parmesan cheese (optional, for topping)
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Fresh herbs (like parsley or thyme, optional for garnish)
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Crushed red pepper flakes (optional, for extra heat)
Directions
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I start by heating olive oil or butter in a skillet over medium-low heat. I add the sliced onions and a pinch of salt, then cook them slowly for 25–30 minutes, stirring occasionally until they turn soft, golden, and caramelized.
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If I’m using balsamic vinegar or wine, I splash it in toward the end of cooking to deglaze the pan and deepen the flavor.
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While the onions cook, I boil the pasta in salted water until al dente, then reserve a little pasta water and drain the rest.
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I add minced garlic to the caramelized onions and cook for another minute, just until fragrant.
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I toss the drained pasta into the skillet with the onion mixture, adding a bit of reserved pasta water to loosen it up and help everything coat nicely.
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I plate the pasta and drizzle with chilli oil to taste. I finish with grated Parmesan and fresh herbs if I’m using them.
Servings and timing
This recipe makes about 2 to 3 servings. It takes around 10 minutes to prep and 30–35 minutes to cook, so I can have it ready in about 40–45 minutes total.
Variations
Sometimes I add sautéed mushrooms or spinach for extra texture. I’ve also tossed in roasted cherry tomatoes or a squeeze of lemon juice for brightness. If I want more protein, I add a poached egg on top or stir in crispy chickpeas. For a dairy-free version, I skip the cheese and focus on the chilli oil and herbs.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove with a splash of water or olive oil. I always add fresh chilli oil when serving again to bring the flavor back to life.
FAQs
How do I caramelize onions properly?
I cook them low and slow with oil and salt, stirring every few minutes. It takes time—about 30 minutes—but that’s what brings out their sweetness and richness.
What kind of chilli oil works best?
I like using a good-quality Asian-style chilli crisp or Italian-style chilli oil. Homemade versions with garlic and red pepper flakes also work great.
Can I make this gluten-free?
Yes, I use gluten-free pasta and double-check that my chilli oil is gluten-free too.
Is this dish spicy?
It depends on the amount of chilli oil I use. I always start with a small drizzle and add more to taste.
Can I make it ahead of time?
Yes, I caramelize the onions in advance and store them in the fridge. When I’m ready to eat, I just cook the pasta and toss everything together.
Conclusion
Caramelized Onion Pasta with Chilli Oil is a cozy, flavor-packed dish that turns humble ingredients into something truly satisfying. I love the balance of sweet, savory, and spicy, and how easy it is to customize. Whether I’m keeping it simple or adding a few extras, it’s a recipe I come back to again and again.
