Caramelized Onion Pasta
Indulge in a mouthwatering pasta creation that showcases sweet, golden caramelized onions and a rich, velvety sauce. This delectable dish comes together effortlessly, combining the savory depth of sautéed onions with a luscious creaminess that clings to every bite. Perfect for a cozy dinner or a quick weeknight treat, this Caramelized Onion Pasta is sure to satisfy your cravings!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- fresh cilantrooptional
- lots of pie makers
- sun-dried tomato
🥛Dairy & Eggs(1)
- locally sourced heavy cream
🫙Pantry Staples(1)
- chili infused olive oil
🧂Spices & Seasonings(1)
- plenty of salt
📦Other(1)
- momofuku chili crunch
👨🍳 Instructions
- 1
Half and peel the onions, then transfer them into a pot.
- 2
Cover the onions with chili infused olive oil and add plenty of salt.
- 3
Cook the onions low and slow, stirring every five to seven minutes until they are deep brown.
- 4
Add sun-dried tomatoes and momofuku chili crunch to the onions.
- 5
Stir in heavy cream and allow the sauce to simmer.
- 6
Finish cooking the pasta in the sauce and top with fresh cilantro before serving.
💡 Pro Tips
- ✓Cook caramelized onions at 225-250°F to break down cell walls slowly without burning sugars, allowing natural fructose to develop over 45-60 minutes.technique225-250°F, 45-60 minutes
- ✓Salt onions with 1% of their weight in salt immediately after slicing to draw out moisture via osmosis, reducing caramelization time by 25%.ingredient1% salt by weight
- ✓Reserve 1 cup pasta cooking water before draining because its 2-3% starch content creates better sauce adhesion than plain water when finishing pasta in the pan.technique1 cup, 2-3% starch
- ✓Add heavy cream off heat and temper it by stirring in 2-3 tablespoons of hot onion mixture first to prevent curdling from temperature shock above 180°F.timing180°F threshold
- ✓Finish pasta in sauce for 60-90 seconds while tossing constantly to activate starches and create mantecatura emulsion that coats each strand.timing60-90 seconds
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Caramelized Onion Pasta
Indulge in a mouthwatering pasta creation that showcases sweet, golden caramelized onions and a rich, velvety sauce. This delectable dish comes together effortlessly, combining the savory depth of sautéed onions with a luscious creaminess that clings to every bite. Perfect for a cozy dinner or a quick weeknight treat, this Caramelized Onion Pasta is sure to satisfy your cravings!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- fresh cilantrooptional
- lots of pie makers
- sun-dried tomato
🥛Dairy & Eggs(1)
- locally sourced heavy cream
🫙Pantry Staples(1)
- chili infused olive oil
🧂Spices & Seasonings(1)
- plenty of salt
📦Other(1)
- momofuku chili crunch
👨🍳 Instructions
- 1
Half and peel the onions, then transfer them into a pot.
- 2
Cover the onions with chili infused olive oil and add plenty of salt.
- 3
Cook the onions low and slow, stirring every five to seven minutes until they are deep brown.
- 4
Add sun-dried tomatoes and momofuku chili crunch to the onions.
- 5
Stir in heavy cream and allow the sauce to simmer.
- 6
Finish cooking the pasta in the sauce and top with fresh cilantro before serving.
💡 Pro Tips
- ✓Cook caramelized onions at 225-250°F to break down cell walls slowly without burning sugars, allowing natural fructose to develop over 45-60 minutes.technique225-250°F, 45-60 minutes
- ✓Salt onions with 1% of their weight in salt immediately after slicing to draw out moisture via osmosis, reducing caramelization time by 25%.ingredient1% salt by weight
- ✓Reserve 1 cup pasta cooking water before draining because its 2-3% starch content creates better sauce adhesion than plain water when finishing pasta in the pan.technique1 cup, 2-3% starch
- ✓Add heavy cream off heat and temper it by stirring in 2-3 tablespoons of hot onion mixture first to prevent curdling from temperature shock above 180°F.timing180°F threshold
- ✓Finish pasta in sauce for 60-90 seconds while tossing constantly to activate starches and create mantecatura emulsion that coats each strand.timing60-90 seconds