Description
A rich and comforting pasta dish featuring sweet, slow-cooked caramelized onions, creamy sauce, sundried tomatoes, and a touch of spice from chili crisp, perfect for both weeknights and dinner parties.
Ingredients
4 large onions
⅓ cup olive oil
¼ cup chopped sundried tomatoes
1 Tbsp chili crisp or chili crunch
1 cup heavy cream
⅓ cup grated parmesan cheese
1 lb linguine or bucatini, cooked al dente
Fresh chopped parsley
Salt and pepper, to taste
Instructions
Cut the onions in half, peel, and thinly slice lengthwise. Place them in a large pot or wide sauté pan. Add olive oil and sprinkle with salt and pepper.
Heat over medium until onions begin to sizzle. Reduce heat to medium-low and cook, stirring every 5–7 minutes, for about 45 minutes, until onions are deeply caramelized and reduced to about 1 ½ cups.
Raise the heat to medium and add chopped sundried tomatoes, chili crisp, and heavy cream. Bring to a simmer.
Stir in the parmesan cheese and reduce the heat back to medium-low.
Simmer the sauce for 3–4 minutes, then add cooked pasta. Toss well to coat.
Cook for 1 more minute in the sauce, then serve topped with extra cheese and fresh parsley.
Notes
- Use pecorino romano instead of parmesan for a sharper flavor.
- Replace heavy cream with half-and-half for a lighter version.
- Stir in spinach or kale at the end for extra greens.
- Try different pasta shapes like rigatoni or fettuccine.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of cream or pasta water.
- Freezing is not recommended as the cream sauce may separate.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 560
- Sugar: 8g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg
