One-Pot Caramelized Onion Chili Oil Pasta

Ingredients

• 1 red onion (Thinly sliced)
• 2 tbsp butter
• 1 tsp salt (Plus more if needed to season the finished dish)
• 2 tbsp water (Used three times during onion caramelization; 6 tablespoons total)
• 1 lb hot Italian sausage (Removed from casings if using links)
• 2 garlic (Minced)
• 3.5 cup beef broth (Use 3 to 4 cups as needed to cook the pasta)
• 1 lb spaghetti (Dry)
• 1.5 cup heavy cream
• 6 oz Parmigiano-Reggiano (Freshly grated)
• 1.5 tbsp chili oil (Use 1 to 2 tablespoons, to taste)
• fresh basil (For garnish; amount to taste)

Steps

1. 1

   Thinly slice the red onion, mince the garlic, and grate the Parmigiano-Reggiano. If using sausage links, remove the sausage from its casings.

2. 2

   Place a large heavy-bottomed pot or Dutch oven over medium heat. Add the butter and let it melt completely.

3. 3

   Add the sliced red onion and salt. Stir to coat the onion in the butter, then cook for several minutes, stirring occasionally, until the onion softens and begins to brown.

4. 4

   Continue cooking the onion until it becomes deeply browned and begins to catch slightly on the bottom of the pot. The creator intentionally lets the onion start to burn lightly to develop a darker, richer flavor; do not allow it to become acrid or fully black.

5. 5

   Add 2 tablespoons of water and immediately scrape the bottom of the pot with a wooden spoon to lift the browned bits. Stir the water into the onions and continue cooking until the liquid evaporates and the onions begin to brown again.

6. 6

   Repeat the water-deglazing process two more times, adding 2 tablespoons of water each time, scraping up the flavorful browned bits, and allowing the liquid to evaporate before the onions brown again. The finished onions should be very soft, dark golden to brown, and jammy; this process takes about 15 minutes total.

7. 7

   Add the hot Italian sausage to the caramelized onions. Break it into small pieces with a wooden spoon and cook until browned and no longer pink, about 5 to 7 minutes.

8. 8

   Add the minced garlic and stir it into the sausage and onions. Cook for about 30 to 60 seconds, just until fragrant, taking care not to burn the garlic.

9. 9

   Pour in 3 cups of the beef broth and stir well, scraping the bottom of the pot again. Reserve the remaining broth in case more liquid is needed.

10. 10

    Add the dry spaghetti. Press and turn the strands as needed so they become submerged in the broth. Bring the liquid to a gentle simmer.

11. 11

    Cook the spaghetti in the pot according to the package timing, stirring frequently so the strands do not stick together or to the bottom. Add some or all of the remaining broth if the pot becomes dry before the pasta is tender. The pasta should be al dente and surrounded by a concentrated, savory liquid.

12. 12

    Reduce the heat to low. Add the heavy cream and stir until it is evenly incorporated and the sauce is hot and creamy.

13. 13

    Add the freshly grated Parmigiano-Reggiano in handfuls, stirring between additions until melted and smooth. If the sauce is too thick, loosen it with a small splash of broth or water.

14. 14

    Stir in 1 tablespoon of chili oil, then taste and add up to 1 additional tablespoon if more heat and chili flavor are desired.

15. 15

    Remove the pot from the heat. Taste and adjust the seasoning if necessary, then finish with fresh basil. Serve immediately while the sauce is glossy and creamy.

Notes

The recipe uses repeated small additions of water to caramelize the onions quickly while deglazing the pot between browning stages. Use the lower end of the broth range first and add more only as needed; the pasta should cook in the broth without becoming soupy. Because the sausage, broth, Parmesan, and chili oil may all be salty, taste before adding additional salt.

Nutrition per serving

• main
• pasta
• one-pot
• Italian-inspired
• creamy
• spicy
• sausage
• weeknight meal