One-Pot Caramelized Onion Chili Oil Pasta

Ingredients

• 1 red onion (Thinly sliced)
• 2 tbsp butter
• 1 tsp salt (Plus more if needed after tasting)
• 2 tbsp water (Used three times for deglazing; 6 tbsp total)
• 1 lb hot Italian sausage (Removed from casings if purchased as links)
• 2 cloves garlic (Minced)
• 3.5 cups beef broth (Use 3–4 cups as needed to cook the pasta)
• 1 lb spaghetti (Dry)
• 1.5 cups heavy cream
• 6 oz Parmigiano Reggiano (Freshly grated)
• 1.5 tbsp chili oil (Adjust from 1–2 tablespoons to taste)
• fresh basil (For garnish; amount to taste)

Steps

1. 1

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

2. 2

   Place a large heavy pot or Dutch oven over medium heat and add the butter. Allow it to melt completely without browning.

3. 3

   Add the sliced red onion and 1 teaspoon salt. Stir to coat the onion in the butter, then cook over medium heat until it begins to soften and develop dark browned edges, about 5 minutes.

4. 4

   Let the onion deliberately deepen in color, allowing some areas to nearly burn for extra flavor. Watch closely so it becomes deeply caramelized rather than fully charred.

5. 5

   Add 2 tablespoons water and immediately scrape the bottom of the pot with a wooden spoon to lift the browned bits. Continue cooking until the water evaporates and the onions begin browning again.

6. 6

   Repeat the 2-tablespoon water deglazing and reduction process two more times, scraping the pot each time. The onions should be very dark, soft, and jammy after roughly 15 minutes total.

7. 7

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

8. 8

   Add the minced garlic and stir. Cook for about 30–60 seconds, just until fragrant; do not let the garlic burn.

9. 9

   Pour in 3 cups of the beef broth and stir well, scraping up any remaining browned bits from the bottom of the pot.

10. 10

    Add the dry spaghetti. Press and bend the strands as needed so they fit into the pot, then stir to coat them in the broth and sausage mixture.

11. 11

    Bring the broth to a steady simmer. Cook the spaghetti uncovered, stirring frequently to prevent sticking and to help the noodles cook evenly, until just tender. Add some or all of the remaining broth if the pot becomes dry before the pasta is cooked.

12. 12

    Pour in the heavy cream and stir until the sauce is smooth and evenly coats the pasta. Simmer gently for 1–2 minutes to warm and slightly thicken the sauce.

13. 13

    Add the freshly grated Parmigiano Reggiano a handful at a time, stirring continuously until melted and incorporated. Avoid boiling vigorously, which can make the cream sauce separate.

14. 14

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

15. 15

    Garnish with fresh basil and serve immediately while the sauce is creamy. Finish with extra grated Parmigiano or chili oil if desired.

Notes

The sausage, broth, Parmesan, and chili oil may already contain significant salt, so taste before adding additional seasoning. Use a wide pot if possible so the spaghetti can lie flat and cook evenly. The sauce thickens as it stands; loosen with a splash of broth or water when reheating.

Nutrition per serving

• main
• pasta
• one-pot
• creamy
• spicy
• Italian-inspired
• weeknight dinner
• comfort food