Sweet, Spicy, and Comforting in Every Bite

This Chili Oil Caramelized Onion Pasta is my go-to when I want something that feels cozy yet a little fancy. The magic is in the onions. They’re slowly cooked until sweet, jammy, and almost melting into the sauce, creating a rich, savory base. Add a touch of chili oil for heat, cream for body, and parmesan for that salty umami punch, and you’ve got a pasta that feels indulgent without being over the top.

Close-up of a forkful of chili oil caramelized onion pasta topped with parmesan and scallions.

Why Caramelized Onions Make This Dish Shine

What really sets this apart is the balance of flavors. The slow-cooked onions bring sweetness, the chili oil adds just the right amount of spice, and the cream ties everything together in a silky, luxurious sauce. It’s perfect for weeknights, weekends, or when you need a dish that impresses without a lot of fuss.

Ingredients for Chili Oil Caramelized Onion Pasta

1 small onion, thinly sliced
2 cloves garlic, minced
6 oz pasta
1 tbsp butter
1 tbsp chili oil
½ cup heavy cream
Salt and pepper to taste
¼ cup grated parmesan
Optional garnish: more chili oil, parmesan, and chives

How to Make Chili Oil Caramelized Onion Pasta

Slice the onions and mince the garlic

Boil pasta 1 minute before al dente and reserve pasta water

Spaghetti boiling in a stainless steel pot, cooked until al dente for the chili oil pasta.

Melt butter in a pan over low heat, cook onions for 30 minutes until caramelized, then remove

Thinly sliced onions caramelizing in oil in a nonstick pan for the base of the chili oil pasta.

In the same pan, sauté garlic in chili oil for 2 minutes

Add cream and caramelized onions, stir to combine

Caramelized onions added to a creamy chili oil sauce in a pan to build the flavor base.

Toss pasta in sauce, adjusting with pasta water if needed

Season with salt, pepper, and parmesan, toss again

Spaghetti fully mixed into the rich, creamy chili oil sauce, coating each noodle evenly.

Plate and garnish with more chili oil, parmesan, and chives if desired

Tips and Variations

• For extra flavor, add crispy pancetta, bacon, or even shredded rotisserie chicken

• Swap the cream for a mix of pasta water and extra parmesan if you want something lighter

• Add vegetables like spinach, kale, or sautéed mushrooms for extra texture and nutrition

• Adjust the spice level by adding more chili oil at the end — just drizzle it over right before serving

• Try using different pastas like fettuccine, rigatoni, or bucatini to switch up the texture

Quick to Make, Easy to Love

Once the onions are cooking, most of the work is hands-off, and the rest of the dish comes together in minutes. It’s one of those recipes that feels special without requiring special ingredients. The combination of creamy, spicy, and sweet flavors is addictive. I’ve made it for myself, for friends, and for last-minute dinners, and it’s always a hit.

Final plated bowl of creamy chili oil caramelized onion pasta topped with grated parmesan, chili crisp, and chopped scallions.

A Pasta Base That’s Easy to Customize

It’s also one of the most versatile pasta bases I’ve made. I can dress it up with proteins and veggies or keep it super simple for a quick solo dinner. Either way, it’s the kind of pasta that makes you linger at the table a little longer just to savor the last bites.

Frequently Asked Questions

Can I make this without cream?

Yes! Use a mix of pasta water and parmesan for a lighter sauce that still clings beautifully to the noodles.

How do I know when the onions are caramelized?

They should be deep golden brown, jammy in texture, and smell sweet. This usually takes about 30 minutes over low heat.

Can I make this ahead of time?

You can caramelize the onions up to 3 days in advance and store them in the fridge. Just reheat and finish the rest of the recipe when ready to serve.

What pasta shape works best?

Long pastas like spaghetti or fettuccine are great for coating in sauce, but short shapes like rigatoni also work well.

Does it keep well for leftovers?

Yes, though the sauce may thicken. Add a splash of water or milk when reheating to loosen it up.