Caramelized Onion Pasta With Chilli Oil

Instructions

1. Place your large heavy-bottomed skillet over medium heat and melt the butter together with the olive oil. Once the butter starts foaming gently, add all of your thinly sliced onions. Sprinkle with a pinch of salt to help draw out the moisture. Stir occasionally for the first ten minutes until the onions wilt and soften. Reduce the heat to medium-low and let them cook undisturbed for five-minute intervals. Scrape the bottom of the pan to release the browned bits every time you stir. Continue this process for about 45 to 50 minutes until the onions are deeply browned and sticky.
2. Bring a large pot of water to a rolling boil. Add a generous handful of kosher salt. The water should taste like the sea. Drop your rigatoni into the boiling water and set your timer for two minutes less than the package directs. Before draining the pasta, carefully scoop out one full cup of the starchy pasta cooking water. Drain the pasta and set it aside.
3. Push the caramelized onions to one side of the skillet. Add the minced garlic and your chili oil to the empty side of the pan. Let them sizzle for about one minute until the garlic is extremely fragrant. Pour in a quarter cup of your reserved pasta water to deglaze the skillet. Scrape up any remaining browned bits from the bottom. Lower the heat to low and slowly pour in the heavy whipping cream. Stir everything together until the sauce is smooth and gently bubbling.
4. Drop your slightly undercooked pasta directly into the bubbling cream sauce. Sprinkle the grated Parmesan cheese over the top. Use your tongs to toss the noodles vigorously. If the sauce looks too thick, splash in a little more of your reserved pasta water. Keep tossing for about two minutes until the pasta finishes cooking and the sauce coats every single noodle perfectly. Remove from the heat immediately. Garnish with freshly ground black pepper and chopped fresh parsley.