All you need for this outrageously tasty dinner is a bag of onions, a couple cloves of garlic, some dried pasta, and cheese. Caramelizing sliced onions in a little butter and olive oil turns them sweet and yielding, almost luscious. Pasta water and cheese do double duty, adding salt and depth while the creamy sauce forms.
Ingredients :
2 Tbsp. extra-virgin olive oil
2 Tbsp. unsalted butter
3 large onions , thinly sliced
2 garlic cloves, thinly sliced
1/4 tsp. crushed red pepper flakes (optional)
salt to taste
12 oz. linguine or other long pasta
1/2 cup grated cheese, plus more for serving
½ cup parsley, finely chopped (optional), plus more for serving
1 tsp oregano
1 cup cream
1 tsp pasta sauce
1 tsp schezwan sauce
Method:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta cooking liquid.
- Heat oil and butter in a large heavy pot over medium until butter is melted. Add onions and garlic and cook, stirring occasionally, until very tender and deeply golden brown, about 30 minutes. (Stop before the onions become dry and shriveled.) Add red pepper flakes (if using) and oregano and sauces.
- Add cream and stir and add cheese stir until melted.
- Add pasta and 1 cup pasta cooking liquid. Stir in parsley (if using).
- Divide pasta among bowls. Top with cheese, parsley, and a few cranks of pepper.
