Ingredients
p
8 oz pasta (rigatoni, radiatori, or similar)
o
2 tbsp olive oil
l
1 large onion, thinly sliced
g
4 cloves garlic, minced
t
2 tbsp tomato paste
c
½ cup chicken broth
h
¾ cup heavy cream
t
2 –3 tbsp chili crisp (plus 1 tbsp chili oil from the jar)
g
½ tsp garlic powder
o
½ tsp onion powder
g
¾ cup grated Parmesan cheese (plus more for finishing)
c
1/2–3/4 cup reserved pasta water
S
Salt, to taste
B
Black pepper, to taste
C
Chives, finely chopped (for finishing)
Directions
1
Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta water before draining.
S
Salt, to taste
p
8 oz pasta (rigatoni, radiatori, or similar)
c
1/2–3/4 cup reserved pasta water
2
In a large pan, heat olive oil over medium heat. Add sliced onions and cook until soft and lightly caramelized, 6–8 minutes. Add garlic and cook 1 minute until fragrant.
o
2 tbsp olive oil
l
1 large onion, thinly sliced
g
4 cloves garlic, minced
3
Stir in tomato paste and cook for 2–3 minutes until it deepens in color.
t
2 tbsp tomato paste
4
Deglaze with chicken broth, scraping up any bits. Add heavy cream, chili crisp, chili oil, garlic powder, and onion powder. Simmer for 2–3 minutes.
c
½ cup chicken broth
h
¾ cup heavy cream
t
2 –3 tbsp chili crisp (plus 1 tbsp chili oil from the jar)
g
½ tsp garlic powder
o
½ tsp onion powder
5
Add cooked pasta to the sauce. Toss to coat, adding splashes of pasta water until glossy and emulsified.
6
Stir in Parmesan cheese and continue tossing until creamy and smooth. Adjust consistency with more pasta water if needed.
g
¾ cup grated Parmesan cheese (plus more for finishing)
7
Finish with more chili crisp, chopped chives, extra Parmesan, and black pepper.
t
–3 tbsp chili crisp (plus 1 tbsp chili oil from the jar)
C
Chives, finely chopped (for finishing)
B
Black pepper, to taste
