Caramelized Onion & Chili Oil Pasta

Preparación

1. 1

   Bring a large pot of salted water to a boil. Add the dry pasta (320g) and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

2. 2

   While the pasta cooks, peel and thinly slice the onions (300g). Heat 1 tbsp of butter (14g) and 1 tbsp of chili oil (15g) in a large skillet over medium-low heat. Add the onions and a pinch of salt. Cook, stirring occasionally, for 15-20 minutes until deeply caramelized and golden brown.

3. 3

   While the onions caramelize, finely chop the garlic (10g), bell pepper (120g), purple cabbage (50g), and tomato (100g). Grate the ginger (5g) if not already grated.

4. 4

   Once the onions are caramelized, add the remaining 1 tbsp butter (14g) and 1 tbsp chili oil (15g) to the skillet. Add the garlic, bell pepper, purple cabbage, tomato, and grated ginger. Sauté for 4-5 minutes until the vegetables are softened and fragrant.

5. 5

   Lower the heat and add the milk (100ml), mozzarella cheese (100g, shredded or cubed), and sour cream (15g) to the skillet. Stir until the cheese is melted and the sauce is creamy. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.

6. 6

   Add the cooked pasta to the skillet and toss well to coat in the sauce. Taste and adjust seasoning with salt and pepper as needed.

7. 7