This Caramelized Onion Pasta is inspired by one of my favorite soups in the winter. This is the perfect weeknight dinner you’ll actually look forward to! It’s sooo flavorful and is made start to finish in one pan– THE BEST!
SERVING SIZE: 3-4
THE RECIPE:
Peel and slice onions.
Place butter in a large oven-safe cast iron skillet over medium heat. Add sliced onions to the pan, and let the onions sauté in the butter for a few minutes. After ~5 minutes of just the onion and butter in the pan, slowly stir in the ¾ cup water. Cook for 20-25 more minutes, stirring occasionally, until the onions are deeply caramelized and golden brown.
While the onions are on the stove top, dice up the chicken sausage.
Stir in the minced garlic and cook for 1–2 minutes until fragrant.
Add the diced chicken sausage to the skillet and cook for about 5 minutes, until lightly browned.
Set your oven to broil.
Pour in the dried rotini and water (or chicken broth for extra flavor & protein!). Stir well to combine, cover, and let the pasta cook on medium for ~12-14 minutes, stirring the pasta every few minutes or so making sure the ingredients try to stay submerged. Cook until most of the liquid is absorbed but there’s still a little left in the pan.
Stir in the grated parmesan and season with salt and pepper to taste.
Top with sliced mozzarella and an extra sprinkle of parmesan. Transfer the skillet to the oven and broil for 3–4 minutes, or until the cheese is melted, crispy, and golden.
Remove from the oven, top with freshly chopped basil, and enjoy the cheese pulls!
Caramelized Onion Pasta
Ingredients
- 2 medium to large white onions sliced
- 2 tbsp butter
- 3/4 cup water for the onions
- 2 cups chicken broth or water for the pasta
- 4-6 garlic cloves minced
- 12 oz diced chicken sausage (I used caramelized onion chicken sausage but herb or your preferred flavor will work!)
- 1 1/2 cups dried rotini pasta
- 1 cup grated Parmesan cheese
- 6-8 slices of fresh mozzarella cheese
- 1/2 tbsp salt
- 1/4 tbsp pepper
- basil to top
Instructions
- Peel and slice onions.
- Place butter in a large oven-safe cast iron skillet over medium heat. Add sliced onions to the pan, and let the onions sauté in the butter for a few minutes. After ~5 minutes of just the onion and butter in the pan, slowly stir in the ¾ cup water. Cook for 20-25 more minutes, stirring occasionally, until the onions are deeply caramelized and golden brown.
- While the onions are on the stove top, dice up the chicken sausage.
- Set your oven to broil.
- After the onions have sautéed for 25 minutes, stir in the minced garlic and cook for 1–2 minutes until fragrant.
- Add the diced chicken sausage to the skillet and cook for about 4-5 minutes, until lightly browned.
- Pour in the dried rotini and water (or chicken broth for extra flavor & protein!). Stir well to combine, cover, and let the pasta cook on medium heat for ~12-14 minutes, stirring the pasta every few minutes or so making sure the ingredients try to stay submerged. Cook until most of the liquid is absorbed but there’s still a little left in the pan.
- Stir in the grated parmesan and season with salt and pepper to taste.
- Top the pasta with sliced mozzarella and an extra sprinkle of parmesan.
- Transfer the skillet to the oven and broil for 3 minutes, or until the cheese is melted, crispy, and golden.
- Remove from the oven, top with freshly chopped basil, and enjoy the cheese pulls!
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