This is a lesson in patience and payoff. Slowly caramelized onions and garlic melt into a deeply savory sauce that proves flavor isn't about ingredients—it's about decisions.
Ingredients
1 lb pasta (rigatoni, bucatini, or spaghetti)
3 large yellow onions, thinly sliced
5 cloves garlic, thinly sliced
4 tbsp olive oil
½ tsp red pepper flakes
Kosher salt
Freshly ground black pepper
¾ cup grated parmesan
Reserved pasta water, as needed
Instructions
Heat olive oil in a wide skillet over medium-low heat.
Add onions with a pinch of salt and cook slowly, stirring occasionally, until deeply caramelized, 35–45 minutes.
Add garlic and red pepper flakes; cook 1 minute until fragrant.
Cook pasta in well-salted water until al dente; reserve 1 cup pasta water.
Toss pasta with onion mixture, adding pasta water to loosen.
Finish with parmesan and black pepper.
Josh's Note: Flavor isn't an ingredient. It's a decision.