Jammy Onion Pasta Recipe

Jammy Onion Pasta slow-caramelizes red onions into sticky sweet jam, simmers with tomatoes for glossy sauce coating al dente pasta. Italian-American main builds bold flavor in 45 minutes, cheesy garlicky finish. Serves 4 hungry, ultimate pantry pasta upgrade.

Jammy Onion Pasta Recipe

Caramelized red onions in tomato sauce over pasta. Silky Italian-American main, sweet tangy.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Dish

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

For the Jammy Onions

• 3 large red onions thinly sliced
• 3 tbsp olive oil
• 4 garlic cloves sliced

For the Sauce and Pasta

• 1 28 oz can crushed tomatoes
• 12 oz rigatoni pasta
• ½ cup grated parmesan
• 1 tsp red pepper flakes
• 1 tsp salt
• ½ tsp black pepper
• Fresh basil leaves

Equipment

• Large skillet
• Wooden spoon
• Measuring cups & spoons
• Colander

Method

 

1. Heat olive oil in large skillet over medium-low using measuring cup. Add sliced onions and garlic with wooden spoon. Cook 25-30 minutes stirring often till deep golden jammy soft, no burn.
2. Stir crushed tomatoes, red pepper flakes, salt, pepper from measuring spoons into onions. Simmer 10 minutes thick glossy with wooden spoon. Taste adjust salt.
3. Boil large pot salted water. Add rigatoni, cook al dente per box minus 1 minute. Reserve 1 cup pasta water with measuring cup. Drain colander.
4. Add pasta to skillet sauce with tongs. Pour ½ cup reserved water. Toss vigorous wooden spoon 2 minutes till sauce clings glossy. Stir parmesan till melted creamy.
5. Plate pasta twirls. Tear basil over top. Grate extra parmesan. Hit table steaming.

Notes

• Low slow onions key; rush stays raw sharp. Red onions sweeten best.
• Pasta water thickens sauce magic; save extra.
• Vegan: skip parm, nutritional yeast swap. Fridge 3 days, reheat splash water.