Caramelized Onion Pasta (aka Pantry Pasta)

Caramelized Onion Pasta is my go-to “what’s-for-dinner” pasta when I want something warm, comforting, and low-lift (meaning, I ran out of time and need dinner fast). It’s made with simple pantry ingredients, but the way it comes together makes one of the best red pasta sauces you’ll ever have.

The key here is the technique: you’ll slowly caramelize onions, stir in tomato paste until it’s a deep brick red (yes, you have to cook tomato paste in olive oil to maximize its flavor and cut the bitterness), and bring it all together with starchy pasta water to create a glossy, silky sauce that clings to every strand. Fresh garlic and optional chilis add incredible flavor. (I love Calabrian chilis—just a touch, they’re hot! Chili flakes work, too.)

This isn’t a traditional Italian dish—it’s more Italian-inspired. A version of it went viral after appearing in The New York Times—Alison Roman’s shallot pasta (aka #ThePasta) became an instant hit. I’ve tweaked it over the years based on what I have on hand in my pantry, and it’s a hit every time.

No fancy ingredients, just smart technique and a few finishing touches turn pantry basics into a truly special pasta. That’s exactly the kind of recipe I love to keep in rotation.

What You’ll Love About Caramelized Onion Pasta

• Pantry-friendly: Made with ingredients you probably already have on hand.
• Rich, slow-cooked flavor: Caramelized onions and tomato paste build a deep, savory base. It give this pasta its unique flavor.
• Easy to make: Just two pots and about 30 minutes from start to finish. Making it perfect for those busy weeknight meals.
• Customizable: Add herbs, extra chili, or a protein of your choice to make it a complete meal.

Ingredients For Caramelized Onion Pasta

• Olive oil: Acts as the base for sautéing and brings a rich, fruity depth to the sauce. Use a good quality extra virgin olive oil, if you can.
• Yellow onion: Slowly caramelized to unlock their natural sweetness and create the backbone of the sauce. For an alternative you can use shallots. This will offer a slightly milder, more delicate flavor if you prefer.
• Garlic cloves: Adds warmth and aromatic depth. Thin slices melt right into the sauce for a mellow garlic presence.
• Tomato paste: Rich in umami and natural sweetness. It slow cooks in the olive oil to create a velvety, tomato-forward sauce with just the right amount of tang.
• Calabrian chilis: For a kick of heat. Calabrian chilis offer a fruity, smoky spice that balances beautifully with the sweet onions. You can swap out for red pepper flakes if needed.
• Kosher salt and freshly ground black pepper: Essential for building flavor throughout the cooking process.
• Bucatini or any pasta you love: Bucatini is great because it’s slightly thicker with a hole down the center, perfect for soaking up that luscious sauce. But truly, any pasta works here, so use what you have on hand.
• Reserved pasta water: Don’t skip this! The starchy pasta water helps the sauce emulsify, turning it glossy and clingy in the best way.
• Freshly grated Parmesan or Pecorino: Adds a salty, savory finish. Both cheeses melt beautifully over the hot pasta.
• Fresh or dried oregano: For a pop of color and a final layer of flavor. Oregano adds a nice earthy note.

(See full list of ingredients and amounts in the printable recipe card below.)

How to Make Caramelized Onion Pasta

1. Caramelize the onions: In a large skillet or Dutch oven, heat olive oil over medium. Add sliced onion with a pinch of salt and pepper. Cook 15 minutes, stirring occasionally, until soft and golden. (Meanwhile, bring a large pot of salted water to a boil.)
2. Add the garlic: Stir in sliced garlic and cook for another 5 minutes, until softened and fragrant. Drop the pasta into the boiling water now.
3. Stir in tomato paste: Add tomato paste with another pinch of salt and pepper. Stir continuously for 2–3 minutes, until the paste darkens to a brick red color and caramelizes slightly.
4. Add the chili: Stir in Calabrian chilis or red pepper flakes to taste. Cook 1 minute to bloom the flavors.
5. Cook the pasta: Boil pasta until just shy of al dente. Reserve 1 cup of the starchy pasta water before draining.
6. Bring it all together: Add the drained pasta directly to the sauce along with ½ cup of pasta water. Toss gently, letting it simmer for 2–3 minutes. Add more water as needed until the sauce is glossy and clings beautifully.
7. Serve and garnish: Top with freshly grated Parmesan or Pecorino, sprinkle of oregano, and a final pinch of flaky sea salt. Serve hot and enjoy immediately.

Tips for Caramelized Onion Pasta:

• Save the pasta water! This sauce relies on about 1 cup of pasta water, so if you drain your pasta water, be sure to save a few cups (it’s better to have more than not enough).
• Onions vs Shallots: Any onion or shallot works here. One of the best parts about caramelized onion pasta is that you can use what you have. I’ve used 1 small yellow onion with a few shallots and it was awesome. Any onion can work here—I like the mild sweetness of a yellow onion if I have one. The measurements are also flexible, 1 large onion or 2 small-to-medium onions is what you’re looking for.
• Optional add-ins: The original NYT recipes call for anchovies, but I usually don’t use them because my kids don’t like them (yes, they can taste them even though they “melt into the sauce”). If you love anchovies, cook some down in the oil before adding the onions. This sauce is wonderful without them, and it’s one less ingredient to think about.
• Make-ahead sauce option: This sauce is a paste until you add the pasta cooking water to turn it into a luxurious sauce. If you want to make this ahead, make the paste and store it in an airtight container (e.g., a jar with a lid) in the fridge for up to 10 days. Then all you have to do is boil water for the pasta and, in a separate large skillet or Dutch oven, heat the paste over medium heat while the pasta cooks. When the pasta is 1 minute shy of cooking, add 1/2 cup of the pasta water, then the pasta, and toss it together to make a velvety sauce. You’ll probably need more pasta water, about 1 cup depending on the pasta you choose.
• Make it gluten-free: Make it gluten-free by swapping out the pasta for your favorite gluten-free noodles.

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