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Caramelized Onion Pepper Pasta ❤️👌🏻 There’s a tiny secret ingredient that makes it so creamy and gives it that je ne sais quoi… Also, the crispy shallots are such a good compliment to it.

If you enjoyed this recipe, check out my Roasted Red Pepper Rigatoni!

Why You’ll Love Caramelized Onion Pepper Pasta

Such a cozy and comforting pasta. It is creamy, spicy and delicious. The shallots on the top add a crunchy touch and it is epic! This has been one of my go to pastas during the fall, and my whole family has been a fan, so I’m sure you will be too 😉

Caramelized Onion Pepper Pasta

How To Prepare Caramelized Onion Pepper Pasta

🧅 First, add the sliced onion and 1 of the shallots to a pan with olive oil and 1 tbsp butter. Caramelize them on medium low for 12 minutes. Then, add in the white wine and a bit of seasoned salt. Keep cooking on low for another 10 minutes. Keep a close eye on them.

💧 Secondly, boil your pasta according to package directions minus 1 minute to continue it in the sauce.

🌶 Blend together the onions with 1/3 cup pasta water and the red peppers.

🧈 Transfer back to the pan. Then, add the cream and cook for 5 minutes on medium low. Add in the brie and stir until it dissolves into the sauce. Then, add the butter and at this point add your pasta. If the sauce is too tight, add a bit more pasta water.

🥘 Preheat a small pan with a bit of olive oil. Then, fry your shallots for about 4-5 minutes on medium or until golden. Then, transfer to a paper towel.

🍝 Lastly, top the pasta with the shallots, Parmigiano Reggiano, basil and black pepper. Enjoy!

Substitutions and Variations

  1. You can use ANY pasta you like, yes, even long pastas like bucatini.
  2. You can use your cheese of choice instead of Parmigiano.
  3. You can use any herbs you have on hand instead of basil.

Chef Nadia’s Tip

ALWAYS salt pasta water and boil without oil please or it’ll be lubricated and won’t absorb the sauce.

Similar Recipes

Common Questions

Can I use a different type of pasta?

Yes absolutely! You can use any type of pasta you prefer.

What seasoned salt do you use?

I use Peg’s Seasoned Salt.

Can I use a different cheese?

Yes of course. You can use any cheese of your choice.

What triple cream brie do you use?

For this recipe, I used Fromager D’affinois Triple Cream Brie.

Caramelized Onion & Red Pepper Pasta

By Nadia Aidi
Prep 5 minutes
Cook 35 minutes
Total 40 minutes
Servings: 4
Caramelized Onion & Red Pepper Pasta ❤️👌🏻 there’s a tiny secret ingredient that makes it so creamy and gives it that je ne sais quoi… Also, the crispy shallots are such a good compliment to it.

Ingredients 

  • 1/2 package bucati corti pasta
  • 1 yellow onion, large and thinly sliced
  • 2 shallots, thinly sliced
  • 1/4 cup white wine
  • 1 cup fire roasted red peppers, pat dry VERY well
  • 1/3 cup heavy cream , or plant based milk of choice
  • 3 tbsp butter, plant based to veganize
  • 1.5 oz triple cream brie, rind removed, it’ll be about a 1 inch piece or about 1/4 cup.
  • Parmigiano reggiano, to taste
  • Basil , to taste
  • Olive oil
  • Seasoned salt , to taste

Directions 

  • First, add the sliced onion and 1 of the shallots to a pan with olive oil and 1 tbsp butter. Caramelize them on medium low for 12 minutes. Then, add in the white wine and a bit of seasoned salt. Keep cooking on low for another 10 minutes. Keep a close eye on them.
  • Secondly, boil your pasta according to package directions minus 1 minute to continue it in the sauce.
  • Blend together the onions with 1/3 cup pasta water and the red peppers.
  • Transfer back to the pan, add the cream and cook for 5 minutes on medium low. Add in the brie and stir until it dissolves into the sauce. Then, add the butter and at this point add your pasta. If the sauce is too tight, add a bit more pasta water.
  • Preheat a small pan with a bit of olive oil. Fry your shallots for about 4-5 minutes on medium or until golden. Transfer to a paper towel.
  • Lastly, top the pasta with the shallots, Parmigiano Reggiano, basil and black pepper. Enjoy!

Nutrition

Calories: 416kcal, Carbohydrates: 49g, Protein: 11g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 56mg, Sodium: 626mg, Potassium: 302mg, Fiber: 3g, Sugar: 4g, Vitamin A: 800IU, Vitamin C: 20mg, Calcium: 73mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American, Italian

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