1 lb yellow onions, thinly sliced
1 lb red onions, thinly sliced
4½ oz tomato paste
10 oz penne pasta, or any pasta of your choice, cooked & cooled
5 garlic cloves, thinly sliced
1 cup pasta water, plus more as needed
½ cup pale ale beer, or any beer of your choice
¼ cup olive oil
1 tsp chili flakes
salt and ground black pepper, to taste
To Serve:
¼ tsp parsley, chopped, per serving
1 tbsp parmesan cheese, grated or powdered, per serving
Heat up olive oil in a Dutch oven or deep skillet over medium heat.
Add both onions and saute for roughly 15 minutes until caramelized and softened. Adjust heat as necessary.
Once the onions are caramelized, add garlic and saute briefly.
Add chili flakes and tomato paste. Roast briefly.
Deglaze with beer and reduce briefly.
Increase to medium-high heat, add cooked pasta and pasta water. Stir to combine, scraping any caramelized bits at the bottom.
Simmer for 5 minutes until the sauce has reduced and sticky, not saucy.
Season with salt and pepper to taste. Adjust accordingly.
Portion accordingly. Garnish with parmesan cheese and parsley.
Sugar: 12g
:
Calcium: 71mg
Calories: 405kcal
Carbohydrates: 65g
Fat: 12g
Fiber: 6g
Iron: 2mg
Monounsaturated Fat: 8g
Polyunsaturated Fat: 2g
Potassium: 670mg
Protein: 11g
Saturated Fat: 2g
Sodium: 222mg
Vitamin A: 512IU
Vitamin C: 20mg
