This Caramelized Onion Pasta is one of those dishes that feels both indulgent and comforting. The sweet, golden onions melt into a creamy sauce that clings perfectly to the bowtie pasta, creating a rich and satisfying meal. I love how simple it is to make, yet it tastes like something you’d order at a cozy Italian bistro—absolutely delicious! Heat 3 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat until the butter melts. Add 2 large, thinly sliced onions and sprinkle with 1 teaspoon of sugar. Cook, stirring occasionally, for about 25-30 minutes, until the onions are golden brown and caramelized. Tip: If the onions start to stick, add a splash of water or vegetable broth to deglaze the pan and keep things moving. While the onions are caramelizing, bring a large pot of salted water to a boil. Cook 12 ounces of bowtie pasta according to the package instructions until al dente. Before draining, reserve 1 cup of pasta water, then drain the pasta and set it aside. Tip: That reserved pasta water will help adjust the sauce later if it’s too thick. Once the onions are caramelized, add 4 cloves of minced garlic to the skillet. Cook for 1-2 minutes until fragrant. Stir in 1 cup of heavy cream and ½ cup of vegetable broth. Bring the sauce to a simmer and cook for 5-7 minutes, letting it thicken slightly. Tip: The sauce will continue to thicken as it cooks, so keep an eye on it and stir occasionally. Stir in 1 cup of grated Parmesan cheese and 1 teaspoon of dried thyme. Season with salt and pepper to taste. Tip: Adding the cheese gradually while stirring helps it melt smoothly into the sauce. Add the cooked pasta to the skillet, tossing to coat the noodles evenly with the sauce. If the sauce feels too thick, slowly add some of the reserved pasta water until you reach your desired consistency. Sprinkle with chopped fresh parsley and extra Parmesan cheese, if desired. Serve immediately.
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