Delicious Pasta Alla Cipolla – Quick & Flavorful Italian Pasta Recipe
This pasta alla cipolla recipe is one of those Italian food that, while simple and easy to make, is so flavour-packed you will be amazed! Now imagine delicious slow-cooked onions, the perfect al dente spaghetti, a silky sauce made of pasta water and the onion juice, topped with crunchy bread crumbs with oregano on top, dream in a dish!
There are a few versions of this pasta in Italy, some calling for red onions, some to add wine to the onions or some avoiding the breadcrumbs on top, depending on where you are. However, one thing is universal for this pasta dish: it requires few, yet humble, ingredients to make a pasta dish that is perfect for a quick dinner or an amazing dish while hosting people over. Withouth further ado, let’s check out how to make this easy pasta alla cipolla!
What ingredients do I need to make pasta alla cipolla?
To make this onion pasta recipe you will need very few ingredients:
- extra virgin olive oil: this will be the base to both your onions as well as the base for toasting your breadcrumbs;
- white onions: these are the true star of this pasta alla cipolla, they will add sweetness and body to your sauce;
- spaghetti: the other star of this dish, holding onto the onion ‘sauce’. And the pasta water of the spaghetti will be the star ingredient to silkiness!
- red chilli: gives a bit of contrast as well as a kick;
- breadcrumbs: this will give that change in the texture and is in perfect contrast with the onions;
- garlic: you will need it only to infuse the oil and to fragrance it before being removed, yet it creates flavour that can’t be missed;
- dried oregano: adds a herbal note that ties everything together as well as adding more depth to the breadcrumbs;
- salt: to enhance the overall flavors.
Can I swap any ingredients in this pasta alla cipolla recipe?
You can indeed swap quite a few ingredients in this pasta alla cipolla:
- spaghetti: you can pick any other pasta you have at home. It works well with spaghetti because the sauce of onions and pasta water starch really combines well with this pasta shape, but you can use any you have on hand. For example I think this sauce could work well with gnocchi sardi.
- red chilli: I know some people don’t like a hot kick, so overall you could also avoid it or put much less than recommended.
- onions: this recipe for pasta alla cipolla calls for white ones, but as I said previously, you can find versions with red onions too (pasta alla cipolla rossa di tropea).
- breadcrumbs: you could use panko instead or if you are really up for it playing with seeds too. Or you could just swap it for parmigiano reggiano grated on top.
How do I make pasta alla cipolla?
Start by crumbling the stale bread into coarse crumbs. In a pan, warm some olive oil with a peeled garlic clove over medium heat, then add the breadcrumbs and toast them until golden and crisp. Sprinkle with oregano, remove the garlic, and set the bread crumbs aside.
Reusing the same pan, heat more olive oil and add the sliced onions. Cook over medium-high heat, stirring often, until they soften and turn golden brown, then season lightly with salt and keep them warm.
In the meantime, bring a pot of salted water to a boil and cook the spaghetti until al dente. Add a splash of the pasta water to the onions to create a light sauce, then transfer the pasta directly into the pan.
Toss everything together, adding more pasta cooking water if needed to coat the spaghetti. Slice the red chilli and add half to the pan briefly to release its flavour, then remove it from the heat. Serve the pasta topped with the remaining chilli slices and plenty of crunchy breadcrumbs for contrast. Enjoy your spaghetti alla cipolla hot!
Do you have more pasta recipes to suggest?
We have plenty pasta recipes on the blog, and if you want, you can also learn how to make homemade fresh pasta from scratch, yes you read that right:
- trofie alla genovese: most delicious hand-rolled pasta with basil pesto;
- ciriole pasta – thicker spaghetti-like pasta with that homemade rustic feel;
- pistachio lasagna – the goddess of pasta (after pasta water, because that’s liquid gold!), anything pistachio is a huge yes from us and the perfect way to welcome september!
- pasta alla crudaiola – simple and quick to make, perfect for the summer too;
- rigatoni pomodoro – a classic that never gets old, simple and quick to make;
- baked mostaccioli con ricotta – another Italian-American recipe, but a total hit as a pasta bake in our books, and perfect to welcome the warmer months like november and december;
- scarpariello pasta – simple and with that kick of spice we all need;
- malloreddus – one of the easiest (and in my opinion best) pastas to make from scratch and perfect to hold that sauce;
- ricotta ravioli – these are in my books a pasta that I used to have during big family gatherings and that says a warm hug is all you need, and nothing beats the taste of them;
- pumpkin ricotta ravioli – if you love pumpkin, this is the pasta recipe for you!
- pasta alla sorrentina – think comfort in a plate with juicy tomatoes and scamorza cheese;
- rigatoni alla carbonara – a Roman classic and an authentic recipe, so forget anything about cream and bacon!
- busiate pasta – another one of my favourite shapes with that rustic finish;
- pasta alla cenere – if you love gorgonzola, olives and cream, this is the pasta for you!
Pasta Alla Cipolla
Ingredients
- 3 tbsp extra virgin olive oil
- 2 white onions
- 200 g spaghetti
- ½ red chili
- 75 g bread crumbs
- 1 clove garlic
- 2 pinches dried oregano
- salt to taste
Instructions
- Crumble the stale bread until you have coarse crumbs.
- In a pan, warm a generous drizzle of olive oil with a peeled garlic clove.
- Add the breadcrumbs and toast them gently until golden and crisp.
- Sprinkle in the oregano, then remove the garlic and set the crunchy crumbs aside.
- Reusing the same large pan, heat another drizzle of olive oil and add the sliced onions.
- Cook over medium-high heat, stirring often, until they soften and turn golden brown.
- Season with a little salt, then lower the heat to keep them warm while you cook the pasta.
- Bring a large pot of salted water to a boil and cook the spaghetti until very al dente.
- Add a splash of the pasta water to the onions to loosen the sauce, then transfer the pasta straight into the pan.
- Toss everything together and finish cooking, adding more pasta water if needed to coat the spaghetti.
- Slice the chili pepper and add half to the pan for just a moment to release its flavor, then remove from the heat.
- Serve the pasta topped with the remaining chili slices and plenty of crunchy breadcrumbs for contrast.
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