Sweet caramelized onions paired with Parmigiano Reggiano and lots of garlic make each bite of this pasta with kale a sweet, savory explosion of flavor.
Sweet, savory, and rich, this caramelized onion pasta with kale is a labor of love but so worth it.
While caramelizing a pound of onions is no small feat, it’s so worth the effort for a bowl of this caramelized onion pasta. Each bite is bursting with flavor, and it’s hard to put the fork down once you start eating! This recipe relies on a few simple ingredients to deliver big flavors. You can easily modify this recipe depending on what you have available, and I’ve listed out some substitutes below.
If you want to make this a more complete meal, serve this pasta with sautéed shrimp or grilled or roasted chicken on the side. For a vegetarian option, simply add a can of chickpeas to the sauce as it finishes simmering. Yum!
How to make this caramelized onion pasta with kale
What you need
- Red onions: You’ll need about a pound of red onions. While you can use any onions, Vidalia would be the best substitute.
- Garlic: You’ll mince the garlic and add it to the onions.
- Linguine: I used linguine for this recipe, but your favorite pasta will work here! I like this sauce with long pasta, like linguine, tagliatelle, or spaghetti. It would also be delicious with rigatoni!
- White wine: I love sauvignon blanc–or any dry white wine–for this to balance the sweetness of the onions. If you don’t have wine, I recommend chicken stock. Water will also work, but you’ll want to add a bit of extra salt.
- Kale: I’ve made this with green kale and Lacinato kale. Both are great options! For ease, I buy the pre-chopped kale, but you can buy a head of kale and remove the stems and chop the leaves yourself. You’ll just want your yield of chopped leaves to be about 5 ounces.
- Lemon juice: This adds an additional bit of acidity to balance the rich cheese and sweet onions.
- Parmigiano Reggiano: This adds a nice richness to the sauce, so I don’t recommend skipping it!
- Parsley: This is optional, but the brightness of fresh parsley is a nice way to round out the flavors.
How to make it
- Step 1: Caramelize the onions. This is the longest part of the recipe! It will take anywhere from 30 to 40 minutes. In the photos above, I show the caramelization process in 10-minute increments. For me, the onions reached the perfect level of caramelization after 40 minutes. While your onions caramelize, I recommend bringing a big pot of water to a boil for the pasta. You can add the pasta to it after your onions finish caramelizing, so it’ll be ready right as you’re finishing the sauce. Be sure to reserve about 1 cup of the pasta cooking water!
- Step 2: Add garlic, a pinch of sugar, and salt to the onions. Sauté until the garlic is fragrant, about 1 to 2 minutes. Remove the onions and garlic from the pot and transfer to a food processor. Blend until completely smooth. If you don’t feel like breaking out a food processor, you can skip this part, but your sauce will be a bit more chunky!
- Step 3: Melt more butter in the pot used to cook the onions and then add white wine. Bring to a boil and then simmer rapidly until it reduces by half.
- Step 4: Add the caramelized onion paste and half the pasta cooking water. Stir until smooth. Add the kale and let it wilt for just about a minute. Add the grated Parmigiano Reggiano, lemon juice, and the rest of the pasta cooking water and continue cooking until the kale is wilted and the sauce is smooth and creamy. I like to add a pinch of crushed red pepper here.
- Step 5: Add the cooked pasta and toss to coat!
You’re ready to serve it up! Divide the pasta between plates and finish with fresh parsley and more grated Parmigiano Reggiano. Serve alongside your favorite protein!
Caramelized Onion Pasta with Kale
A little sweet, a little spicy, this caramelized onion pasta with kale is a quick, easy, ultra flavorful pasta recipe.
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Servings: 4
Calories: 552kcal
Ingredients
- 3 tablespoons butter (divided)
- 1 tablespoon extra virgin olive oil
- 2 red onions (1 pound total; peeled and thinly sliced into half-moons)
- 1 teaspoon sugar
- 5 cloves garlic (peeled and minced)
- 12 ounces linguine
- 1 cup white wine
- 5 ounces chopped kale
- 1 lemon (juiced; about 2 tablespoons total)
- 1 ounce Parmigiano Reggiano (freshly grated; plus more for serving)
- ¼ cup parsley (loosely packed and minced; optional for garnish)
- Salt and pepper
- Crushed red pepper
Instructions
Caramelize the red onions
- Melt 2 tablespoons of butter and 1 tablespoon of extra virgin olive oil in a wide pot over medium-low heat. Once melted, add the sliced red onions. Cook, stirring occasionally, for 40 minutes until the onions are caramelized. You may need to adjust the heat to low as needed to prevent the onions from burning.
- Once the onions are a deep golden brown, add 1 teaspoon sugar and ¼ teaspoon kosher salt. Add the minced garlic and sauté over low heat until fragrant, about 1 to 2 minutes. Turn off the heat.
- Transfer the onions and garlic to a food processor and pulse until a thick paste forms. Add a splash or two of water to help form a smooth paste, as needed. Set aside.
Cook the pasta:
- Bring a large pot of salted water to a boil. Cook according to package instructions. Reserve 1 cup of pasta cooking water. Drain the pasta and set aside.
Finish the sauce:
- Turn the pot used to cook the onions to medium heat. Add 1 tablespoon of butter. Once melted, add 1 cup of white wine and bring to a boil over medium-high heat. Simmer rapidly for 5 minutes until the wine reduces by about half.
- Add the caramelized onion paste to the wine along with ½ of the pasta cooking water. Bring to a boil and stir to incorporate until smooth. Taste and add salt and pepper. Reduce the heat to low.
- Add the kale to the sauce and season with a generous pinch of salt and a pinch of crushed red pepper to taste. Cook for 1 minute until the kale just begins to cook down. Add the rest of the pasta cooking water, the lemon juice, and the Parmigiano Reggiano. Cook for 2 to 3 minutes until the kale wilts and the cheese melts into the sauce. Stir often to create a smooth, creamy sauce. Taste and season.
- Add the cooked pasta to the pot and toss to coat. Taste and season. Turn off the heat.
To serve:
- Divide the pasta between plates and finish with more grated Parmigiano Reggiano and freshly minced parsley. Enjoy!
Nutrition
Calories: 552kcal | Carbohydrates: 77g | Protein: 16g | Fat: 16g | Sodium: 213mg | Fiber: 6g | Sugar: 7g | Vitamin C: 58mg
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This is my new favorite pasta recipe, and I’ve made it 3 times in the last month!!