Recipes Main Dishes Pasta Caramelized Onion and Roasted Garlic Pasta Be the first to rate & review! 1 Photo This caramelized onion and roasted garlic pasta is great for when summer starts winding down and comfort food begins to make its way back up onto the menu board. Short pasta in a creamy roasted garlic and caramelized onion sauce hits all the cozy notes of fall. It's a bit time and labor intensive but worth it. By LaDonna Langwell LaDonna Langwell Recent empty nester with a passion for all things food- especially Italian cuisine. Wine enthusiast and loving wife to my husband of over 20 years. If I am not in the kitchen, look for me at our local wineries volunteering as a pourer. Allrecipes' editorial guidelines Published on October 9, 2024 Save Rate Print Share Close Add Photo Prep Time: 30 mins Cook Time: 1 hr 45 mins Total Time: 2 hrs 15 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings Roasted Garlic 2 heads garlic, separated into cloves and peeled 6 tablespoons olive oil 2 to 3 sprigs fresh thyme Caramelized Onions 1 large white onion, thinly sliced 2 tablespoons butter 3 tablespoons olive oil 1/4 cup water 1 tablespoon balsamic vinegar 1/2 teaspoon white sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Pasta and Sauce 8 ounces heavy cream 4 to 5 cloves roasted garlic 1/4 cup chopped chopped parsley, divided 1 cup grated Parmesan cheese, divided 8 ounces gemelli or other short pasta Directions To roast garlic: Preheat the oven to 250 degrees F (120 degrees C). Place the garlic cloves in a shallow baking dish and cover with olive oil. Lay the sprigs of thyme on top of the oil. Bake in the preheated oven until golden brown, about 1 hour. Garlic should easily mash with a fork. Remove garlic from oil and set aside. Reserve oil for another use. To caramelize onions: Heat a roomy skillet over medium heat. Add butter and olive oil. Add onions to the pan and stir to coat. Stir frequently and move onions around, ensuring they cook evenly. Once onions have started to color a bit (about 15 minutes or so), add in water, vinegar, sugar, salt, and pepper. Continue to stir regularly until onions are completely soft, a golden brown color, and reduced by at least half, about 15 minutes more. Turn down the heat to medium low. Bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.. Meanwhile, add cream, 4 to 5 cloves roasted garlic, 1 tablespoon parsley, and 1/2 cup Parmesan cheese to onions; stir to combine. Reserve remaining roasted garlic for another use. Drain pasta; divide among 4 plates. Spoon about a 1/4 cup of sauce on top; sprinkle with more Parmesan cheese, parsley, and black pepper. Cook’s Note You can serve the sauce as is—a little chunky—or use an immersion blender or food processor to blend until smooth. From the Editor Nutrition for this recipe includes the full amount of olive oil and roasted garlic. The actual amount consumed will vary. I Made It Print Nutrition Facts (per serving) 765 Calories 65g Fat 34g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 765 % Daily Value * Total Fat 65g 84% Saturated Fat 26g 128% Cholesterol 104mg 35% Sodium 786mg 34% Total Carbohydrate 34g 12% Dietary Fiber 2g 7% Total Sugars 5g Protein 14g 28% Vitamin C 13mg 15% Calcium 308mg 24% Iron 2mg 10% Potassium 285mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.