You NEED to make this pasta! It’s ridiculously creamy, rich, flavorful, and unbelievably easy to put together. The secret? That caramelized onion and Brie spread I shared in my previous recipe, where we used it to top a baguette with pears, walnuts, Gruyère, and a drizzle of honey.
Remember when I told you to save half of the spread? Well, THIS is what we’re making with it! The sweet, buttery caramelized onions blended with creamy Brie create the most incredible pasta sauce, and a little Romano cheese takes it to another level.
I’m including the caramelized onion spread recipe below for easy reference, but you only need half the batch for this pasta. Trust me, this is one of those recipes that tastes like you spent hours in the kitchen when it actually comes together in minutes!
Caramelized Onion & Brie Spread
Ingredients
- 3 large onions, thinly sliced
- 2 tablespoons unsalted butter
- 4 sprigs fresh thyme
- 8 ounces Brie cheese
- 4 ounces cream cheese
- Salt and freshly cracked black pepper, to taste
Instructions
Refer to my previous Caramelized Onion, Brie & Pear Baguette recipe for the full step-by-step instructions on making the spread.
Important: This recipe makes enough spread for both recipes. Reserve half for the baguette and use the other half for the pasta, or simply use the pint of spread you saved from the previous recipe.
For the Pasta
Ingredients
- 500 grams fusilli capri
- 1 pint caramelized onion and Brie spread
- 1½ ladles reserved pasta water, plus more as needed
- ¾ cup freshly grated Romano cheese
- 2 tablespoons heavy cream
- Freshly cracked black pepper, to taste
- Fresh chives, finely chopped, for garnish
Instructions
1. Cook the pasta.
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Before draining, reserve some of the pasta water. You’ll need it to create a silky sauce and reheat any leftovers.
I used fusilli capri because its twists and crevices catch all that creamy sauce beautifully, but feel free to use your favorite pasta shape.
2. Make the creamy sauce.
Add the caramelized onion and Brie spread to a large skillet over medium-low heat. Pour in 1 ladle of reserved pasta water and whisk until the spread loosens into a smooth, creamy sauce.
Add the freshly grated Romano cheese and heavy cream. Whisk until the cheese melts and everything comes together into a rich, velvety sauce.
3. Adjust the seasoning and consistency.
Taste the sauce before adding any salt, since both the Brie and Romano cheese already contribute saltiness. Finish with plenty of freshly cracked black pepper.
If the sauce is too thick, add another ½ ladle of pasta water, or a little more as needed, until it reaches your desired consistency.
4. Toss everything together.
Add the drained pasta directly to the skillet and toss well until every twist is coated in that luscious caramelized onion sauce. Let everything warm together for a minute so the pasta can soak up all that flavor.
5. Garnish and serve.
Transfer to serving bowls and finish with freshly chopped chives and extra Romano cheese, if desired.
Serve as is, or pair it with grilled chicken tenderloins or seasoned shrimp for a heartier meal. Enjoy every creamy, delicious bite!
Grilled Chicken Tenderloins
These juicy, flavorful chicken tenderloins are the perfect addition to the pasta.
Ingredients
- 6–8 chicken tenderloins
- Olive oil, as needed
- Salt and freshly cracked black pepper, to taste
- Garlic powder, to taste
- Onion powder, to taste
- Paprika, to taste
- Dried herbs of your choice, to taste
- Avocado oil spray, for cooking
Instructions
1. Season the chicken.
Place the chicken tenderloins in a bowl and drizzle with olive oil. Season generously with salt, black pepper, garlic powder, onion powder, paprika, and your favorite dried herbs. Toss until evenly coated.
2. Grill to perfection.
Heat a skillet over medium-high heat and lightly coat it with avocado oil spray. Add the chicken in a single layer and cook until golden on the outside and cooked through, flipping halfway. The chicken should reach an internal temperature of 165°F (74°C).
3. Serve.
Slice the chicken if desired and serve alongside or on top of the creamy caramelized onion pasta.
Tip: You can use the exact same seasoning combination for shrimp. Simply adjust the cooking time, as shrimp cook much faster than chicken.
A Few Tips for the Best Pasta
- Save that pasta water! The starch helps emulsify the sauce, making it silky and helping it cling to every piece of pasta.
- Reheat gently. The sauce will thicken as it sits in the refrigerator. When reheating leftovers the next day, add a splash of reserved pasta water to loosen the sauce and bring back its creamy consistency.
- Grate your cheese fresh. Freshly grated Romano melts more smoothly into the sauce and gives you the best flavor.
- Keep the heat moderate. Once the Brie spread is in the pan, avoid letting the sauce boil aggressively. Gentle heat keeps it creamy and smooth.