Step 1

Fill one large pot with water for the pasta and set aside. Heat a large skillet over medium heat, then add the oil to warm through. Once warm, add the onions along with a pinch of salt. Sauté the onions, stirring frequently for about 5 minutes or until you start noticing some brown streaks on the surface of the pan. Add 1-2 tablespoons of water and stir into the onions to deglaze the pan. Continue cooking the onions, adding a splash of water as needed to prevent the onions from sticking or burning until they become a deep golden brown color (this will take about 15 minutes).

Step 2

Add in the garlic, Italian seasoning and red pepper flakes and sauté with the onions until the garlic is cooked through and the onions are jammy, about 3-4 minutes. Continue deglazing the pan as needed.

Step 3

While the onions are cooking, begin boiling the water for the pasta. Salt the water generously and once boiling add in the pasta and cook according to package. Make sure to reserve 1 cup of the pasta water.

Step 4

To the onions add the sun-dried tomatoes, balsamic glaze, soy sauce, cream and 1/2 cup of the pasta water. Stir well to combine then fold in the pasta and parsley. If needed add more pasta water until the pasta is at the level of creaminess you like.

Step 5

Serve the pasta as is or pair with your favorite protein like roasted chickpeas or tofu.