Go Back
Print
Chili Crisp Kasha Varnishkas

Chili Crisp Kasha Varnishkes

Course Side Dish
Cuisine Jewish
Keyword Jewish recipes, kasha varnishkes, Kasha Varnishkes recipe, Passover recipe, Spicy Kasha Varnishkes
Prep Time 20 minutes
Cook Time 40 minutes
Servings 6
Author Lora Wiley-Lennartz

Ingredients

  • 12 oz bow-tie pasta
  • 3 large yellow onions chopped
  • 1/4 cup extra-virgin olive oil divided, plus more for drizzling
  • 2 large garlic cloves grated
  • Kosher salt and freshly ground black pepper to taste.
  • a few pinches of sugar
  • 1/4 - 1/2 cup chili crisp in oil*
  • 2 cups kasha, cooked according to package instructions
  • 1 cup chopped scallions

Instructions

  1. Boil the pasta in salted water.
  2. Drain, reserving 2 cups of the pasta water, and set aside.
  3. Heat the olive oil in a large skillet
  4. Add the onions and cook, stirring until transparent
  5. Season with salt, pepper, and sugar.
  6. Cook, stirring until the onions start to brown.
  7. Mix in the garlic and cook for another minute.
  8. Stir in the chili crisp and cook, stirring frequently, until the onions turn golden brown.
  9. Add some pasta water.
  10. Mix in the cooked pasta and the cooked kasha.
  11. Add more pasta water as needed.
  12. Drizzle some oil over the top. If you have chili-flavored olive oil, use that.
  13. Mix in the chopped scallions.
  14. Transfer to a serving dish, sprinkle with extra scallions, and serve.

Recipe Notes

*Use more or less, depending on your level of spice tolerance.