Chili Crisp Kasha Varnishkes – Diary of a Mad Housewife

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Move over, bubbe—there’s a bold new classic in town. Meet Chili Crisp Kasha Varnishkes, the spicy, crunchy, utterly addictive upgrade to a beloved Jewish comfort dish. Traditionally, kasha varnishkes combines toasted buckwheat groats (that’s kasha) with tender bowtie pasta and deeply caramelized onions. It’s cozy. Plus, it’s nostalgic. However, today we’re turning up the heat.

Chili Crisp Kasha Varnishkes Ingredients

First things first, let’s talk kasha. Kasha is toasted buckwheat, nutty and earthy, with a texture that hugs every bite. Pair that with bowtie pasta—aka varnishkes—and you’ve got a dish that’s equal parts hearty and homey. Now, add a 1/4 cup or more, depending on your spice tolerance level, of chili crisp. Then, suddenly, Chili Crisp Kasha Varnishkes becomes the life of the Passover party.

So, what is chili crisp?

Great question. Chili crisp is a magical, spicy oil packed with crunchy bits of garlic, onions, and chili flakes. It’s savory. It’s fiery. It crackles with flavor. In this dish, it gets stirred into those golden, sautéed onions. As a result, every forkful of Chili Crisp Kasha Varnishkes delivers a punch of heat balanced by rich, caramelized sweetness.

Chili Crisp Kasha Varnishkes

Next, everything comes together. The kasha. The pasta. The chili-crisp onions. Stirred, tossed, and coated until every bite sings. Then, for a fresh finish, a sprinkle of chopped scallions lands on top. Because obviously, this dish deserves a little green glamour.

Furthermore, this dish is perfect for Passover or any spring celebration. It honors tradition—yet breaks the rules just enough to keep things interesting. In fact, even your most skeptical relatives will go back for seconds. Maybe thirds.

Jewish recipe

Ultimately, this recipe is where old-world comfort meets new-world spice. It’s familiar, yet exciting. Simple, yet bold. And honestly, once you try this version, plain kasha might just feel a little… meh.

Jewish recipe

Chili Crisp Kasha Varnishkes

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

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