Fill a large pot with water for the pasta and set it aside. Heat a large skillet over medium heat, then add olive oil to warm through. Once warm, add the onions with a pinch of salt. Sauté the onions, stirring frequently for about 5 minutes until brown streaks appear on the pan's surface. Add 1-2 tablespoons of water to deglaze the pan. Continue cooking the onions, adding water as needed to prevent sticking or burning, until they turn deep golden brown (about 15 minutes).

Add garlic, Italian seasoning, and red pepper flakes to the onions. Sauté until the garlic is cooked through and the onions are jammy, about 3-4 minutes. Deglaze the pan as needed.

While the onions cook, start boiling water for the pasta. Salt the water generously, add the pasta once boiling, and cook according to package instructions. Remember to reserve 1 cup of pasta water.

To the onions, add sun-dried tomatoes, balsamic glaze, soy sauce, cream, and 1/2 cup of pasta water. Stir well, then fold in the cooked pasta and parsley. Add more pasta water if needed until reaching your desired creaminess.

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