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Cavatappi Amatriciana

Carrabbas Cavatappi Amatriciana
Copycat Recipe

Serves 4

8 -12 ounces cavatappi pasta
1 1/2 cups onions, chopped
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
1/4 cup olive oil 3/4 cup dry white wine
2 (14 ounce) cans diced tomatoes with juice
salt and pepper, to taste
1 1/2 cups freshly grated Pecorino Romano cheese
pancetta (cured Italian bacon) (optional)

Cook cavatappi according to package directions; drain. Saute onions, garlic, and red pepper flakes in olive oil over medium heat till onions are soft and translucent. Add white wine and cook till nearly evaporated. Stir in tomatoes with their juice till slightly thickened for about 3-5 minutes. Taste, and add salt and pepper as desired. Mix into cooked cavatappi. Toss with cheese. Add cooked pancetta if desired.

NOTES
If you cannot find cavatappi pasta in the supermarket you can substitute elbow macaroni for this dish.