Carrabba'S Cavatappi Amatriciana (Side Dish Pasta)

• 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)

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

cavatappi pasta, onions, garlic, red pepper, olive oil, dry white wine, tomatoes, salt, freshly grated pecorino romano cheese, pancetta

Taken from www.food.com/recipe/carrabbas-cavatappi-amatriciana-side-dish-pasta-351808 (may not work)