This is an approximate verision of Carrabba's. This is served in the restaurant as a side dish but would be just fine as a main dish when pancetta is added in. Cavatappi pasta is a short tubed corkscrew or S-shaped pasta. It can be hard to find but I was able to find it called "Twists" by the pasta brand DaVinci (blue bag).
- 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 (3-5 minutes).
- Taste, and add salt and pepper as desired.
- Mix into cooked cavatappi.
- Toss with cheese.
- Add cooked pancetta (optional).