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