Copycat Recipe
8 -12 oz. cavatappi pasta
1-1/2 cups onions, chopped…………………………………..2 garlic cloves, minced
1-2 tsp. crushed red pepper flakes…………………………..3/4 cup dry white wine
1/4 cup extra-virgin olive oil………………………………......salt & pepper to taste
1-2 tsp. finely chopped Italian parsley (regular parsley is fine)
2 (14 oz.) cans diced tomatoes with juice (Italian seasoned are good)
1-1/2 cups freshly grated Pecorino Romano cheese (or Parmesan)
***
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 parsley and 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. Serves 2-4
NOTES
If you can’t find cavatappi pasta, you can substitute elbow macaroni or corkscrews.