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Monday, March 3, 2008

Cavatappi Amatriciana

My family loves the Cavatappi Amatriciana at Carrabba's. I tried to find the recipe and failed, so I decided to try for myself. It's soooooo close and it is delicious! Enjoy!
  • 3/4 of a 16 oz. box of Cavatappi Pasta
  • 1-1/2 Cups chopped sweet onions
  • 1/2 Teaspoon crushed red pepper
  • 3 cloves garlic, minced
  • 1/4 cup olive oil
  • 3/4 cup dry white wine (Chardonnay)
  • 28 oz. can diced tomatoes in tomato juice
  • Salt and pepper to taste
  • 1 Cup grated Pecorino Romano cheese
  • Pancetta to taste, chopped (optional)

Cook Cavatappi according to directions and drain. Saute onions, red pepper, and garlic in olive oil until onions are very soft and translucent. Add white wine and cook on medium-high until wine is half evaporated. Add optional Pancetta at this point, and stir in tomatoes and cook until slightly thickened. Add salt and pepper to taste. Mix sauce into cooked Cavatappi. Add cheese and mix together. Delicious!!

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