INGREDIENTS
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8 -12 ounces cavatappi pasta
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1 1/2 cups onions, chopped
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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) 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) (optional)