Janice Splaha


This is one of my personal favorites. I always order it when at CARRABBAS.


☆☆☆☆☆ 0 votes

15 Min
15 Min
Stove Top


  • 4 oz
    cavatappi pasta or elbow macaroni
  • 3/4 c
    onions, chopped
  • 2 clove
    garlic, minced
  • 1/4 tsp
    red pepper flakes
  • 1/8 c
    olive oil
  • 1/2 c
    dry white wine
  • 14 oz can(s)
    petite diced tomatoes, with juice plus small amount water
  • ·
    salt and pepper, to taste
  • 1 c
    shaved parmesan cheese plus some for reheating
  • ·
    (optional) pancetta



  1. Boil pasta, drain. Set aside. Meanwhile, sauté onions, garlic and red pepper flakes in oil over medium heat til onions are soft.
  2. Add white wine and cook until nearly evaporated. Stir in tomatoes with their juice plus a little water (to clean out the can) till slightly thickened. ( 3 to 5 minutes)
  3. Taste and add salt and pepper to your liking.
  4. Add drained pasta, toss with cheese and pancetta, if using.

Printable Recipe Card


Course/Dish: Pasta Sides
Main Ingredient: Pasta
Regional Style: Italian

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