1 c Elbow macaroni *See Note
3/4 c Med diced sweet onion
1/8 ts Crushed red pepper -to taste
2 ea Clove garlic fine mince
1/8 c Olive oil
6 tb Dry white wine
14 oz Can diced tomatoes/juice
ds Salt to taste
ds Pepper to taste
1/2 c Grated Romano cheese
MMMMM--------------------------OPTIONAL-------------------------------
Pancetta to taste
NOTE: This dish called for Cavatappi Pasta - about 6 oz. I instead
used 1 1/4 cup macaroni but would cut that back to 1 cup the next
time so there is some juice in the dish.
Cook pasta and drain.
Saute onions, red pepper, garlic in olive oil until onions are very
soft and translucent. (about 10 minutes)
Add white wine and cook on medium high until wine is have evaporated.
(about 10 minutes)
Add Pancetta at this point (If using) and stir in tomatoes and cook
until sauce is slightly thickened. (about 10 minutes).
Taste and add salt and pepper to taste.
Mix sauce into cooked pasta, add cheese and mix together.
Signature recipe of Dianne from Requested recipies.blogspot.com
Tested and agree this tastes like the Carrabba's dish. Will do again.
Tasted light and fresh - reheats well in microwave.
