1 lb.box of cavatappi or spiral pasta.
1 1/2 cups chopped onions
2 garlic cloves, minced
1/2 tsp. red pepper flakes
1/4 cup olive oil
3/4 cup dry white wine
2 cans (14 ounce each) diced tomatoes in tomato juice
1 pound of clean deveined shrimp
Salt and pepper, to taste
1 1/2 cups freshly grated Romano cheese
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 tomatoes with their juice till slightly thickened (3-5 minutes). Add shrimp and cook until just pink.
Taste, and add salt and pepper as desired. Mix into cooked cavatappi. Toss with Romano.
