A delightful pasta dish featuring cavatappi in a rich tomato sauce with pancetta and pecorino cheese.
Bring a large pot of salted water to a boil and cook the cavatappi until al dente according to the package instructions. Drain and set aside.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
In a large sauté pan, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy. Remove and set aside.
Cooking the pancetta first allows the fat to render, adding flavor to the dish.
In the same pan, sauté the chopped onion and minced garlic until the onion is translucent and fragrant.
Stir frequently to prevent the garlic from burning.
Add the red pepper flakes and cook for an additional minute to release their flavor.
Adjust the amount of red pepper flakes to suit your spice preference.
Pour in the white wine and let it simmer until almost completely evaporated.
Scrape the bottom of the pan to incorporate any browned bits into the sauce.
Stir in the diced tomatoes with their juice and cook until the sauce thickens slightly.
Simmering the tomatoes enhances their natural sweetness and flavor.
Combine the cooked pasta with the sauce, adding reserved pasta water if needed to adjust consistency.
Toss the pasta well to ensure it is evenly coated with the sauce.
Top with grated pecorino cheese and the crispy pancetta before serving.
Serve immediately for the best flavor and texture.
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