I too was looking for this recipe--I found one by Barilla with pancetta in it, and tinkered around with it. I think it pretty well approximates the Carrabba's version.

CAVATAPPI AMATRICIANA

cavatappi (I use 1/2 to 3/4 of a box)*
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
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).

Taste, and add salt and pepper as desired. Mix into cooked cavatappi. Toss with Romano.

Servings: 4-6

*cavatappi is a short tube pasta with a corkscrew/s-shape