Wide Noodle Pasta with Red Sauce and Cannellini(Lf)

12 ounces artichoke hearts -- rinsed and drained (12 to 15 oz)

7 ounces roasted red bell peppers -- (1 jar) drained

1 1/2 cups fat-free chicken broth -- low salt

1/4 cup sun-dried tomato pesto -- bottled

1/2 teaspoon dried oregano

1/4 teaspoon Sriracha or Tabasco

4 tablespoons cornstarch

1 whole white onion -- chopped

1 teaspoon olive oil -- as needed

3 large cloves garlic -- coarsely chop

1/2 cup white wine -- (fume blanc)

15 ounces cannellini beans -- cooked, drained salt and pepper -- to taste

1/4 cup chopped parsley

1 pound pasta -- pappardelle Parmesan cheese -- fresh TOMATO MIX: In a food processor, coarsely chop the tomatoes, artichoke hearts, and peppers. Transfer to a big bowl and add the chicken broth, pesto, oregano and hot sauce. Dissolve the cornstarch in this mixture. ONION MIX Meanwhile, in a large saucepan or wok over medium heat, sweat the onion until well-browned, adding oil only if needed. Add chopped garlic to wok and saute for 1 minute. Deglaze the pan with the wine. BEAN SAUCE: Stirring constantly, add the tomato mixture to the wok and cook into a sauce; adding more broth or water if needed. Adjust to taste with salt and pepper. Add the cannellini beans and heat them. Add the parsley. Meanwhile, cook the pasta al dente. Drain. Serve pasta on heated plates (if possible) and spoon sauce over, garnish with freshly grated Asiago. Variations/Substitutions Substitute

1 leek for the onion. Substitute

1 16-oz can of 'recipe ready' ripe roma tomato concasse for the fresh tomato. Substitute broad egg noodles for the pappardelle.