7 oz roasted red bell peppers --

1 1/2 c fat-free chicken broth --

1/4 c sun-dried tomato pesto --

1/2 ts dried oregano

1/4 ts Sriracha or Tabasco 4 Tb cornstarch

1 whole white onion --

1 ts olive oil -- as needed 3 lg cloves garlic -- coarsely

1/2 c white wine -- (fume blanc) 15 oz cannellini beans -- cooked,

1/4 c chopped parsley 1 lb pasta -- pappardelle

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.

Red Peppers, Artichoke Hearts, and Cannellini Beans"