6 oz. pasta (I used Vegetable Radiatore) 1 shallot (chopped) 1/2 medium green pepper (chopped) 3 cloves garlic 2 oz. sliced black olives 4 tablespoons sliced green olives 1/4 cup marinated artichoke hearts 1 14 oz can diced tomatoes 3 tablespoons olive oil 1/2 cup marinara sauce 1/4 cup cream cheese (I used vegan) 1/4 cup red wine 1/2 teaspoon sugar 1/2 teaspoon red pepper flakes dash cinnamon salt pepper*Heat medium saucepan on medium heat *Add olive oil, saute chopped shallot and green pepper
*Cook pasta until al dente (9-11 minutes)*Add salt and pepper *After 5 minutes, add garlic *Cook 3 minutes, add diced tomatoes*Turn to low *Add olives, artichoke hearts, sugar, red pepper flakes, cinnamon, marinara, wine, and salt/pepper to taste
*Simmer on low for 1 hour
*Add cream cheese and watch the sauce turn pink *Toss with pasta |