Pasta with Pink Puttenesca

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
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