Pappardelle With Artichokes And Sun-Dried Tomatoes - cooking recipe

Ingredients

1 tablespoon olive oil
1 red onion, diced (2 cups)
2 -4 garlic cloves, minced
1/3 - 1/2 cup sun-dried tomatoes packed in oil with herbs, rough chopped
1/2 cup marinated artichoke, 1/4rd
1 pinch cayenne
1/2 cup white wine
3 tablespoons flour
1 1/2 cups vegetable stock
8 ounces pappardelle pasta, Cooked al dente
garnish
2 ounces asiago cheese, shredded
fresh parsley
1/4 cup pine nuts, toasted

Preparation

Heat oil in a large pan.
Add onions and saute for 5 minutes. Add Garlic and saute 2 minutes.
Add tomatoes, artichokes and cayenne.
De glaze pan with wine and reduce by 1/2.
Sprinkle flour over onion mixture and stir to blend well.
Pour in stock and bring to a boil and cook 5 minutes.
Toss pasta into pan mix all ingredients together. Add pasta water if needed.
Plate and top with pine nuts, cheese and parsley.