Ziti with Red Peppers, Olives, Artichokes and Gorgonzola

• ziti pasta, cooked al dente↗1 lb
• olive oil↗1⁄4 cup
• dried basil, crumbled↗1 teaspoon
• dried oregano, crumbled↗1 teaspoon
• garlic, minced↗2 cloves
• dried hot pepper flakes↗1⁄2 teaspoon
• spinach, firmly packed, washed well, spun dry and chopped1 cup
• drained minced roasted red pepper1⁄4 cup
• black olives, chopped1⁄4 cup
• cooked artichoke hearts, halved4
• dry red wine↗1⁄2 cup
• cream↗1⁄2 cup
• crumbled gorgonzola1⁄2 cup
• parmesan cheese, grated↗1⁄4 cup

Step-by-step instructions

1. 1

   While ziti is cooking, combine oil, basil, oregano, garlic, red pepper flakes and cook over moderately-low heat for 30 seconds.

2. 2

   Add spinach, peppers, olives and artichokes and cook, stirring, 2 minutes.

3. 3

   Add wine and boil 2-3 minutes, or until liquid is reduced by half.

4. 4

   Add cream and cook for 2 minute.

5. 5

   Add cheese, stirring, until cheese is melted.

6. 6

   Drain ziti and put into a large bowl.

7. 7

   Pour sauce over and toss to coat.

8. 8

   Sprinkle with parmesan.

9. 9

   Serve immediately.