Instructions

1. Cook spaghetti according to packet directions. While that is boiling, throw the butter in a frying pan over medium heat.
2. Add sundried tomatoes, pepper strips, artichokes, and peppers and let sizzle a minute or two.
3. Add white wine and cook for a few minutes until reduced and looks syrupy around the veggies.
4. Add stock and do the same – cook down just a little.
5. Add cream and let simmer a minute or two. Taste for seasoning – you may need more salt even though the ingredients are fairly salty.
6. Add cooked spaghetti to heated sauce and stir to combine. Serve with plenty of black pepper.