Fusilli with kidney beans

1 lb fusilli (short twists)
dash of olive oil
2 cans (14 oz) chopped tomatoes
1 onion; sliced
1 T dried parsley
dash of chili powder (or to taste)
salt and freshly ground black pepper
2T tomato paste
2/3 c. dry red wine
2 c. cooked red kidney beans

Bring a large saucepan of water to boil, add the fusilli with a dash of olive oil. Cook for about 10 minutes, stirring occasionally, until tender. Drain, set aside. Place all the remaining ingredients except the kidney beans in a large frying pan, and simmer for about 10 minutes, until the liquid has reduced and the onion has softened. Add the fusilli and kidney beans to the tomato mixture, stirring occasionally. Serve immediately.

Recipe from Vegetarian Pasta Cookbook by Sarah Maxwell; Serves 4-6