Add the olive oil, garlic, red pepper flakes, pine nuts, sun-dried tomatoes and onion to a large saute pan set on high heat. Cook until the onion is soft and the garlic is beginning to brown, about 3 minutes.
Stir in the wine and boil until the wine is reduced by half, about 1-2 minutes.
Pour in the chicken stock, salt and pepper and bring to a boil. Reduce the heat to medium and simmer for 7 minutes, until the sauce is slightly thickened.
While the sauce is simmering, cook the pasta in the boiling water until just tender. Drain the pasta well and return it to the pot.
Pour the sauce over the pasta and cook over medium heat for 3 minutes, stirring constantly. Remove from the heat, stir in the cheese and serve.