Fettuccine With Olives And Mortadella In Cream Sauce

• 14 oz fettuccine
• 1 tbsp oil
• 1 None onion, peeled and finely chopped
• 3.5 oz Mortadella, thinly sliced
• 3.5 oz pitted green olives, roughly chopped
• 2 oz sun-dried tomatoes in oil, drained and cut into strips
• 1/2 cup white wine
• 3/4 cup heavy cream
• 3.5 oz Parmesan cheese, grated
• 6 sprigs fresh basil, chiffonade, plus extra for garnish

1. Cook pasta in boiling salted water according to package instructions.
2. Meanwhile, heat oil in a frying pan and sweat onion until softened. Add Mortadella, olives and tomatoes and cook for 1 min. Add wine and cream, bring to a boil and simmer for 5 mins. Add 1 tbsp Parmesan and simmer for 3 mins, stirring occasionally. Season and add chiffonade basil.
3. To serve, drain pasta and toss with sauce. Distribute between serving dishes, sprinkle with remaining Parmesan and garnish with basil.

fettuccine, oil, onion, mortadella, green olives, tomatoes, white wine, heavy cream, parmesan cheese, fresh basil

Taken from recipes-plus.com/api/v2.0/recipes/18929 (may not work)