Pulled Pork Ragout With Pasta

• 14 oz package of fettuccine
• 2 tbsp olive oil
• 7 oz mushrooms, sliced
• 1 None onion, chopped
• 2 cloves garlic, finely chopped
• 1 tsp fennel seeds
• 1 None long red chili, finely sliced (optional)
• 1/2 cup white wine
• 2 (14 oz) cans diced tomatoes
• 10 oz leftover pulled pork
• 1/3 cup cream
• None None basil leaves, grated parmesan, to serve

1. Cook pasta in a saucepan of boiling, salted water, following packet instructions. Drain and return to pan.
2. Meanwhile, heat oil in a large frying pan on high. Saute mushrooms and onion 4-5 minutes, until onion is tender and mushrooms are lightly golden. Add garlic, fennel seeds and chili. Cook, stirring, 30 seconds, until fragrant.
3. Add wine to pan, stirring to deglaze. Cook 1 minute until almost evaporated. Mix in tomatoes and bring to a boil. Reduce heat to medium. Simmer 5-6 minutes, until reduced by one-third.
4. Stir pork and cream into tomato mixture. Simmer 2-3 minutes, stirring, to heat through.
5. Toss pork sauce through hot pasta. Season to taste. Serve topped with basil leaves and grated parmesan.

olive oil, mushrooms, onion, garlic, fennel seeds, long red chili, white wine, tomatoes, pork, cream, basil

Taken from recipes-plus.com/api/v2.0/recipes/25477 (may not work)