Fettuccine With Olives And Mortadella In Cream Sauce

• 14 ounces fettuccine
• 1 tablespoon oil
• 1 onion peeled and finely chopped
• 3 1/2 ounces mortadella thinly sliced
• 3 1/2 ounces pitted green olives roughly chopped
• 2 ounces sun-dried tomatoes in oil drained and cut into strips
• 1/2 cup white wine
• 3/4 cup heavy cream
• 3 1/2 ounces Parmesan cheese grated
• 6 sprigs basil chiffonade fresh, 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, chiffonade

Taken from www.yummly.com/recipe/Fettuccine-with-Olives-and-Mortadella-in-Cream-Sauce-1410123 (may not work)