Pulled Pork Ragout With Pasta

• 14 ounces fettuccine package of
• 2 tablespoons olive oil
• 7 ounces mushrooms sliced
• 1 onion chopped
• 2 cloves garlic finely chopped
• 1 teaspoon fennel seeds
• 1 red chili long, finely sliced, optional
• 1/2 cup white wine
• 28 ounces diced tomatoes
• 10 ounces pulled pork leftover
• 1/3 cup cream
• grated Parmesan
• basil leaves

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, red chili long, white wine, tomatoes, cream, parmesan, basil

Taken from www.yummly.com/recipe/Pulled-Pork-Ragout-with-Pasta-1404318 (may not work)