Fettuccine With Olives And Mortadella In Cream Sauce - cooking recipe

Ingredients

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

Preparation

Cook pasta in boiling salted water according to package instructions.
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.
To serve, drain pasta and toss with sauce. Distribute between serving dishes, sprinkle with remaining Parmesan and garnish with basil.