Pulled Pork Ragout With Pasta - cooking recipe

Ingredients

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

Preparation

Cook pasta in a saucepan of boiling, salted water, following packet instructions. Drain and return to pan.
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.
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.
Stir pork and cream into tomato mixture. Simmer 2-3 minutes, stirring, to heat through.
Toss pork sauce through hot pasta. Season to taste. Serve topped with basil leaves and grated parmesan.