Spinach and Mushroom Fettuccine

Ingredients

 * 1 tbl	olive oil to 1.5-tbs
 * 1 lrg	red Spanish onion (300g) chopped
 * 4 cloves garlic crushed
 * 3 sm fresh red chillies chopped
 * 8 oz	button mushrooms sliced
 * 14 1/2 oz canned tomatoes
 * 1/2 cup tomato paste
 * 2 tsp	sugar
 * 1 cup	dry white wine
 * 8 oz artichoke hearts in oil drained, chopped
 * 1/3 cup seeded black olives sliced
 * 1/4 cup fresh basil leaves shredded
 * 1 bn Spinach shredded
 * 1/3 cup finely grated parmesan cheese
 * 1 lb fettuccine pasta

Directions

 * Heat oil in pan, add onion, garlic, chillies and mushrooms, cook, stirring, until onion is soft.
 * Stir in undrained crushed tomatoes, paste, sugar, wine, artichokes, olives and basil, simmer, covered, for about 20 minutes or until thickened slightly.
 * Add spinach, simmer, uncovered, until spinach is wilted.
 * Stir in cheese.
 * Add pasta to large pan of boiling water, boil, uncovered, until just tender; drain.
 * Toss hot spinach and mushroom mixture with pasta.
 * Spinach and mushroom mixture can be made a day ahead.
 * Storage: Covered, in refrigerator.
 * Freeze: Not suitable.
 * Microwave: Pasta suitable.