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.