Spaghetti with tomato and wine cream

Er... yum.

Inspired by a recipe from The Pioneer Woman (when aren't I?) that contained chicken, I decided to see if I could make a pasta sauce with wine and cream, something I *gasp!* have never done before.

What happened next was a miracle. Well it sure tasted like one, anyway.

Ingredients

1 tablespoon each olive oil and butter
2 cloves garlic
1 onion, diced finely
handful of button mushrooms, sliced
1 can crushed tomatoes, drained
1 cup good white wine (don't ever cook with something you wouldn't drink!)
150ml cream
2 tablespoons green olives
1 teaspoon cornflour mixed with one teaspoon water
spaghetti, cooked according to packet instructions.

Method

1. Heat the olive oil and butter in a reasonably deep frying pan over medium heat. Add the onion and cook for 5 minutes or until translucent. Add the garlic and cook 1 minute.

2. Add the mushrooms and cook two more minutes.

3. Add the drained tomatoes and wine and bring to the boil. Boil for 5 minutes before adding the cream and olives.

4. You have two choices here - boil until the sauce reduces and becomes slightly thick, or boil 10 minutes and then turn down the heat and add the cornflour mix. I was hungry, so option B it was.

5. Serve with the spaghetti, some parmesan, black pepper and good bread.