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    Fettuccine with Artichoke Sauce


    Source of Recipe


    billk54

    List of Ingredients




    2 tablespoons olive oil
    1 tablespoon butter
    1 cup onion, finely chopped
    2 garlic cloves, finely chopped
    1 14-ounce can Italian plum tomatoes, undrained and chopped
    1/2 cup chicken broth
    2 tablespoons snipped fresh basil, or 2 teaspoons dried basil, crushed
    1 13-ounce can artichoke hearts, rinsed, drained and chopped
    1 cup whipping cream
    1/4 teaspoon salt
    1/8 teaspoon white pepper
    1 recipe freshly-made fettuccine, cooked
    1/4 cup Parmigiano-Reggiano cheese, grated

    Recipe



    Heat the olive oil and butter in a large skillet over medium heat. Add the onion and garlic and cook until tender but not brown. Stir in the undrained tomatoes, chicken broth, and basil. Bring to boiling; reduce heat. Simmer, uncovered, over medium-high heat for 8 to 10 minutes, or until liquid is reduced by half.

    Add the artichoke hearts, whipping cream, salt and pepper. Simmer for 5 to 10 minutes more, or until the sauce thickens slightly.

    Serve the artichoke sauce over fettuccine. Top with grated cheese. Serves 4.

 

 

 


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