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Fettuccine with Artichoke Sauce




Source of Recipe


Internet


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.