Fettuccine with Tomato-Cheddar Sauce and Artichoke Hearts

Fettuccine with Tomato-Cheddar Sauce and Artichoke Hearts

I was at a friend’s house making dinner while she was at work. I was planning to shop but she begged me to use the ingredients she had in her fridge and pantry. This recipe is the savory outcome.

If a pantry includes good pasta and a cheese that can be grated, it’s a start. Sautéing the tomatoes, and then making a cheese sauce with the collapsed tomatoes was divine. Rummaging through her pantry, I discovered artichoke hearts, which supplied that “je ne sais quoi” that pulled together the dinner with aplomb.

Instead of shopping, take a look around your pantry. Sometimes the most delicious meals can be creatively put together with whatever you have on hand.

Recipe: Fettuccine with Tomato-Cheddar Sauce and Artichoke Hearts


  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 2 cups whole grape tomatoes
  • 2 tablespoons white flour
  • 2 cups chicken stock
  • 2 teaspoons minced garlic
  • 2 cups (7 ounces) packed freshly grated sharp Cheddar cheese
  • 1 (14 ounce) can artichoke hearts, drained, rinsed and quartered
  • 1 (12 ounce) bag egg fettuccine, such as Al Dente Pasta
  • Chopped scallions or snipped chive for garnish, optional


  1. Heat butter and olive oil over medium heat and saute tomatoes until just beginning to pucker and soften, but not collapse, 4-6 minutes.
  2. Reduce heat and stir in flour. Slowly add 2 cups chicken stock, stirring or whisking continuously to incorporate flour into stock to make a smooth sauce. Add garlic and bring to a boil, then reduce to a simmer and and stir occasionally, 5-6 minutes.
  3. Turn off heat. Stir cheese into sauce and add artichoke hearts. (Sauce may be made a couple of hours in advance.)
  4. Meanwhile, cook pasta according to instructions. Toss cooked pasta with sauce and serve.

Time: 40 minutes

Number of servings (yield): 4

Copyright © Peggy Lampman’s dinnerFeed.

More Recipes Filed Under "Feed Your Children"

22 Responses to Fettuccine with Tomato-Cheddar Sauce and Artichoke Hearts

I welcome your comments!(This site was recently transferred but, unfortunately, I did not have privileges to include past comments. I would love to see a conversation started!)

Your email address will not be published. Required fields are marked *