Step 1

For the sauce, heat EVOO and butter over medium heat

Step 2

Add garlic and swirl a minute or 2, add tomatoes and, if using cherry tomatoes, break them up a bit with paddle or spoon

Step 3

Add salt and a pinch of sugar, stir in passata and basil and simmer until ready to serve

Step 4

Listicle: Rachael Ray 8-Quart Covered Oval Stockpot For the pasta, bring large pot of water to boil

Step 5

Heat a medium nonstick skillet over medium-high heat with 2 tablespoons oil, 2 turns of the pan

Step 6

Add the artichokes and lightly brown them

Step 7

Remove from heat when done, 3 to 5 minutes once added to pan

Step 8

Salt boiling water and undercook fettucine by 1 minute

Step 9

Reserve a half a mug of hot cooking water and add to sauce or transfer pasta with tongs or spider to sauce if not using a strainer or colander and that will add starchy liquid to the sauce as well

Step 10

Add a drizzle more EVOO and the grated pecorino cheese and vigorously combine with tongs for a minute

Step 11

Top with mozzarella, artichokes and the ribbons of ham