For the sauce, heat EVOO and butter over medium heat. Add garlic and swirl a minute or 2, add tomatoes and, if using cherry tomatoes, break them up a bit with paddle or spoon.  Add salt and a pinch of sugar, stir in passata and basil and simmer until ready to serve.

Rachael Ray 8-Quart Covered Oval Stockpot

Rachael Ray 8-Quart Covered Oval Stockpot

For the pasta, bring large pot of water to boil.  

Heat a medium nonstick skillet over medium-high heat with 2 tablespoons oil, 2 turns of the pan. Add the artichokes and lightly brown them. Remove from heat when done, 3 to 5 minutes once added to pan.    

Salt boiling water and undercook fettucine by 1 minute. 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. Add a drizzle more EVOO and the grated pecorino cheese and vigorously combine with tongs for a minute. Top with mozzarella, artichokes and the ribbons of ham.