Fettuccine with burnt sage butter, roasted artichokes and garlic

The nutty flavour of burnt butter pairs beautifully with the tang of roasted marinated artichokes in this gorgeously simple pasta dish.

  • 45 mins cooking
  • Serves 4
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  • 20 marinated artichoke hearts (560g), halved
  • 4 clove garlic, sliced
  • 1/4 cup (60ml) olive oil
  • 500 gram (1 pound) fettuccine
  • 30 gram (1 ounce) butter
  • 1/3 cup loosely packed fresh sage leaves
  • 2/3 cup (50g) thinly shaved pecorino cheese


  • 1
    Preheat oven to 220°C (200°C fan-forced).
  • 2
    Place artichokes on a baking-paper-lined oven tray; sprinkle with garlic and oil. Roast 10 minutes or until browned.
  • 3
    Meanwhile, cook pasta in a large saucepan of boiling salted water 8 minutes or until just tender; drain. Return to pan to keep warm.
  • 4
    Melt butter in a large frying pan over medium-high heat; cook sage leaves 1 minute or until butter begins to change colour. Remove sage from the pan. Add pasta and artichokes to pan; toss to combine. Season to taste.
  • 5
    Sprinkle pasta with sage; serve with cheese.


You can use drained canned artichokes, if you like.

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