Snip the tomatoes into bite-size pieces.
Heat the oil in a saucepan over low heat, add the garlic and cook for 30 seconds.
Add 3/4 cup of the stock and the tomatoes. Bring to a boil.
Reduce the heat and simmer, uncovered, over medium heat for about 10 minutes or until the tomatoes are tender.
Add the cream and bring to a boil, stirring.
Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
Stir in the basil. Taste and adjust the seasoning.
(The sauce can be kept, covered, for 1 day in the refrigerator. Heat again over low heat.)
Heat the oil in a large, heavy skillet over medium-high heat.
Add the broccoli, stirring often, and cook for 2 minutes.
Add the remaining stock, bring to a boil, cover and simmer for another 2 to 3 minutes until fork-tender.
Remove from the heat, and transfer into a bowl. Set aside.
Meanwhile, cook the pasta, uncovered, in a large pot of boiling salted water over high heat, stirring occasionally (about 1 to 2 minutes for fresh or 3 to 5 minutes for dried fettucine), or until tender but firm to the bite (al dente).
Drain, return the pasta to the pot along with cooked broccoli, artichoke hearts, and roasted bell peppers.
Pour the sauce into the pot, toss everything gently until well coated and combined.
Divide among the serving plates and serve warm.
Season with salt and black pepper if needed.
