Ziti with Mushrooms, Pancetta & Peas |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 3 |
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A quick, satisfying weeknight pasta dish. Ingredients:
2 tablespoons olive oil |
1/4 cup finely diced pancetta or 1/4 cup smoked bacon |
1/4 cup finely diced onion |
8 ounces thickly sliced mushrooms |
salt and pepper |
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme |
1/4 cup madeira wine or 1/4 cup marsala |
1/3 cup chicken stock or 1/3 cup vegetable stock (low or no-salt, please) |
1/2 cup thawed frozen peas |
1/2 cup heavy cream |
8 ounces dried ziti pasta, cooked and drained |
1/2 cup freshly grated parmesan cheese |
Directions:
1. You will need a deep saute pan that can hold the sauce, and the pasta.
2. Have all your ingredients ready to go before beginning to cook.
3. Heat the oil over medium-high heat and cook the pancetta and onions until the onions are softened.
4. Add the mushrooms and a pinch of salt and pepper and toss to combine.
5. When the mushrooms have cooked for about 2 minutes, add the thyme and toss.
6. Let cook another minute, then add the Marsala to the pan and toss with the other ingredients.
7. Let reduce about half (about 2-3 minutes), then add the chicken stock.
8. Toss and let this reduce about half (about 2 to 3 minutes).
9. Add the peas, toss, then the cream, then let this mixture reduce slightly.
10. Taste, adjust for pepper and salt.
11. Add the pasta and 1/2 of the cheese to the pan and toss to combine everything thoroughly.
12. Serve with the remaining cheese.
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