Ziti with Mushrooms, Pancetta & Peas Recipe #56583
A quick, satisfying weeknight pasta dish.
by P4
30 min | 15 min prep
SERVES 2 -3
- 2 tablespoons olive oil
- 1/4 cup finely diced pancetta or 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 marsala
- 1/3 cup chicken stock or 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
- You will need a deep saute pan that can hold the sauce, and the pasta.
- Have all your ingredients ready to go before beginning to cook.
- Heat the oil over medium-high heat and cook the pancetta and onions until the onions are softened.
- Add the mushrooms and a pinch of salt and pepper and toss to combine.
- When the mushrooms have cooked for about 2 minutes, add the thyme and toss.
- Let cook another minute, then add the Marsala to the pan and toss with the other ingredients.
- Let reduce about half (about 2-3 minutes), then add the chicken stock.
- Toss and let this reduce about half (about 2 to 3 minutes).
- Add the peas, toss, then the cream, then let this mixture reduce slightly.
- Taste, adjust for pepper and salt.
- Add the pasta and 1/2 of the cheese to the pan and toss to combine everything thoroughly.
- Serve with the remaining cheese.
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5 stars