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Ziti With Mushrooms, Pancetta & Peas

Ziti With Mushrooms, Pancetta & Peas is built on Olive Oil, Pancetta, Onion, Cremini Mushrooms, and Fresh Thyme. Serves 3. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 tbsp
• 1/4 cup
• 1/4 cup
• 2 cup
• 1 tsp
• 1/2 cup
• 1/4 cup
• 1/3 cup
• 1/2 cup
• 8 oz
• 1/4 cup

Method (preview)

1. 1

   Heat 1 tablespoon of the olive oil in a large saute pan over medium- high heat.

2. 2

   Add the pancetta and onion and cook, stirring, until the onion is soft and the pancetta has rendered its fat, about 5 minutes.

3. 3

   With a slotted spoon, transfer the onion and pancetta to a plate, leaving as much fat in the pan as possible.

4. 4

   Add the other tablespoon of oil to the pan and let it get hot.

5. 5

   Add the mushrooms and thyme, and saute the mushrooms, stirring occasionally, until their liquid has released and evaporated and they are nicely browned, 8 to 10 minutes.

6. 6

   Add the peas and return the onions and pancetta to the pan.

7. 7

   Add the Madeira or Marsala and the broth to the pan to deglaze it.

8. 8

   Cook, stirring and scraping up any browned bits stuck to the bottom of the pan, until the liquid is reduced by about half.

9. 9

   Add just enough of the cream to create a sauce.

10. 10

    Continue cooking for a minute or so to reduce the cream and to thicken the sauce slightly.

11. 11

    Lower the heat to medium and add the cooked and drained pasta and the cheese to the pan.

12. 12

    Toss the pasta gently with the sauce to heat the noodles and to meld all the flavors; be careful not to overcook at this stage or the sauce might separate.

13. 13

    Serve immediately, with additional grated cheese if you like.