Recipe Archives->Pasta->Ziti Mushrooms

Ziti With Mushrooms, Pancetta & Peas
Serves 3

2 tablespoons olive oil
1/4 cup finely chopped pancetta
1/4 cup finely minced onion
2 cups thinly sliced cremini mushrooms, (about 8 ounces)
1 teaspoon chopped fresh thyme (or 1/2 tsp. dried)
1/2 cup thawed frozen peas
1/4 cup madeira or marsala
1/3 cup homemade or low-salt chicken broth or vegetable broth
1/2 cup heavy cream, (1/2-2/3)
8  ounces dried ziti, cooked until just al dente, drained
1/4 cup freshly grated parmigiano reggiano, more for serving

Heat 1 tablespoon of the olive oil in a large saute pan over medium-
high heat. Add the pancetta and onion and cook, stirring, until the
onion is soft and the pancetta has rendered its fat, about 5 minutes.

With a slotted spoon, transfer the onion and pancetta to a plate,
leaving as much fat in the pan as possible. Add the other tablespoon
of oil to the pan and let it get hot. 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.

Add the peas and return the onions and pancetta to the pan. Add the
Madeira or Marsala and the broth to the pan to deglaze it. Cook,
stirring and scraping up any browned bits stuck to the bottom of
the pan, until the liquid is reduced by about half.

Add just enough of the cream to create a sauce. Continue cooking
for a minute or so to reduce the cream and to thicken the sauce
slightly.

Lower the heat to medium and add the cooked and drained pasta and
the cheese to the pan. 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. Serve immediately, with
additional grated cheese if you like.

Printable version: ziti-mushrooms.txt.