Ingredients
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2 tablespoons olive oil
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1/4 cup finely diced pancetta or 1/4 cup smoked bacon
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1/4 cup finely diced onion
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8 ounces thickly sliced mushrooms
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salt and pepper
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1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
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1/4 cup madeira wine or 1/4 cup marsala
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1/3 cup chicken stock or 1/3 cup vegetable stock (low or no-salt, please)
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1/2 cup thawed frozen peas
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1/2 cup heavy cream
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8 ounces dried ziti pasta, cooked and drained
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1/2 cup freshly grated parmesan cheese
Instructions
- 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.