Ziti with Mushrooms, Pancetta & Peas

A quick, satisfying weeknight pasta dish.

• Ready In: 30 mins
• Serves: 2-3

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.