Ziti With Mushrooms, Pancetta & Peas

• 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

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.

olive oil, pancetta, onion, mushrooms, salt, thyme, madeira wine, chicken, peas, heavy cream, pasta, freshly grated parmesan cheese

Taken from www.food.com/recipe/ziti-with-mushrooms-pancetta-peas-56583 (may not work)