Ziti With Mushrooms, Pancetta & Peas - cooking recipe

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

Preparation

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.