We all know that Carmela's BEST dish is her lasagna with a layer of
all basil leaves but I'm planning on this dish for Sunday's Soprano
Finale.
terry
Ziti With Mushrooms, Pancetta & Peas
Serves 3
Published in: 101 Quick and Delicious Recipes, The Best of Fine Cooking
Publish Date: Fall 2004
2 tablespoons olive oil
1/4 cup finely chopped pancetta
1/4 cup finely minced onion
2 cups thinly sliced cremini mushrooms -- (from about 8 ounces
mushrooms)
1 teaspoonchopped 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 in well-salted water until just al
dente, and 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 round out the flavors and create a
clingy 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.
Serves two to three.
Recipe Notes
NOTES : To speed the work along, wash, chop, and measure all your
ingredients before you actually start making the sauce. This includes
cooking the pasta itself. Rinse the al dente pasta briefly to keep it
from clumping. The pasta will be heated again in the sauce, so don't
worry about keeping it warm.
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