Ziti with Tomato-Mushroom Sauce


* 1/4 cup olive oil
* 2 ounces pancetta, diced
* 1 medium onion, chopped
* 1 small green pepper, chopped
* 8 ounces white or cremini mushrooms, quartered
* 6 large cloves garlic, minced
* 3 cans (14.5 ounces each) whole tomatoes crushed with fingers, with juices
* 1/2 cup marsala or dry red wine
* 2 teaspoons dried marjoram leaves
* 1 teaspoon dried thyme
* 2 tablespoons dried parsley, or use fresh
* Salt and pepper to taste
* 1 pound ziti or similar pasta
* White truffle oil (optional)
* Freshly grated Parmesan cheese


Heat a large sauté pan over medium-high heat. Add olive oil, then the pancetta. Sauté about 3 minutes. (If the pancetta gives off an excessive amount of fat, remove some from the pan at this point. You should have no more than 1/3 cup left in pan, less if desired.) Add the onions, green peppers and mushrooms. Continue to sauté until the vegetables are softened, about 5 minutes. Add garlic and sauté for an additional minute. Add tomatoes, wine, spices, salt and pepper. Cover and cook over medium-low heat until tomatoes have broken down and liquid has reduced, about 20 minutes. Remove lid and continue to cook until desired thickness, but not too thick. Taste for seasoning.Meanwhile, cook ziti according to package directions for al dente. Drain; add to sauce and cook for about 1 minute, stirring to combine. Serve immediately, drizzling with truffle oil and sprinkling with the grated cheese.

Babylon Restaurant
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