Penne with Pancetta, Sage, and Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Red wine and pancetta add richness to the dish, but good beef broth really takes it to the next level. Ingredients:
1 1/2 cups low-salt beef broth |
1 cup dry red wine |
3 tablespoons olive oil, divided |
12 ounces assorted fresh mushrooms (such as oyster, crimini, and stemmed shiitake), cut into large pieces |
kosher salt and freshly ground black pepper |
8 ounces thinly sliced pancetta (italian bacon), coarsely chopped |
6 tablespoons (3/4 stick) unsalted butter, cut into 1/2 cubes |
3 tablespoons chopped fresh sage |
1 tablespoon chopped fresh rosemary |
1 pound penne rigate |
1 cup finely grated parmesan (2 ounces), divided |
Directions:
1. Bring broth and wine to a boil in a medium heavy saucepan over medium-high heat and cook until reduced to 1 cup, 15-18 minutes. DO AHEAD: Can be made 3 days ahead. Cover and chill.
2. Heat 2 tablespoons oil in a large deep skillet over medium-high heat. Add mushrooms; season with salt and pepper. Sauté until tender, about 5 minutes. Transfer mushrooms to a plate. Add remaining 1 tablespoon oil and pancetta to same skillet. Sauté until pancetta begins to brown, about 10 minutes. Add wine reduction, butter, and herbs; simmer until liquid thickens slightly, about 3 minutes. Stir in mushrooms. Season sauce to taste with salt and pepper.
3. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until almost tender but still firm to the bite. Drain pasta, reserving 1/2 cup cooking liquid.
4. Stir pasta and 1/2 cup cheese into mushroom mixture. Stir over medium-high heat, adding water by tablespoonfuls if dry, until pasta is al dente and sauce thickens and clings to pasta, about 5 minutes. Season with salt and pepper. Transfer to a large bowl. Sprinkle 1/2 cup cheese over.
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