Ingredients
- 1 1/2 cups beef broth
- 1 cup dry red wine
- 3 Tbsp. olive oil, divided
- 12 oz. assorted fresh mushrooms (cremini, button, oyster and stemmed shitake), cut into large pieces
- kosher salt
- black pepper
- 8 oz. thinly sliced pancetta, coarsely chopped
- 6 Tbsp. unsalted butter, cut into 1/2" cubes
- 3 Tbsp. chopped fresh sage
- 1 Tbsp. chopped rosemary
- 1 lb. penne rigate
- 1 cup finely grated Parmesan, divided
Preparation
Step 1
Bring the broth and wine to a boil in a medium heavy saucepan over medium-high heat and cook until reduced to 1 cup, 15 to 18 minutes. Can be made 3 days ahead. Cover and chill.
Heat 2 Tbsp. of oil in a large, deep skillet over medium-high heat. Add the mushrooms; season with salt and pepper. Saute until tender, about 5 minutes. Transfer the mushrooms to a plate. Add the remaining 1 Tbsp. of oil and pancetta to the same skillet. Saute until the pancetta begins to brown, about 10 minutes. Add the wine reduction, butter and herbs; simmer until the liquid thickens slightly, about 3 minutes. Stir in the mushrooms. Season the sauce to taste with salt and pepper.
Meanwhile, cook the pasta in a large pot of boiling salted water, stirring occasionally, until almost tender, but still firm to the bite. Drain the pasta, reserving 1/2 cup of the cooking liquid.
Stir the pasta and 1/2 cup cheese into the mushroom mixture. Stir over medium-high heat, adding pasta water by tablespoonfuls if dry until the pasta is al dente and the 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 the pasta and sauce.