Penne with Pancetta, Sage, and Mushrooms

Penne with Pancetta, Sage, and Mushrooms
Penne with Pancetta, Sage, and Mushrooms

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    cupslow-salt beef broth

  • 1

    cupdry red wine

  • 3

    tablespoonsolive oil, divided

  • 12

    ouncesassorted fresh mushrooms (such as oyster, crimini, and stemmed shiitake), cut into large pieces

  • Kosher salt and freshly ground black pepper

  • 8

    ouncesthinly sliced pancetta (Italian bacon), coarsely chopped

  • 6

    tablespoons(3/4 stick) unsalted butter, cut into 1/2" cubes

  • 3

    tablespoonschopped fresh sage

  • 3

    tablespoonschopped fresh rosemary

  • 1

    poundpenne rigate

  • 1

    cupfinely grated Parmesan (2 ounces), divided

  • Read More http://www.bonappetit.com/recipes/2012/04/penne-with-pancetta-sage-and-mushrooms#ixzz1rprwfgtx

Directions

• 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. • Heat 2 Tbsp. 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 Tbsp. 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. • 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. • 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. Read More http://www.bonappetit.com/recipes/2012/04/penne-with-pancetta-sage-and-mushrooms#ixzz1rps0KNAr

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