Penne with Pancetta, sage, and mushrooms

By á-2799

Ingredients

• 1 1/2 c beef broth
• 1 c dry red wine
• 3 tbsp olive oil, divided
• 12 oz. mushrooms (oyster, crimini, shitake) cut into large pieces
• Kosher salt and black pepper
• 8 oz thinly sliced pancetta coarsely chopped
• 6 tbsp (3/4 stick) unsalted butter, cut into 1/2" cubes
• 3 tbsp chopped fresh sage
• 1 tbsp chopped fresh rosemary
• 1 lb penne rigate
• 1 c finely grated Parmesan divided

Details

Servings 6

Preparation

Step 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.
Heat 2 tbsp oil in a large deep skillet over medium-high heat. Add mushrooms, season with salt and pepper. Saute until tender, about 5 minutes. Transfer mushrooms to a plate. Add remaining 1 tbsp oil along with pancetta to same skillet. Saute 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 stil firm to the bite. Drain pasta, reserving 1/2 c cooking liquid.
Stir pasta and 1/2 c 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 c cheese over.