LibreRecipes

Penne with Pancetta, Sage, and Mushrooms

Rating

Calories

796.0

Protein

31.0

Sodium

711.0

Fat

42.0

Red wine and pancetta add richness to the dish, but good beef broth really takes it to the next level.

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

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 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.
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.