Penne with Pancetta, Sage and Mushrooms - Northern Michigan's News Leader

Penne with Pancetta, Sage and Mushrooms

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1 1/2 cups Low-salt beef broth
1 cup Dry red wine
3 tbs Olive oil, divided
12 oz Assorted mushrooms, cut into large pieces
  Kosher salt and freshly ground black pepper
8 oz Thinly sliced pancetta
6 tbs Unsalted butter
3 tbs Chopped fresh sage
1 tbs Chopped fresh rosemary
1 lb Penne rigate
1 cup Finely grated parmesan

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 tablespoons 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 tablespoon oil and 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. 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 in pasta and 1/2 cup cheese into mushroom mixture. Saute 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.