Penne With Pancetta, Sage, And Mushrooms Recipe

Name: Penne With Pancetta, Sage, And Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups low sodium beef broth; 1 cup dry red wine; 3 tablespoons olive oil, divided; 12 ounces fresh mushrooms, assorted types (oyster, crimini, shiitake); kosher salt; black pepper, freshly ground to taste; 8 ounces pancetta, thinly sliced then coarsely chopped; 6 tablespoons unsalted butter, cut into 1/2 inch cubes; 3 tablespoons fresh sage, chopped; 1 tablespoon fresh rosemary, chopped; 1 lb penne rigate; 1 cup parmesan cheese, finely grated, divided

Servings: persons

1 1/2 cups low sodium beef broth
1 cup dry red wine
3 tablespoons olive oil, divided
12 ounces fresh mushrooms, assorted types (oyster, crimini, shiitake)
kosher salt
black pepper, freshly ground to taste
8 ounces pancetta, thinly sliced then coarsely chopped
6 tablespoons unsalted butter, cut into 1/2 inch cubes
3 tablespoons fresh sage, chopped
1 tablespoon fresh rosemary, chopped
1 lb penne rigate
1 cup parmesan cheese, finely grated, divided

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.
2
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 the mushrooms to a plate.
3
Add the remaining 1 tbsp of oil to the skillet. Add the pancetta and 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.
4
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 cooking liquid.
5
Stir the pasta and 1/2 cup cheese into the mushroom mixture. Stir over medium-high heat, adding water by tablespoonfuls if dry, until pasta is aldente and the sauce thickens and clings to the pasta, about 5 minutes.Taste, and if necessary, add salt and pepper to taste. Transfer to a large bowl and sprinkle 1/2 cup of cheese over the top.

387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups low sodium beef broth, 1 cup dry red wine, 3 tablespoons olive oil, divided, 12 ounces fresh mushrooms, assorted types (oyster, crimini, shiitake), and more.

Yes, Penne With Pancetta, Sage, And Mushrooms falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Penne With Pancetta, Sage, And Mushrooms

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