Pasta with Pancetta, Sage, and Mushrooms

Name: Pasta with Pancetta, Sage, and Mushrooms
Prep time: 15 min
Total time: 40 min
Yield: 6 Servings
Ingredients: 1u00bd 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 (u00be stick) unsalted butter, cut into u00bdu201d cubes; 3 tablespoons fresh sage, chopped; 3 tablespoons fresh rosemary, chopped; 1 pound penne rigate or other short pasta; 1 cup finely grated Parmesan (2 ounces), divided

By Leslie Blythe Bacon, Italian, Mushrooms, Pasta Boiling, Sautéing

October 19, 2021

I always like trying new pasta recipes. This Pasta with Pancetta, Sage, and Mushrooms has a wine and beef broth reduction, which infuses a lot of flavor into the mushrooms. You could use bacon instead of pancetta, but make sure you drain most of the fat before proceeding.

Prep: 15 mins
Cook: 25 mins
Yields: 6 Servings

Ingredients

1½ 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 (¾ stick) unsalted butter, cut into ½” cubes

3 tablespoons fresh sage, chopped

3 tablespoons fresh rosemary, chopped

1 pound penne rigate or other short pasta

1 cup finely grated Parmesan (2 ounces), divided

Directions

1Bring 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

1Can be made 3 days ahead. Cover and chill.

2Heat 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.

3Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until almost tender but still firm to the bite. Drain pasta, reserving ½ cup cooking liquid.

4Stir pasta and ½ 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 ½ cup cheese over.

Recipe adapted from GERANIO IN OLD TOWN ALEXANDRIA VA, Bon Appétit, April 2012.

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