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
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.