Pancetta Mushroom Penne
Happy National Pasta Day! In celebration, treat your sweetheart to a sophisticated meal and make Pancetta Mushroom Penne.
Ingredients
- 1 lb. penne
- 1 1/2 cups beef broth
- 1 cup dry red wine
- 2 Tbsp. olive oil
- 12 oz. fresh mushrooms
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 8 oz. pancetta or Canadian bacon, chopped
- 6 Tbsp. unsalted butter, cubed
- 3 Tbsp. chopped fresh sage
- 3 Tbsp. chopped fresh rosemary
- 1 cup grated Parmesan cheese, divided
Instructions
- Cook penne according to instructions. Save 1/2 cup cooking liquid. Drain the rest and set aside.
- In a medium saucepan, bring broth and wine to a boil over medium-heat heat. Boil until reduced to 1 cup, about 15 minutes. Remove from heat.
- In a large skillet, heat oil over medium-high heat. Add mushrooms, salt and pepper and sauté until tender. Add pancetta and cook a few minutes more. Add wine reduction, butter, sage and rosemary. Simmer until slightly thickened.
- Add penne and 1/2 cup cheese to mushroom mixture. Stir until sauce sticks to pasta, about 5 minutes. Add cooking water if too dry. Top with remaining cheese.
