Confession. I'm not a fan of mushrooms. But when they're incorporated into a dish and cooked just right, they're pretty spectacular.
This pasta dish has been haunting my dreams since I spotted it in the most recent issue of Bon Appetit. Assorted mushrooms, pancetta and a quick wine reduction make this dish oh so good. It comes together quickly too. I'd certainly make it on a weeknight or serve it confidently to guests. My local grocery store already had a pack of fresh, pre-sliced assorted mushroom which was a huge time saver for me.
I halved the original recipe and it made more than enough for two people. It could probably serve four people if you made a nice salad to accompany it. Ready to make something fabulous?
Penne with Pancetta, Sage and Mushrooms (adapted from here)
1. Bring broth and wine to a boil over medium-high heat and cook until reduced, about 15-18 minutes. *Do Ahead* Can be made 3 days ahead. Cover and chill.
2. Heat 1 tbsp. oil in a large deep skillet over medium-high heat. Add mushrooms and season with salt and pepper. Saute until tender, about 5 minutes. Transfer mushrooms to a plate.
3. Add remaining olive oil (1 tbsp.) and pancetta to same skillet. Saute until pancetta begins to brown, about 10 minutes. Discard a few tablespoons of fat from the skillet. Add wine reduction, butter and herbs; simmer until sauce thickens slightly, about 3 minutes. Stir in mushrooms.
Meanwhile, cook pasta until almost tender. Drain pasta and reserve 1/2 cup cooking liquid. Stir in pasta and 1/4 cup cheese into mushroom mixture. Stir over medium heat, adding water by tablespoonfuls if dry, until sauce thickens and clings to pasta, about 5 minutes.
Season with salt and pepper. Transfer to a large bowl. Sprinkle with remaining cheese.