Penne with Pancetta & Mushrooms





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)


Ingredients:

  • 3/4 cups low-salt beef broth
  • 1/2 cup dry red wine
  • tablespoons olive oil, divided
  • ounces assorted fresh mushrooms (such as oyster, crimini, and stemmed shiitake), cut into pieces
  • Kosher salt and freshly ground black pepper
  • ounces thinly sliced pancetta (Italian bacon), coarsely chopped
  • tablespoons unsalted butter, cut into 1/2" cubes
  • 1.5 tablespoons chopped fresh sage
  • 1.5 tablespoons chopped fresh rosemary
  • 1/2 pound penne pasta
  • 1/2 cup finely grated Parmesan (2 ounces), divided



  • 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.

    3 comments:

    1. I could eat my weight in this pasta dish. I love mushroom and pancetta combo.

      ReplyDelete
    2. This looks DIVINE. I'm adding it to my rotation!

      I found you from Happiness Is- hope you don't mind me checking out what other yummy recipes you have here!

      ReplyDelete