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

2 tablespoons olive oil, divided

4 ounces assorted fresh mushrooms (such as oyster, crimini, and stemmed shiitake), cut into pieces

Kosher salt and freshly ground black pepper

4 ounces thinly sliced pancetta (Italian bacon), coarsely chopped

3 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.