Penne with Pancetta, Sage and Mushrooms

Recipe Courtesy of Chef Todd Clayton of Geranino Old Town Alexandria, VA


Yield: 6 servings


1 1/2 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
Kosher salt and freshly ground black pepper
8 ounces thinly sliced pancetta (Italian bacon), coarsely chopped
6 tablespoons (3/4 stick) unsalted butter, cut into 1/2″ cubes
3 tablespoons chopped fresh sage
3 tablespoons chopped fresh rosemary
1 pound penne rigate
1 cup finely grated Parmesan (2 ounces), divided


Bring 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. Can be made 3 days ahead. Cover and chill.

Heat 2 Tbsp. 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 Tbsp. 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.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until almost tender but still firm to the bite. Drain pasta, reserving 1/2 cup cooking liquid.

Stir pasta and 1/2 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 1/2 cup cheese over.


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