Penne with Pancetta, Sage, and Mushrooms

6 servings
From Bon Appetit Magazine

Red wine and pancetta add richness to the dish, but good beef broth really takes it to the next level.

1 1/2 cups low-salt beef broth
1 cup dry red wine
3 tbsp olive oil, divided
12 oz assorted fresh mushrooms (such as oyster, crimini, and stemmed shiitake), cut into large pieces
kosher salt and freshly ground black pepper
8 oz thinly sliced pancetta, coarsely chopped
6 tbsp (3/4 stick) unsalted butter, cut into 1/2" cubes
3 tbsp chopped fresh sage
1 tbsp chopped fresh rosemary
1 lb penne rigate
1 cup finely grated Parmesan (2 oz 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. Do Ahead: 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. Saute until tender, about 5 minutes. Transfer to plate.

Add remaining 1 tbsp oil and pancetta to same skillet. Saute until pancetta turns 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.