Penne With Pancetta, Sage, And Mushrooms

Ingredients

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

Red Wine And Pancetta Add Richness To The Dish, But Good Beef Broth Really Takes It To The Next Level.

Bon Appetit Magazine

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