Penne With Pancetta Sage And Mushrooms Recipes

PENNE WITH PANCETTA AND MUSHROOMS

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside. Meanwhile, cook pancetta in a large skillet over medium heat until browned but not crispy, about 5 minutes. Drain on a paper towel-lined plate and set aside.
• Pour pancetta grease out of the skillet, and add butter. Increase heat to medium-high and stir in sliced mushrooms. Cook and stir until the mushrooms have softened and released their liquid. Add the minced garlic, and cook 2 more minutes. Reduce heat to medium-low, then stir in cream and Italian seasoning. Simmer until the sauce has thickened slightly.
• To serve, toss the cooked penne with the sauce, and sprinkle with Parmesan cheese.

PENNE WITH PANCETTA, SAGE, AND MUSHROOMS

Steps:

• 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 tablespoons 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 tablespoon 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.

PENNE WITH PANCETTA, SAGE, AND MUSHROOMS

Steps:

• Bring the broth and wine to a boil in a medium heavy saucepan over medium-high heat and cook until reduced to 1 cup, 15 to 18 minutes.
• 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 the mushrooms to a plate.
• Add the remaining 1 tbsp of oil to the skillet. Add the pancetta and saute until the pancetta begins to brown, about 10 minutes. Add the wine reduction, butter, and herbs. Simmer until the liquid thickens slightly, about 3 minutes. Stir in the mushrooms. Season the sauce to taste with salt and pepper.
• Meanwhile, cook the pasta in a large pot of boiling salted water, stirring occasionally, until almost tender but still firm to the bite. Drain the pasta, reserving 1/2 cup cooking liquid.
• Stir the pasta and 1/2 cup cheese into the mushroom mixture. Stir over medium-high heat, adding water by tablespoonfuls if dry, until pasta is aldente and the sauce thickens and clings to the pasta, about 5 minutes.Taste, and if necessary, add salt and pepper to taste. Transfer to a large bowl and sprinkle 1/2 cup of cheese over the top.