Featured Recipe: Penne with Pancetta, Mushrooms, & Sage

This is one of those meals I had when eating out one night that I thought was so great, I had to replicate it.  Cooking as much as I do, I don’t eat a lot so I try to really make it worth it when I do.  This one definitely was and I think I did a pretty good job recreating it, if I do say so myself.

This pasta is definitely a “Make Tonight” kind of dish.  It takes about 30 mins and pairs well with a salad or steamed veggies.

Enjoy! 🙂


6 oz pancetta, chopped

8 oz penne

6 oz portabella mushrooms, chopped

1 shallot, finely chopped

3 cloves garlic, minced or pressed

1/8 cup fresh sage

1/3 cup red wine

3/4 cup chicken broth

1/2 cup parmesan cheese

3/4 tsp salt

1/2 tsp black pepper



In a large pot, cook pasta.

In the meantime, cook pancetta over medium-high heat until crispy in a large skillet (about 10 mins).  Transfer pancetta to a paper towel lined plate.   Add sage, shallots, and garlic to pan and cook 2-3 minutes.  Add mushrooms and salt & pepper and cook until soft (about 5 mins). Slowly add red wine and bring to a boil.  Let reduce by about half.  Add chicken broth and cook another 5 mins.

Pour mushroom mixture over cooked pasta and mix well.  Combine with parmesan until cheese is melted.

Serve with extra parmesan and chopped sage.



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