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.
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
HOW TO DO IT:
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.