Red wine and pancetta add richness to the dish, but good beef broth really takes it to the next level.
Category: Main Dish
Cuisine: not set
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
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