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Penne with Pancetta, Sage, and Mushrooms


Penne with Pancetta, Sage, and Mushrooms Recipe

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
  • 1 tablespoon chopped fresh rosemary
  • 1 pound penne rigate
  • 1 cup finely grated Parmesan (2 ounces), divided
Directions:
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Rank

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