Name: Penne with Pancetta, Sage, and Mushrooms
Yield: 6 Servings
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; 3 tablespoons chopped fresh rosemary; 1 pound penne rigate; 1 cup finely grated Parmesan (2 ounces), divided

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©Romulo Yanes

Red wine and pancetta add richness to the dish, but good beef broth really takes it to the next level.

Recipe notes