This recipe is a slightly varied version of the Penne with Pancetta, Sage, and Mushrooms from the April 2012 issue of Bon Appetit based on ingredients I had available. I also made the recipe with significantly less butter and cheese to make it a bit lighter. The combination of salty cured meat, earthy mushrooms, and slightly bitter sage gave this dish a substantial feel and a complex flavor profile that reminds me of the rich foods of the holiday season. Yet the dish is not heavy like holiday foods, making it a lovely option for spring. The quickest way to prepare this dish is to get all 3 pots and pans going at the same time, one for the broth-wine reduction, one for sauteing the mushrooms and proscuitto, and one for boiling the pasta.
Pasta with Proscuitto, Sage, and Mushrooms in a Red Wine Reduction Sauce
Recipe yields 3 servings
1 cup low sodium beef broth
1/2 cup dry red wine
2 tbsp olive oil
3 cups fresh mushrooms, sliced (I used baby bella)
4 oz chopped proscuitto (or pancetta, or bacon with fatty ends trimmed)
1 tbsp unsalted butter
2 tbsp chopped fresh sage
1 small sprig of fresh rosemary, removed from the stem
8 oz pasta (I used rotini, penne would also work well in holding the sauce/cheese)
1/4 cup grated Parmesan
- To make the red wine sauce: Bring wine and beef broth to boil in a small saucepan until reduced to about half the original volume, about 15 minutes.
- Meanwhile, heat olive oil in a deep skillet over medium-high heat. Add in mushrooms and saute until tender, 3-4 minutes. Remove mushrooms to a plate. Add proscuitto to skillet and saute until proscuitto browns around the edges, 5-6 minutes. Add back to skillet mushrooms. Pour in broth-wine reduction, butter, sage, and rosemary. Stir until sauce is mixed well and slightly thickened, about 3-5 minutes.
- Meanwhile, cook pasta in a large pot of water according to directions on package until al dente. Drain.
- Stir pasta and half of the Parmesan cheese into deep skillet with pasta sauce. Season with salt and pepper as needed. Transfer pasta to serving plates and top with additional Parmesan.
as calculated by Sparkpeople Recipe Calculator
Calories 519 | Fat 21g | Cholesterol 37mg | Sodium 1448mg
Carbohydrate 59g | Dietary Fiber 9g | Sugars 2g | Protein 25g
Vitamin A 4% | Vitamin B-6 5% | Vitamin B-12 3% | Vitamin C 2%
Vitamin D 11% | Vitamin E 7% | Calcium 13%| Folate 43% | Iron 17%