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How to make Penne with swiss brown mushrooms, pancetta & sage

Yield = 4
Prep time: 0:15
Cook time: 0:20
Total time: 0:35

Ingredients

  • 500g penne rigate
  • 1 tablespoon olive oil
  • 10 slices (about 200g) pancetta, finely chopped
  • 1/4 cup fresh sage leaves
  • 2 (about 95g) French shallots, finely chopped
  • 1 garlic clove, crushed
  • 300g Swiss brown mushrooms, thinly sliced
  • 80ml (1/3 cup) dry white wine
  • 25g (1/3 cup) finely grated parmesan
  • Extra virgin olive oil, to serve

Method

  • Step 1 Cook pasta in a saucepan of salted boiling water until al dente. Drain, reserving 80ml (1/3 cup) cooking liquid.
  • Step 2 Meanwhile, heat oil in a non-stick frying pan over medium-high heat. Add pancetta and stir for 7 minutes or until brown and crisp. Transfer to a plate lined with paper towel to drain.
  • Step 3 Add sage to pan. Cook, turning, for 1-2 minutes or until crisp. Transfer to a plate lined with paper towel. Add shallot and garlic. Stir for 3 minutes or until soft.
  • Step 4 Increase heat to high. Add mushroom. Stir for 5 minutes or until browned. Stir in wine. Cook for 1 minute or until reduced by three-quarters. Add reserved cooking liquid. Cook for 1 minute or until reduced slightly. Add mushroom mixture, pancetta and half the parmesan to the pasta. Toss to combine. Divide among bowls. Drizzle with extra virgin olive oil. Top with sage and the remaining parmesan.