Linguine with Wild Mushrooms and Aromatic Herb Sauce Linguine w Funghi di Bosco ed Erbe Aromatiche

Ease of preparation: average
Prep Time: 15 minutes
Cook time: 12 minutes
Servings: 4-6
Regions: Toscana
Wine pairing: Red

Ingredients

1 box BARILLA Linguine
1/3 cup extra virgin olive oil
2-1/2 ounces pancetta, finely chopped
1/2 cup onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon fresh rosemary, finely chopped
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes (optional)
12 ounces assorted mushrooms (such as shiitake, cremini, oyster, etc.), sliced
1/2 cup dry Marsala wine, divided
1 cup beef broth
1/2 cup half & half
1/3 cup fresh parsley, finely chopped
1/4 cup freshly grated Parmigiano Reggiano cheese

HEAT oil in large skillet over medium-high heat. Add pancetta, onion, garlic, rosemary, salt and red pepper flakes; sauté 2 to 3 minutes, stirring occasionally.
ADD mushrooms; continue cooking 4 to 5 minutes or until mushrooms are tender. Stir in ¼ cup wine; simmer until wine evaporates. Stir in broth, half & half, and remaining ¼ cup wine; continue to simmer 3 minutes.
COOK Linguini according to package directions; drain and return to pot.
ADD mushroom mixture, cheese and parsley to hot Linguini; toss. Transfer to serving platter





Serve with additional Parmigiano cheese, if desired.