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Linguine with Wild Mushrooms and Aromatic Herb Sauce (Linguine con Funghi di Bosco ed Erbe Aromatiche)

Ease of preparation:  

Prep Time: 15 minutes

Cook time: 12 minutes

Servings: 4-6

Regions: Toscana

Wine pairing: Red

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Ingredients

1/3 cupextra virgin olive oil
2-1/2 ouncespancetta, finely chopped
1/2 cuponion, finely chopped
2 clovesgarlic, minced
1/2 teaspoonfresh rosemary, finely chopped
1/2 teaspoonsalt
1/4 teaspooncrushed red pepper flakes (optional)
12 ouncesassorted mushrooms (such as shiitake, cremini, oyster, etc.), sliced
1/2 cupdry Marsala wine, divided
1 cupbeef broth
1/2 cuphalf & half
1/3 cupfinely chopped parsley
1 box (16 ounces)BARILLA Linguine
1/4 cupfreshly grated Parmigiano Reggiano cheese
1/4 teaspooncrushed red pepper flakes (optional)


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.


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