Make pappardelle and set aside

In a wide frying pan, cook pancetta over medium heat until crisp

Lift out, drain, and set aside

To pan drippings, add 1/4 cup of the oil, then onion and mushrooms

Increase heat to medium-high and cook, stirring often, until mushrooms are lightly browned about 5 minutes

Stir in garlic, tomatoes, slivered sage, and wine

Adjust heat so mixture boils gently

Cook uncovered, stirring occasionally, until tomatoes are soft and sauce is slightly thickened about 10 to 15 minutes

Meanwhile, remove necks and giblets of hens and reserve for other uses, if desired

Rinse hens and pat dry

Cut each in half, cutting through backbone and breastbone

Brush well on all sides with remaining olive oil and sprin kle with pepper

Grill over medium coals

Cook, turning several times, until meat near thighbone is no longer pink

Cut to test after about 30 to 40 minutes

Remove from grill and keep warm

Cook pappardelle until al dente, and drain

Add pancetta to tomato sauce; season to taste with salt

Add pasta and mix lightly, using 2 spoons

Transfer pasta to the center of a heated serving platter

Arrange hens around pasta mound

Garnish with sage sprigs and lemon wedges, if desired. NOTE: You can substitute 8 quail for the Cornish hens if available

Just cut through the backbone skin side up and press firmly on a flat surface until bones crack slightly and birds lay flat

Place birds skin side up on a lightly greased grill 4 to 6 inches above a bed of hot coals

Cook, turning occasionally, until browned

Breast meat should be pink at the bone

Cut to test after about 8 to 10 minutes total time

Don't overcook as quail will dry out quickly.