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1
In a heatproof cup, soak the porcini in the boiling water until softened, 15 minutes.
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2
Using a slotted spoon, transfer the porcini to a strainer and rinse off any grit.
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3
Finely chop the porcini, reserving the soaking liquid.
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4
In a large, deep skillet, heat 1/4 cup of the oil.
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5
Add the minced chicken thighs, season with salt and pepper and cook over high heat, stirring, until browned in spots, 6 minutes.
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6
Add the chopped porcini mushrooms along with the onion, carrots, celery, rosemary and sage.
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7
Cook over moderately high heat, stirring, until the vegetables are crisp-tender, 5 minutes.
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8
Reduce the heat to low and cook until tender, 7 minutes longer.
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9
Gradually add the porcini soaking liquid to the vegetables, stopping before you reach the grit at the bottom.
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10
Add the stock and bring to a boil.
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11
Simmer over low heat for 10 minutes.
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12
Add the beans and simmer until very soft, 5 minutes.
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13
Stir in the marjoram.
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14
In a large nonstick skillet, heat the remaining 2 tablespoons of olive oil until shimmering.
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15
Season the livers with salt and pepper, add them to the skillet and cook over high heat until browned on the bottom, about 3 minutes.
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16
Stir and cook until just pink within, about 2 minutes longer.
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17
Add the marsala and cook until nearly evaporated, about 1 minute.
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18
Scrape the mixture into the skillet with the chicken and beans and keep warm.
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19
Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente.
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20
Drain, reserving 1/2 cup of the cooking water.
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21
Add the pasta and cooking water to the skillet along with the 1/4 cup of Parmigiano and toss.
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22
Cook over low heat, tossing, until the pasta is thoroughly coated, about 2 minutes longer.
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23
Serve the pasta in bowls, drizzled with olive oil and sprinkled with Parmigiano.
