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1
Place the porcini mushrooms in a pot, cover with the stock and bring to a simmer.
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2
Reconstitute to tender, then remove with a slotted spoon and chop; reserve with the liquid.
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3
Heat a tablespoon of EVOO in a Dutch oven over medium-high heat, add the guanciale and crisp.
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4
Remove with a slotted spoon, add the remaining EVOO, a few turns of the pan, and add the cremini mushrooms to brown, 10 minutes.
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5
Add the garlic, thyme, marjoram or oregano, chile, salt and pepper, stir 1 to 2 minutes, then add the tomato paste and stir a minute more.
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6
Add the marsala or wine and the reserved porcini stock, minus a few spoonfuls where grit may have settled.
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7
Add the porcini, guanciale or bacon and the tomatoes (break up tomatoes a bit); stir in the passata and, a few leaves of basil and simmer over low heat 40 to 45 minutes, stirring occasionally to thicken and combine flavors.
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8
Cool and store for a make-ahead meal.
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9
Reheat the sauce, covered, over medium heat, stirring occasionally.
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10
To serve, bring a large pot of water to a boil for the pasta, add salt and cook the pasta to al dente, reserving a cup of starchy cooking water just before draining.
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11
Return the pasta to the hot pot and add the butter and half of the sauce; toss to combine, adding some starchy cooking water if necessary to loosen the sauce.
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12
Serve the pasta in shallow bowls with the remaining mushroom marinara on top; garnish with lots of cheese.
