Mushroom Lover's Marinara

1. 1

   Place the porcini mushrooms in a pot, cover with the stock and bring to a simmer.

2. 2

   Reconstitute to tender, then remove with a slotted spoon and chop; reserve with the liquid.

3. 3

   Heat a tablespoon of EVOO in a Dutch oven over medium-high heat, add the guanciale and crisp.

4. 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.

5. 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.

6. 6

   Add the marsala or wine and the reserved porcini stock, minus a few spoonfuls where grit may have settled.

7. 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.

8. 8

   Cool and store for a make-ahead meal.

9. 9

   Reheat the sauce, covered, over medium heat, stirring occasionally.

10. 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.

11. 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.

12. 12

    Serve the pasta in shallow bowls with the remaining mushroom marinara on top; garnish with lots of cheese.

* Per serving · 4 servings · Values may vary.