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1
With a mezzaluna or a very sharp knife, mince together into a paste the garlic, chile pepper, bay leaf, 2 teaspoons sea salt, and salt pork.
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2
In a large terra-cotta or enameled cast-iron casserole over a medium flame, heat the olive oil and saute the paste for a minute or two before adding the mushrooms, tossing them about in the perfumed fat, permitting them to give up their juices.
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3
Lower the flame, add the wine and the tomato puree, bringing the ingredients to a gentle simmer.
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4
Cover the casserole with a skewed lid and braise the mushrooms for 1/2 hour, permitting them to plump and turn velvety as they slowly reabsorb their juices and inhale the good wine and tomato liquors.
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5
Cook the pasta in abundant, boiling, sea-salted water for 1 minute.
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6
Drain the pasta and add it to the casserole with the mushrooms, tossing the ingredients about thoroughly.
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7
Cover the casserole and permit the whole to cook over a low flame for 3 or 4 minutes, just so that the pasta finishes its cooking and absorbs the braising liquors.
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8
Combine the roasted pine nuts, the olive-oil-roasted bread crumbs, and the pecorino and give the pasta a thick dusting.
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9
Carry the casserole to the table, offering more oven-toasted bread and good red wine.
