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Ingredients

• 4 cups vegetable or chicken stock (32 ounces)
• 1 ounce dried porcini or mixed wild mushrooms
• 1/4 cup extra virgin olive oil (EVOO)
• 6 portabella mushroom caps, cut into bite-size pieces
• 1 large onion, chopped
• 2 cubanelle peppers, halved, seeded and thinly sliced width-wise
• 2 small ribs celery, finely chopped
• 4 cloves garlic, chopped
• 1 bay leaf
• 1 sprig fresh rosemary, leaves stripped and finely chopped
• 1/2-1 teaspoon crushed red pepper flakes
• 1 teaspoon marjoram or oregano (1/3 palmful)
• Salt and pepper
• 1/4 cup tomato paste
• 1 cup dry white wine or red wine
• 1 can stewed tomatoes (15 ounces)
• 1 pound regular or whole wheat rigatoni or penne pasta;
• 2 tablespoons butter
• 1 cup grated Pecorino Romano cheese, plus some to pass at table

Description

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