Portabella Cacciatore

In a saucepan, heat stock along with the dried mushrooms and simmer to soften.

Heat a large heavy skillet or Dutch oven over medium-high heat with EVOO, 4 turns of the pan. Add the mushroom caps, and cook until darkened and softened, 12-15 minutes. Add onions, peppers, celery, garlic, bay leaf, crushed red pepper flakes, marjoram or oregano, salt and pepper, and cook 8-10 minutes more to soften. Stir in tomato paste, cook 1 minute, add wine and reduce a minute or 2.

Remove dried mushrooms from stock with slotted spoon, chop and add them to the skillet with the cacciatore. Add all but the last 2 tablespoons of warm stock to the stew, leaving any grit that may have settled in the bottom of the pot behind. Stir tomatoes into the cacciatore and reduce heat to simmer.

Heat a large pot of water to a boil, salt water and cook pasta to al dente. Drain pasta and return it to the hot pot. Remove bay leaf from cacciatore. Toss pasta with butter and cheese, and 2 ladlefuls of cacciatore sauce.

Serve pasta in shallow bowls topped with additional cacciatore, passing extra cheese at the table.