A handful of dried porcini mushrooms (about 1 ounce)
1 cup chicken stock/poaching liquid from Poached Chicken, recipe follows
1/4 cup EVOO
1/4 pound guanciale or bacon, chopped
1 pound cremini mushrooms, sliced
4 cloves garlic, finely chopped
2 tablespoons fresh thyme, chopped
1 teaspoon marjoram or oregano (scant 1/3 palmful)
1 fresh chile pepper, such as Fresno, finely chopped or 1 teaspoon dried flakes
Salt and pepper
Salt and pepper
2 tablespoons tomato paste
1/2 cup marsala or dry red wine
One 28- to 32-ounce can San Marzano tomatoes
2 cups passata or tomato sauce
A few leaves of basil, torn, plus extra for garnish
1 pound bucatini or spaghetti
2 tablespoons butter
Grated pecorino cheese, for topping
One 4-to 5-pound chicken
2 ribs celery, coarsely chopped
1 carrot, peeled and coarsely chopped
1 onion, peeled and quartered
2 cloves garlic, crushed
1 lemon, sliced
1 large fresh bay leaf
1 teaspoon whole black peppercorns
Herb bundle of parsley, rosemary and thyme tied with a string
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