Portobello Porcini Cacciatore

Ingredients

• A handful dried porcinis or a small pouch dried mushroom mix
• 1/4 cup extra-virgin olive oil
• 6 portobello mushroom caps, gills scraped, sliced
• 2 tablespoons chopped fresh thyme leaves
• 1 red chile pepper, thinly sliced
• 4 large peeled and very thinly sliced garlic cloves
• 2 Cubanelle peppers, seeded and very thinly sliced
• 1 medium red or yellow onion, quartered and thinly sliced
• Salt and freshly ground black pepper
• 1 cup dry white wine
• 1 (28-ounce) can San Marzano tomatoes
• A few leaves basil, torn
• 1 pound penne or rigatoni or whole-wheat penne or rigatoni with lines
• 2 tablespoons butter
• Grated Pecorino Romano, for topping and passing at table

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