Portobello-Porcini Cacciatore

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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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