Prepare the Mushrooms

In a medium saucepan, combine the vegetable broth and dried porcini mushrooms. Bring the mixture to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes or until the mushrooms soften.

Cook the Pasta

While the mushrooms simmer, bring a large pot of generously salted water to a boil. Add the pasta and cook it to just shy of al dente, reserving 1 cup of pasta water before draining.

Render the Pancetta

In a large saucepan, cook the pancetta over medium-high heat, stirring occasionally for about 3-5 minutes, until the fat has rendered and the pancetta turns crispy. Use a slotted spoon to transfer the pancetta to a plate, leaving behind 1.5 tablespoons of the rendered fat. Discard any excess fat or, if needed, add olive oil for sautéing.

Sauté the Vegetables

In the same pan, add the quartered baby bella mushrooms and sauté in the pancetta fat until browned. Then, stir in the chopped shallots, minced garlic, rosemary, thyme, crushed red pepper flakes, and black pepper. Cook for 3 minutes, stirring frequently.

Create the Sauce

Slowly pour in the white wine, using a wooden spoon to scrape any browned bits from the pan. Add the crushed tomatoes and tomato paste, followed by the cooked pancetta. Stir to combine all the ingredients.

Add the Porcini Mushrooms

Remove the softened porcini mushrooms from the broth and chop them roughly. Add these chopped mushrooms to the sauce, along with 1 ½ cups of the porcini-infused broth. Strain the broth through a fine mesh sieve to remove any remaining bits of silt before adding.

Simmer the Sauce

Reduce the heat to medium-low and let the sauce simmer for about 15 minutes, or until the pasta is ready.

Finish the Pasta

Once the pasta is al dente, combine it with the sauce in the large stockpot. Stir gently for 1-2 minutes, allowing the sauce to coat the pasta. If the sauce needs thinning, add the reserved pasta water, a spoonful at a time, until you achieve the desired consistency. Season with salt and pepper to taste.