1 cup (loosely packed; a fat
2 cups turkey or chicken stock
1 package (1 lb. or 500 grams) paccheri or rigatoni
3 tbsp. olive oil
1 onion, finely chopped
4 cloves garlic, chopped
1 fresh bay leaf
A few leaves of fresh sage, very thinly sliced
1 lb. pulled (small shredded pieces) or chopped turkey or rotisserie chicken, white and dark meat combined
2 tbsp. tomato paste
1 cup red wine
1 can (15 oz.) crushed tomatoes
1 cup grated Parmigiano-Reggiano, plus more for passing at the table
Place the dried mushrooms in a small pot and add the stock to cover. Bring to a low boil over high heat, then reduce heat to medium and simmer until the mushrooms are softened and plumped, about 10 minutes; remove from heat. Using a slotted spoon, transfer the mushrooms to a cutting board and chop; reserve the mushroom stock.
Bring a large pot of water toa boil for the pasta.
Heat a large deep skillet or sauté pan over medium. Add the oil, three turns of the pan. Add the onion, garlic, bay leaf, and sage. Cook, partially covered, stirring occasionally, until the onion is soft, 12 to 15 minutes. Add the turkey and cook until heated through, about 10 minutes. Add the tomato paste and cook, stirring to coat, about 1 minute. Add the wine and stir for 1 minute. Add the mushrooms. Slowly pour in the mushroom stock, leaving any grit in the bottom of the pot. Add the crushed tomatoes. Reduce heat to low and let the sauce simmer while the pasta cooks.
Salt the boiling water, add the pasta, and cook until al dente. Add 1/2 cup of the pasta cooking water to the sauce and discard the bay leaf. Drain the pasta and add to the sauce with 1 cup cheese. Toss to coat and drizzle with EVOO, if you wish. Serve the pasta in shallow bowls, topped with more cheese.