I like this a lot. If you don't like liver-y tasting things, this is not for you. It's earthy and liver-y. It's a fair bit of work, but worth it for me, because I can portion it to 7-8 portions and freeze it. You probably won't find farro pasta at your grocery store, but it's available online. It think it's a nice touch, but not really essential. (I've made it with the farro pasta and with regular pasta. The farro variety fits the earthy, umami vibe of the dish, but it's pretty good with regular old wheat flour pasta too.)
This recipe contains a lot of great ingredients, albeit mostly brown ones, but the result is not an inspiring tasty dish. The recipe has a lot of chopping, uses two skillets and the ingredients include pricey dry porcini mushrooms, chicken livers, fresh herbs, marsala, and Parmigiano-Reggiano cheese, but the result is merely a nutritious, but ordinary bean pasta stew.