How to Make It
In a heatproof cup, soak the porcini in the boiling water until softened, 15 minutes. Using a slotted spoon, transfer the porcini to a strainer and rinse off any grit. Finely chop the porcini, reserving the soaking liquid.
In a large, deep skillet, heat 1/4 cup of the oil. Add the minced chicken thighs, season with salt and pepper and cook over high heat, stirring, until browned in spots, 6 minutes. Add the chopped porcini mushrooms along with the onion, carrots, celery, rosemary and sage. Cook over moderately high heat, stirring, until the vegetables are crisp-tender, 5 minutes. Reduce the heat to low and cook until tender, 7 minutes longer.
Gradually add the porcini soaking liquid to the vegetables, stopping before you reach the grit at the bottom. Add the stock and bring to a boil. Simmer over low heat for 10 minutes. Add the beans and simmer until very soft, 5 minutes. Stir in the marjoram.
In a large nonstick skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Season the livers with salt and pepper, add them to the skillet and cook over high heat until browned on the bottom, about 3 minutes. Stir and cook until just pink within, about 2 minutes longer. Add the marsala and cook until nearly evaporated, about 1 minute. Scrape the mixture into the skillet with the chicken and beans and keep warm.
Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking water. Add the pasta and cooking water to the skillet along with the 1/4 cup of Parmigiano and toss. Cook over low heat, tossing, until the pasta is thoroughly coated, about 2 minutes longer. Serve the pasta in bowls, drizzled with olive oil and sprinkled with Parmigiano.