Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return the pasta to the pot.
While the pasta is working, in a large, deep skillet, heat the EVOO, 4 turns of the pan, over medium-high heat. Add the celery and onion and cook until softened, about 5 minutes. Add the mushrooms, peppers, carrot, garlic and bay leaf; season with salt and pepper and cook until tender, about 5 minutes. Stir in the wine and boil for 3 minutes. Stir in the tomatoes and chicken broth, lower the heat and simmer for 10 minutes.
Stir the 1 cup cheese and half of the sauce into the pasta. Serve in shallow bowls, topped with the remaining sauce and the basil. Pass extra cheese at the table.
