Bucatini with Mushrooms

If you can't find the bucatini, replace it with a long fusilli or fettuccine. Dried porcini mushrooms and truffle oil add a rich earthy taste to the dish. Drizzle the remaining truffle oil over the pizza, polenta, or salad greens.
Wash the porcini mushrooms thoroughly. Combine the porcini mushrooms and 2/3 cup boiling water in a bowl; cover and let stand for 30 minutes. Flip onto a sieve and transfer to a bowl, leaving 1/4 cup of the soaking liquid. Chop the porcini mushrooms.Cook the pasta with 1 tablespoon of salt in boiling water for 10 minutes or until al dente; drain in a colander over a bowl, reserving 1/4 cup of the cooking liquid.Heat the oil in a large skillet over medium-high heat. Add the shallots, mushroom mixture and garlic; simmer for 5 minutes, stirring frequently. Add the porcini mushrooms, sherry and 1/4 teaspoon salt; cook for 1 minute or until the liquid has evaporated.Grate 1 ounce of cheese on a fine grater; crumble remaining cheese. Reduce heat to medium. Add the pasta, 1/4 cup remaining cooking liquid, 1/4 cup remaining porcini mushroom soaking liquid, 1/4 cup grated cheese, cream, chopped sage and pepper; mix well. Drizzle with oil; toss to combine. Place about 1 1/4 cups of the pasta mixture on each of the 4 plates; sprinkle each serving with about 1 tablespoon of the shredded cheese. Garnish with sage sprigs if desired.