Pappardelle with Mushrooms

When this recipe first appeared in the magazine in October 2009, it was made with hollow bucatini noodles. For this option, we switched to pappardelle with ribbons. In truth, any pasta will do.
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 the remaining 1/4 teaspoon salt; cook for 1 minute or until the liquid has evaporated.Finely grate 1 ounce of cheese; crumble the remaining cheese. Reduce heat to medium. Combine 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 with the mushroom mixture; mix well. Drizzle with truffle 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 leaves if desired.