With a knife or scissors, cut the mushrooms into smaller (about ½”) pieces and set in a small bowl. Cover mushrooms with the 1 cup warm water. Let mushrooms soak 90 minutes, until plumped up and reconstituted.
Bring a medium pot of lightly salted water to a boil. Add the pasta and cook until tender, about 8 to 10 minutes. When the pasta is cooked, drain well, keep it in the pot, toss with 1 Tbsp. of the oil, and then set aside.
Heat the remaining 1 Tbsp. oil in a large skillet set over medium heat. Add the garlic, sage and chilies and cook 30 seconds. Add the mushrooms and their soaking liquid and bring to a simmer. Simmer 2 minutes.
Add the pasta, cheese, salt and pepper to the skillet, toss to combine, and serve. If desired, drizzle and sprinkle pasta with olive oil and parsley before enjoying.
Note: Dried mixed mushrooms are sold in small bags in the Produce Department. Dried sage leaves are available in our bottled herb and spice aisle. It’s made from crumbled sage leaves; don’t confuse it with powder-like ground sage.