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1
Place the porcini mushrooms in a fine-mesh sieve, and rinse well. Transfer the porcini to a small bowl. Pour 3/4 cup (6 fl. oz./180 ml.) hot water over and let soak until softened, about 20 minutes. Drain the porcini, reserving the soaking liquid. Chop the porcini, discarding any hard stems.
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2
In a heavy, very large fry pan over medium heat, warm the olive oil. Add the onion and cook until it begins to soften, stirring occasionally, about 5 minutes. Add the sausage, increase the heat to high, and cook until no longer pink, breaking up with a fork, about 4 minutes. Add the button mushrooms and rosemary, then season with salt and pepper. Stir until the mushrooms begin to soften, about 5 minutes. Add the porcini, wine, and bay leaf and boil until almost all the liquid evaporates, about 4 minutes. Add the 3/4 cup (6 fl. oz./180 ml.) broth and the porcini soaking liquid and simmer, stirring occasionally, until the mixture becomes syrupy, about 10 minutes.
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3
Meanwhile, bring a large pot three-fourths full of salted water to a boil. Add the pasta, stir well, and cook until al dente, about 11 minutes. Drain the pasta and add to the pan with the sauce. Stir until the sauce coats the pasta. Remove from the heat; stir in the 1 cup (4 fl. oz./124 g.) cheese. Taste and adjust the seasoning.
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4
Transfer the pasta to warmed individual bowls or a large warmed serving bowl. Garnish with the parsley. Serve right away, passing additional cheese separately.
