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1
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
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2
Heat the olive oil in a large skillet over medium heat.
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3
Scatter the garlic & crushed red pepper flakes over the oil and cook, shaking the pan, until golden, about 2 minutes.
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4
Add as many of the mushrooms as will fit comfortably into the skillet.
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5
Season lightly with salt and pepper and toss in the sage.
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6
Add the remaining mushrooms as the mushrooms in the skillet wilt and make room.
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7
Cook, stirring and tossing frequently, until the mushrooms are sizzling and brown, about 10 minutes. (If the mushrooms have given off a lot of water during cooking, you'll have to wait for that liquid to boil off before the mushrooms begin to brown.).
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8
Stir the spaghetti into the boiling wate; return to a boil, stirring frequently.
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9
Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.
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10
Add the stock to the browned mushrooms, bring to a boil, and lower the heat so the sauce is at a lively simmer.
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11
Cook until the liquid is reduced by about half, about 5 minutes.
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12
If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet.
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13
If not, drain the pasta, return it to the pot, and pour in the sauce.
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14
Toss in the parsley and bring the sauce and pasta to a boil, stirring gently to coat the pasta with sauce.
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15
Check the seasoning, adding salt and peppers if necessary.
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16
Remove the pot from the heat, stir in the cheese, and serve immediately in warm bowls.
