Maccheroni con Funghi Selvaticci (Tube-Shaped Pasta with Wild Mushrooms)

Name: Maccheroni con Funghi Selvaticci (Tube-Shaped Pasta with Wild Mushrooms)
Ingredients: 8 tbsp. extra-virgin olive oil; 2 cloves garlic, crushed, peeled, and finely minced; 1 ⁄ 2 medium vidalia or other sweet onion, peeled and finely chopped; Sea salt and freshly ground black pepper; 2 lb. assorted fresh wild mushrooms, such as chanterelles and porcini, washed, trimmed, and cut into large pieces; 1 ⁄ 4 cup fino sherry; Leaves of 6 sprigs parsley, coarsely chopped; 1 lb. quality tube-shaped pasta, such as Rustichella d'Abruzzo rigatoncini; 3 oz. freshly grated parmigiano-reggiano

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Chef Jonathan Waxman recommends using the best-possible artisanal pasta for this dish, and he adds that it's very important not to overcook it.

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Ingredients

8 tbsp. extra-virgin olive oil
2 cloves garlic, crushed, peeled, and finely minced
1⁄2 medium vidalia or other sweet onion, peeled and finely chopped
Sea salt and freshly ground black pepper
2 lb. assorted fresh wild mushrooms, such as chanterelles and porcini, washed, trimmed, and cut into large pieces
1⁄4 cup fino sherry
Leaves of 6 sprigs parsley, coarsely chopped
1 lb. quality tube-shaped pasta, such as Rustichella d'Abruzzo rigatoncini
3 oz. freshly grated parmigiano-reggiano