Heat the oil in a large skillet over medium-high heat, and sauté the sliced porcini mushrooms with the garlic and parsley till tender, about 5 minutes. Season with salt and pepper.
Add the wine and let it all simmer until the wine evaporates, about 5-8 minutes. Add the tomatoes(If you have used reconstituted porcini mushrooms, add the reserved soaking liquid now) and cook for 5 to 7 minutes.
Meanwhile, boil the penne until al dente. Drain the pasta and add it to the sauce together with the grated cheese. Let cook for 2 minutes at low heat. Taste for seasoning.
Serve piping hot. Pass extra cheese for sprinkling. Enjoy!