Soak the dried porcini mushrooms in enough cold water to cover them completely for 30–40 minutes, or until softened.
Drain and squeeze the mushrooms, taking care not to discard the soaking liquid. Set the liquid aside in the refrigerator.
In a saucepan, sauté the onion, carrot and porcini mushrooms until nicely browned and slightly caramelised. Deglaze with red wine and continue cooking.
Next, add the reserved mushroom soaking liquid, reduce the heat to low and allow the liquid to reduce by half.
Strain the resulting mushroom stock and continue reducing it until it reaches an almost creamy consistency.
Cook the smooth penne in a large pot of boiling salted water according to the recommended cooking time. Drain and toss with extra virgin olive oil.

Arrange the penne on the plates and generously coat with the porcini mushroom reduction.
Grate a generous amount of AGED PECORINO SARDO over the pasta and finish with dried oregano and smoked pepper to enhance the flavours