Start cooking pasta a few minutes before cooking the sauce so you will be able to get starchy pasta water.
Cook pasta in salted water according to the box instructions and make sure to set aside some cooking water before draining pasta. Drain pasta and set aside while finishing the sauce.
Preheat a large cooking pan over medium heat for a few minutes and add olive oil.
Add sliced shallots and sauté until soft and starts to brown. Add minced garlic and sauté just until fragrant.
Add mushrooms to the pan and sauté until all mushrooms are softened. Sauté a couple more minutes to let them get nicely golden brown. Make sure to stir from time to time to brown then evenly.
Make a little well in the center of the pan and pour in white wine. Let it simmer for a couple of minutes and add pasta cooking water. Stir everything together.
Pour in heavy whipping cream and add fresh grated Parmesan cheese, sage, salt, and pepper. Stir and lower the heat a little below medium so the sauce simmers but doesn't come to a boil.
Let the mushrooms sauce gently simmer for a few minutes and make sure to stir from time to time.
Add cooked pasta to the pan and gently mix it to coat it with the sauce completely. Let it cook just until pasta is reheated and serve right away.