In a bowl with warm water reconstitute the dry mushroom according to the directions on the package. Usually 15-20 minutes.
In a medium skillet heat the olive oil and sauté the garlic until golden brown. Add the chopped tomatoes and some salt. Cook for 10-15 minutes stirring occasionally. Add the hot pepper and the porcini first. After 2-3 minutes add the portobello and cook for another 2-3 minutes.
Cook the pasta until al dente and then transfer into the skillet containing the sauce.
Toss the cooked pasta in the sauce for 1-2 minutes. Turn the heat off and add the cheese tossing the pasta to melt and incorporate it.