Heat a large skillet over medium-high heat.

Add fresh mushrooms and cook, stirring frequently, until mushrooms release their liquid and begin to brown, about 5 minutes.

Add onion and carrots, and cook until soft, about 10 minutes.

Add 1 or 2 tablespoons water as needed to prevent vegetables from sticking.

Add tomato paste, and stir to combine.

Cook just until the paste darkens a bit, about 1 to 2 minutes.

Add balsamic vinegar.

Use a spoon to scrape up any bits from the bottom of the skillet.

Add dried porcinis and soaking water, garlic, sage, thyme and pepper.

Reduce heat to low, and simmer until the mixture has thickened and the dried mushrooms are tender, at least 10 minutes. Keep the ragout warm while you cook the pasta.

Bring a large pot of salted water to a boil.

Add pasta and cook until tender, about 11 minutes.

Reserve 1 cup pasta water.

Mix cooked pasta directly into the ragout.

Ladle in about 1/2 to 1 cup of the pasta water to thin the ragout until it reaches your desired sauce consistency.

Garnish with chives and serve immediately.