Heat a large pot or dutch oven, add the olive oil and mushrooms. Sear mushrooms until they release their water and brown, stirring occasionally to get some brown fond on the bottom of the pot.
Add the onion, salt and pepper and cook until the onions are soft.
Add the tomato paste and cook frequently until it darkens
Put the pasta in the boiling water until 2 minutes short of al dente
Turn the pan to high and add the brandy, scrape the brown off the bottom of the pot with a wooden spoon and stir
Once the alcohol smell is gone, add 1 cup of the pasta water and turn heat to low
Add the cream, and bring to a simmer until slightly thickened
Add the pasta to the sauce with the parsley and the cheese and serve!
Notes
Don't waste good brandy on this. If the sauce is too thick, just add more pasta water.