In a medium sauce pot, place about 2-3 tbs. of olive oil, chili flakes and garlic. On a very low flame let it cook just until the garlic turns golden. Add in your onions and sweat until they are tender, then add in the mushrooms. Once they are also tender add in your wine, allow it to cook for 15-20 minutes to reduce your liquid volume and to cook out the alcohol. Finally adjust your seasoning with salt and pepper.
In a large pot bring water to a boil and season with a generous amount of salt. Cook your pappardelle for 3 minutes then drain, reserving a few table spoons of liquid for your sauce. Toss the pasta with the mushroom ragu, a tablespoon of grana padano and a pinch of parsley. Adjust the thickness of the sauce with the reserved pasta water as needed.