Active Time

　　20 min

　　Total Time

　　40 min

　　We used a food mill to coarsely purée the tomatoes, but you could use a blender.

　　

Ingredients

Makes 4 main-course servings

　　2 garlic cloves, minced

　　1/4 cup plus 1 tablespoon extra-virgin olive oil

　　1 lb sliced white mushrooms (8 cups)

　　2 (1-inch-long) fresh rosemary sprigs

　　1 teaspoon sugar

　　3/4 teaspoon salt

　　1/4 teaspoon black pepper

　　1 (28-oz) can whole plum tomatoes in juice

　　1 lb rigatoni or other short pasta

　　1/2 oz Parmigiano-Reggiano, finely grated with a rasp (1/2 cup), plus additional for serving

　　

Special Equipment

a food mill fitted with coarse disk (optional)

　　

Step 1

Cook garlic in 1/4 cup oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until pale golden, about 1 minute. Add mushrooms, rosemary, sugar, salt, and pepper and cook, stirring occasionally, until mushrooms are tender, 4 to 6 minutes (liquid will not have evaporated).

　　

Step 2

Force tomatoes with their juice through food mill (if using), adding to mushrooms in pot. Stir sauce and bring to a boil, then boil, stirring occasionally, until thickened, 15 to 20 minutes. Discard rosemary.

　　

Step 3

While sauce is boiling, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander. Add pasta to sauce along with cheese and remaining tablespoon oil, then toss over moderate heat until well coated, about 1 minute. Serve immediately with additional cheese.