Ingredients

• 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)

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Instructions

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).
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.
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.