Ingredients
1 1/2 pounds cremini mushrooms, cleaned and quartered
1 can (28 ounces) whole peeled tomatoes
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium onion, finely diced
2 carrots, peeled and finely diced
2 celery stalks, finely diced
3 cloves garlic, minced
Kosher salt and freshly ground pepper
1/2 cup dry sherry or dry white wine
1 rosemary sprig, roughly chopped
1 pound bucatini or spaghetti
2 ounces Parmigiano-Reggiano or pecorino, finely grated (1/2 cup), plus more for serving
Preparation
Working in batches, pulse mushrooms in a food processor until finely ground (you should have 6 cups). Transfer to a bowl. Add tomatoes and their juices to processor; pulse until chopped, then transfer to a liquid cup measure (you should have 3 cups).
Heat butter and oil in a large pot over medium. Add onion, carrots, celery, and garlic. Cook, stirring, until onion is tender, 6 to 8 minutes. Add mushrooms and season with salt; cook, stirring, until mushrooms have softened and released their liquid, 7 to 8 minutes.
Add sherry and increase heat to medium-high; cook until liquid has evaporated, about 5 minutes more. Add tomatoes, 1 cup water, and rosemary. Season with pepper. Bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, 30 to 45 minutes. Season to taste.
Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup pasta water, then drain. Return pasta to pot over medium heat and add 4 cups sauce, tossing to combine. Add cheese and drizzle with oil, then add reserved pasta water, 1/4 cup at a time, until sauce has a silky consistency and evenly coats pasta. Remove from heat; serve with more cheese.
