Instructions

Place the dried mushrooms in a large bowl of warm water to soak for about 40 minutes.

In the meantime chop the onion finely. Pour the olive oil into a medium saute pan and turn heat to medium. Add the onions, salt and sugar and cook until the onions are beginning to turn golden.

Drain the mushrooms (reserving the soaking water).  and squeeze them dry. Separate the heads of the mushrooms from the stems. Since the stems are usually a bit tough, chop them up into smaller pieces. Add both the heads and the chopped stems to the pan with the onions and let them cook for about 15 minutes.

Add the white wine and once it has evaporated, add the tomato paste, along with half a cup of the mushroom soaking water, stirring well. Cook over low heat for another 15 minutes. If it seems to dry out, add some more of the mushroom cooking water.

To serve, place some of the sauce onto a serving platter, and place the drained pasta on top. Spoon more of the sauce on top of the pasta, along with a handful of grated parmigiano reggiano. Stir gently, adding more sauce and more parmigiano, until the pasta is well and evenly coated.