Begin heating a large pot fill with water for the pasta.
In a large nonstick skillet over medium heat, heat 1 tablespoon oil.
Add in the onion; stir/saute for 5 minutes until tender.
Add in the mushrooms and a generous pinch of salt; cook, stirring, for 3 minutes until the mushrooms begins to release their juices.
Add in the garlic; continue to stir/saute until the liquid has evaporated.
Add in the sage, rosemary, and wine; cook and stir 5-10 minutes until the wine has evaporated and the mushrooms are glazed.
Add in the tomatoes and their juices; bring to a simmer; cook and stir frequently for 10-20 minutes until the tomatoes have cooked down and the mixture smells fragrant; season to taste with salt and pepper; set aside.
When the water reaches a boil; add 1 tablespoon salt and gradually add in the pasta.
Stir to make sure the pasta doesn’t stick to the bottom of the pan.
Cook until al dente; moisten the mushroom topping with 2-4 tablespoons of the pasta cooking water; drain the pasta.
Toss the pasta with the mushrooms and remaining 1 tablespoon oil (if desired) in the pan or in a warm pasta bowl.