Open can and pour tomatoes into a small mixing bowl. Either squeeze the tomatoes with your hands or mash with a potato masher. Set aside.
Heat olive oil in 10 or 12-inch frying pan. over medium heat. Once heated, add onion along with pinches of course salt, freshly ground black pepper and white pepper. Cook onions until translucent and soft.
Add garlic and chili pepper. Cook 30-60 seconds until garlic becomes fragrant. (You don't want it to brown and burn.)
Turn heat to medium-high. Add mushrooms and a pinch of salt. Toss around the pan. Sauté until mushrooms have released their liquid and liquid is almost evaporated. (There should be a brown fond forming on the bottom of the pan.)
Pour wine into the pan and deglaze by scraping brown bits (fond) off the bottom of the pan. Cook until most of the alcohol has burned off and the wine has almost evaporated.
Add tomatoes and their liquid, making sure to get every bit of tomato product from the bowl. (You can add water to the bowl to get the last bits of pulp.) Tear or cut fresh basil and add to the pan. Gently stir.
Simmer for 30 minutes, adding water as necessary to prevent scorching.
Boil water for pasta. Be sure the pasta water is well salted. (It should taste like seawater.)
Cook sauce until thick. Turn heat to low.
Drop pasta into boiling water. Cook per instructions on the pasta box.
Four minutes before the pasta is ready, crank the heat on the sauce to medium-high. Add 2 ladles of pasta water into the sauce.
Boil down the sauce until it reaches a viscous consistency. (You should be able to just barely see the bottom of the pan and it should slightly thick, not soupy.)
Drain pasta in a colander and immediately transfer to the pan with the sauce.
Mix pasta and sauce for 30 seconds. Remove the pan from the heat.
Serve with grated cheese and freshly snipped basil.
Pro Tips
You can replace canned tomatoes with Passata Rustica (240 grams).
You can use any type of pasta in your pantry.
You can double the recipe for a family of four or if you're entertaining friends.