1: Add mushrooms to food processor and chop very finely almost into a mushroom paste. Set aside and chop half of the cauliflower to the consistency of cauliflower rice.
2: Bring 4 quarts of water and 2 tbsp salt to a boil over medium heat. Cook pasta according to packaging instructions and set aside two cups of reserved hot pasta water.
3: Heat olive oil in a large pot over medium high heat and add chopped mushrooms. Sauté for 5 minutes.
4: Add diced onions and sliced garlic, sautéing until onions are translucent, about 5-7 minutes.
5: Stir in tomato paste, 1 tsp salt, and aleppo pepper, sautéing until tomato paste begins to brown, about 5 minutes.
6: Deglaze with white wine, scraping the bottom and sides of the pan, and continue cooking until reduced by half, about 2-3 minutes.
7: Add in blended tomato sauce, one cup of reserved pasta water, and chopped cauliflower. Stir well and bring to a simmer.
8: Allow the sauce to simmer over medium low heat for 35 minutes, stirring occasionally, until the cauliflower is softened and flavors meld.
9: Add additional pasta water to thin the sauce if needed.
10: Toss the cooked pasta in the sauce and garnish with fresh basil.
