This recipe comes from Roy Choi via Food and Wine. I've never had the sauce at Scarpetta so I can't verify his claim, but it is a very tasty tomato sauce and it's pretty easy for a Sunday afternoon.
Run the garlic and mushrooms (not broth) through a food processor till they are a smooth puree. Then mix that into the broth and tomato sauce. Use an immersion blender to blend it all together. Also, in my opinion, there is no need to thinly slice the mushrooms. Just roughly chop them up.
8 ounces white button mushrooms, thinly sliced
7 heads peeled garlic cloves
3/4 cup extra-virgin olive oil
4 28-ounce cans peeled Italian tomatoes with their juices
Salt
Freshly ground pepper
1/2 cup torn basil leaves
Freshly grated Parmigiano-Reggiano cheese, for serving
In a saucepan, bring the mushrooms and 6 cups of water to a boil. Simmer over moderate heat until the broth is reduced to 2 cups, 1 hour. Be careful at altitude, you will end up with less than 2 cups.
Meanwhile, in a small saucepan, bring the garlic and olive oil to a boil. Simmer over moderately low heat, stirring, until the garlic is very tender and golden, about 30 minutes.
Puree tomatoes, garlic and mushrooms with broth till smooth.
In a large enameled cast-iron casserole or Dutch oven, bring the sauce to a boil, then simmer over moderately low heat until thickened, about 1 hour. Season the sauce with salt and pepper.
Add basil and let simmer till it wilts.
Serve on pasta immediately and freeze the rest.
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