Cook the pasta in boiling salted water for 12-14 minutes (or according to package instructions).
Clean the mushrooms, cut off the stalk ends. Depending on size, cut mushrooms in half if necessary. Peel onion and garlic and chop finely. Wash the sage, shake dry and pluck the leaves.
Heat the oil in a large frying pan. Sauté the onion and garlic in it. Add the mushrooms and fry for about 5 minutes until golden brown. Fry the sage briefly. Season with salt and pepper.
Drain the pasta and put it back into the pot. Deglaze with wine, simmer for about 3 minutes. Fold in mushrooms and season everything with salt, pepper and 1 pinch of sugar.