Soak the dried mushrooms in ½ cup boiling water.
In a large skillet, heat butter and oil over medium heat. Add the onion or shallots and a big pinch of kosher salt and cook until translucent, about 5 minutes. Add the garlic and cook for another minute or so.
Add the chopped mushrooms and a pinch of kosher salt, turn the heat to medium-high and cook until the mushrooms have shrunken and started to brown—about 5 minutes. Remove the dried mushrooms from the liquid by lifting the mushrooms out (do not drain the liquid). Reserve the liquid. Add the rehydrated mushrooms to the skillet, cook for another minute.
Add the white beans and cook, smashing the beans a little. This step should take about 3-4 minutes.
Add the wine and reduce and allow to evaporate for about 5 minutes. Add the broth and cinnamon or espresso powder. Carefully tip the mushroom-soaking liquid into the pan, leaving any sediment behind. Simmer for 5 minutes. Add the tomatoes, reduce the heat to medium-low, cook for 5 minutes. Turn off the heat and keep covered.
In the meantime: Cook the pasta in salted (about 2 tbsp salt) water for 2 minutes less than the suggested time on the package. Before draining the pasta, save 1 cup of the pasta cooking water.
Add the pasta to the pan with the mushroom ragu along with ½ cup pasta cooking water and stir gently. Stir and cook until the pasta is sufficiently cooked, you may need to add more pasta water slowly.
Add more salt or pepper to taste, sprinkle with chopped parsley and grated Parmesan cheese.
