Spicy Creamy Mushroom Pasta

By Sip and Feast · 30 min

Ingredients

Instructions

1. Bring a large pot of salted water to a boil.
2. In a very large pan, saute the mushrooms in 2 tablespoons of olive oil over medium heat until browned, then remove and set aside. Work in batches so the pan isn't crowded.
3. Turn the heat to medium-low, add the remaining olive oil and the garlic, and saute until golden, about 2 minutes. Add the chili paste and tomato paste and cook for 5 minutes in the oil.
4. Meanwhile, cook the linguine in the boiling water until al dente.
5. Add the wine, turn the heat to medium-high and reduce for 3 minutes to cook off the alcohol.
6. Turn the heat down to medium-low, add 1 ladle of pasta water and the cream, stir and taste. Season with salt to taste.
7. Add the Pecorino Romano, the mushrooms and the al dente pasta. Cook for 30–60 seconds until the pasta is just cooked. If the sauce is too dry, add a little pasta water, a couple of ounces at a time.
8. Turn off the heat and stir in half the basil. Serve topped with the remaining basil and grated cheese on the side.

Summarized from Sip and Feast's video. Watch it for the details.

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GarlicCheeseCreamMushroomHeavy creamTomato pastePastaPecorino cheese