Step 1

In a medium pot, warm the olive oil over medium heat, add the shallot and garlic, stir, reduce the heat to low and sweat for 2 to 3 minutes.

Step 2

Add the mushrooms and stir well. Raise the heat to medium-high and season the mixture with fine sea salt and freshly ground white pepper, cook for 3 to 4 minutes.

Step 3

Add the reduced wine and cook until the mixture is nearly dry. Add the tomatoes, reduce the heat and simmer for 30 minutes, stirring occasionally. Add the Sriracha, then cover and keep warm.

Step 4

While the sauce is simmering, bring 4 quarts of salted water to a boil and cook the tagliatelle according to the instructions. Drain the cooked pasta and divide it among four warmed bowls. Ladle a portion of sauce over each portion of pasta and garnish with cheese, if desired, and serve.