Step 1

Bring a large pot of salted water to a boil.

Step 2

In a very large pan saute the mushrooms in 2 tablespoons of olive oil over medium heat until brown. Season with salt then remove the mushrooms to a plate and set aside.

Step 3

Turn the heat to medium-low, and add the remaining olive oil and garlic to the pan. Saute until golden (about 2 minutes). Next, add the chili paste and tomato paste. Cook for 5 minutes in the oil stirring frequently.

Step 4

Begin cooking the pasta in the boiling water to 1 minute less than al dente.

Step 5

Add the wine to the pan and turn the heat to medium-high to cook off the alcohol and reduce for 3 minutes.

Step 6

Turn heat down to medium-low and add in 1 cup of pasta water and the cream. Stir it all together and bring it to a low simmer. Taste test and season with salt to taste.

Step 7

Add in the mushrooms and the pasta. Cook until the pasta reaches al dente (about 1-2 minutes).

Step 8

Turn off the heat and add in the Pecorino Romano and mix well. If the sauce is too dry add a bit of pasta water (a couple ounces at a time) to loosen it up.

Step 9

Add in half of the basil leaves. Serve on plates with the remaining basil on top and more grated cheese on the side.