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    Home » All Recipes » Pasta » Spicy Creamy Mushroom Pasta

    Spicy Creamy Mushroom Pasta

    Published on Jan 13, 2023 by Tara · Updated on Jan 13, 2023 · As an Amazon Associate I earn from qualifying purchases. · 2 Comments

    Jump to Recipe Jump to Video Print Recipe

    Spicy creamy mushroom pasta is what we make when we are craving a little bit of heat.  Spicy Calabrian chili paste, tomato paste, and cream are tossed with sauteed mushrooms, pasta, fresh basil, and Pecorino Romano cheese and can be ready in about 30 minutes.

    Closeup shot of spicy Calabrian creamy mushroom pasta.

    We are big fans of spicy food in our home, and add Calabrian chili paste for nearly everything, from potato egg sandwiches, to Calabrian-style potatoes and peppers.

    We also love combining it with tomatoes and using it in pasta dishes.  That's how this spicy creamy mushroom pasta with Calabrian chili paste came to be. 

    This simple pasta dish can be ready in about 30 minutes and is great served alongside a sauteed green like garlic spinach or broccoli rabe.

    Ingredients shown: mushrooms, fettuccine, garlic, tomato paste, olive oil, Pecorino, heavy cream, white wine, and basil.

    Note: this image doesn't include the Calabrian chili paste, but it is one of the key ingredients in this recipe. You can also substitute hot red pepper flakes.

     

    How to make it

    Each number corresponds to the numbered written steps below.

    1. Bring a large pot of salted water to boil and slice 5 cloves of garlic and 1 pound of cremini or white button mushrooms.

    Spicy creamy mushroom pasta recipe process shot collage group number one.

    1. In a large pan saute the mushrooms in 2 tablespoons of olive oil over medium heat until brown.  Season with salt to taste, then move the mushrooms to a plate and set aside.
    2. Turn the pan heat down to medium-low and add 2 tablespoons of olive and the sliced garlic.  Saute for about 2 minutes until the garlic is golden.  

    Recipe process shot collage group number two.

    1. Add 2 teaspoons of Calabrian chili paste and 3 ounces of tomato paste.  
    2. Cook the pastes in the oil for 5 minutes, stirring frequently.

    Recipe process shot collage group number three.

    1. Add 1 pound of fettuccine to the boiling water and cook to 1 minute less than al dente.  Add ¾ cup of dry white wine to the paste mixture and turn the heat to medium-high to cook off the alcohol and reduce for 2-3 minutes.
    2. Turn the heat down to medium-low and add 1 cup of pasta water and 1 cup of heavy cream.  Stir it all together and bring it to a low simmer.  Taste test and season with salt to taste.

    Recipe process shot collage group number four.

    1. Add the mushrooms to the pan and give them a stir, then add the pasta.
    2. Cook the pasta until it reaches al dente (1-2 minutes), stirring frequently to coat, then remove the pan from the heat. 

    Recipe process shot collage group number five.

    1. Add 1 cup of grated Pecorino Romano and mix well.  If the sauce is at all dry, add a touch of pasta water a few ounces at a time to loosen it up.  Hand-tear a ¼ cup of packed fresh basil and add half to the pan.  Serve on plates with the remaining basil and more grated cheese.  Enjoy!

    Overhead shot of spicy creamy mushroom pasta in black pan and bunch of basil on the side.

    Top tips for spicy creamy pasta with mushrooms

    • Calabrian chili paste.  If you enjoy heat, you're likely already familiar with Calabrian chili paste.  It's smoky and spicy and one of our favorite condiments.  If you can't find Calabrian chili paste, you can substitute with hot red pepper flakes. 
    • Mushrooms. We used cremini mushrooms for this recipe but you can really use any mushrooms you'd like.  White button mushrooms are probably the most widely available in the US and would be fine to use here.
    • Wine.  We used a dry white wine (Sauvignon Blanc) for this recipe.  If you can't have alcohol feel free to omit it entirely.
    • Cooking the pasta. As with most of our pasta dishes, we advise that you cook the pasta to 1 minute less than al dente.  The reason for this is that you want the pasta to finish cooking in the pan with the sauce so the sauce clings and becomes one with the pasta.  You are essentially marrying the pasta and sauce together.
    • Save your pasta water! Pasta water is an essential ingredient in many pasta dishes but is even more important for cream sauces as they tend to dry out quickly.  If your pasta becomes dry, simply add a little pasta water at a time until it is glossy and perfect again!

    Tongs holding spicy Calabrian fettucine mushroom pasta.

    More spicy pasta recipes you'll love

    • Roasted zucchini pasta - cubed mozzarella, zucchini slices, and ziti are tossed in a spicy marinara.
    • Assassin's pasta - spaghetti is fried in a spicy tomato and garlic broth.
    • Spicy pepper bucatini - cubanelle and long hot peppers with tomatoes, bell peppers, and Pecorino Romano.

    If you’ve enjoyed this spicy creamy mushroom pasta recipe or any recipe on this site, give it a 5-star rating and leave a review.

    We strive to satisfy a number of learning styles.  If you are someone who prefers to learn by watching, you can find most of our recipes on YouTube and our Facebook Page.

    Spicy creamy mushroom pasta featured image.

    Spicy Creamy Mushroom Pasta

    Prep Time: 5 mins
    Cook Time: 25 mins
    Total Time: 30 mins
    Servings: 6
    Print Pin Rate
    Author: James

    Ingredients

    • 1 pound fettuccine
    • ¼ cup olive oil divided
    • 1 pound cremini mushrooms sliced
    • 5 cloves garlic sliced
    • 2 teaspoons Calabrian chili paste or to taste
    • 3 ounces tomato paste
    • ¾ cup dry white wine
    • 1 cup heavy cream
    • 1 cup Pecorino Romano grated
    • ¼ cup packed fresh basil hand torn
    • 2 cups reserved pasta water will most likely not need all of it
    • salt and pepper to taste

    Instructions

    • Bring a large pot of salted water to a boil.
    • 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.
    • 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.
    • Begin cooking the pasta in the boiling water to 1 minute less than al dente.
    • Add the wine to the pan and turn the heat to medium-high to cook off the alcohol and reduce for 3 minutes.
    • 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.
    • Add in the mushrooms and the pasta. Cook until the pasta reaches al dente (about 1-2 minutes).
    • 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.
    • Add in half of the basil leaves. Serve on plates with the remaining basil on top and more grated cheese on the side.

    Notes

    • Calabrian chili paste is spicy.  Adjust to personal taste preferences.
    • Always save your pasta water!  Use the reserved pasta water to thin out the pasta if it is too thick or dries out.  Just add a couple of ounces at a time to get a perfectly creamy consistency.
    • Leftovers can be saved for up to 3 days in the fridge.  

    Nutrition

    Calories: 503kcal | Carbohydrates: 63g | Protein: 17g | Fat: 20.3g | Saturated Fat: 7.7g | Cholesterol: 37mg | Sodium: 151mg | Potassium: 428mg | Fiber: 4g | Sugar: 5.9g | Calcium: 139mg | Iron: 5mg
    Did you make this recipe? Mention @sipandfeast or tag #sipandfeast
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    Comments

    1. Rebecca Chandler

      February 02, 2023 at 12:22 pm

      Looks fabulous! Does it freeze well? Trying to decide whether or not to halve recipe. 🤔

      Reply
      • Jim

        February 03, 2023 at 8:57 am

        Hi Rebecca, thanks for the comment. In general, cream sauces don't really freeze well. This one is better fresh.

        Reply

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    About Jim

    Welcome! I'm Jim and I'm here to help you make awesome Italian food that you would normally enjoy at some of your favorite New York style Italian restaurants. While my recipes are typically Italian, you'll find some other great ones as well. Take a look around, and get cooking!

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