Mushrooms with sausage, spicy chiles, and burrata [pasta] from Six Seasons of Pasta: A New Way with Everyone's Favorite Food (page 344) by Joshua McFadden and Martha Holmberg

  • pecorino Romano cheese
  • garlic
  • Show all ingredients...
  • Serves : 2-3

  • EYB Comments

    Can substitute pappardelle or fettucine for Mafaldine pasta.

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Notes about this recipe

  • Eat Your Books

    Can substitute pappardelle or fettucine for Mafaldine pasta.

  • lina on January 31, 2026

    Perfect. We used fresh Calabrian chilies instead of pickled Calabrian chilies, but I assume the author would, too, if he had one growing in his house.

  • nicolepellegrini on January 23, 2026

    I admit I used less chiles than the recipe called for as I just wasn't going to take the chance (husband can't handle super-spicy food.) Pretty good but I'm not sure it was a standout from this book so far.

  • bwhip on October 24, 2025

    We enjoyed this very much. It had great flavor, with a fair bit of heat - but not too much. I worried it might be too hot when I saw the quantity of hot chile peppers. I wasn’t completely sure what type to use. I was pretty sure that Calabrian would be way too hot. I found some Fresno chiles and they worked perfectly, hot by nicely fruity. I used fettuccine, and torn fresh mozzarella (as the recipe suggested would be a good alternative to the burrata). We’ll make this one again.

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