How to make
Finely chop the shallots and garlic and fry them in olive oil until they soften. Add the cherry tomatoes and mushrooms in halves or quarters and cook, until the thin skin of the tomatoes has wrinkled. Then pour the tomato puree (for more pasta sauce you can add more).
Cook until the sauce thickens and season with chili pepper, black pepper, salt and basil.
Reduce heat, add pecorino powder or finely grated and simmer slowly, while cooking tagliatelle.
Boil the tagliatelle in slightly salted water until they're al dente. You can take a little of the boiling water and add it to the sauce to dilute it. After the evaporation of the liquid this will add more creaminess due to the starch contained in the water.
Transfer the cooked al dente tagliatelle into the sauce without perfectly straining them and stir or toss them lightly in the pan to absorb the Calabrese.
Serve them warm and sprinkled with pecorino or parmesan flakes (grated with a vegetable peeler is the easiest)
Garnish the Tagliatelle Calabrese with Mushrooms with fresh fragrant basil leaves and serve them.
Enjoy your meal!
