Yield: 4 servings
3 tablespoons butter
1 small yellow onion, finely chopped
2 cloves garlic, minced
4 bail leaves, chiffonade
½ tablespoon green chilies, chopped
2 cups heavy cream
1/2 cup Pecorino Romano cheese, grated
1 medium tomato, medium sized dice
2/3 cup crimini mushrooms, sliced
Salt & pepper to taste
Warm pan to medium-high heat. Add butter. Once melted add onions, garlic and peppers. Sauté until onion is translucent.
Add mushrooms, tomatoes and basil to pan; continue to sauté 1-2 minutes. Add cream to pan. Bring to a simmer and hold for 2-3 minutes.
Add grated cheese, stirring to incorporate. Add pasta and toss to coat. Cook 2 minutes, stirring constantly until pasta is warmed through. Serve on heated plate and garnish with basil leaves.