Mushroom Pasta with Sausage, Spicy Chiles, and Burrata

This may be my favorite type of pasta—one that has all the hearty and familiar flavors of a sausage-and-mushroom pizza. I’m leveling up with the addition of a ball of burrata, a form of fresh mozzarella that has a super-creamy center. Cutting a ball of burrata into two portions risks the filling spilling out, so place the burrata in a big serving bowl or on a platter, pile the hot pasta on top, and then let diners scoop out their own portions, including a few spoonfuls of the gooey cheese. (If you can’t find burrata, use fresh mozzarella torn into large shreds.)