Clean mushrooms and boil them for 10 min. adding a clove of garlic. In a saucepan brown the garlic with oil and chilli, add mushrooms cut into small pieces and then add the tomatoes cut in half and cook for about 10 minutes. Boil the strozzapreti (or fusilli) pasta in salted water, stir all with the addition of provola cut into cubes, parsley and a sprinkling of grated parmesan. Serve hot.