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Misc: Emeril's Pasta

Source of Recipe

Emeril Lagasse


List of Ingredients

3/4 pound pepperoni, sliced in half
2 tablespoons olive oil
1 onion, sliced
1/2 pound assorted mushrooms, sliced
2 tablespoons garlic
1/4 cup torn fresh basil
3 cups spinach, chiffonade
2 cups veal demi-glace
1 1/2 cups heavy cream
3/4 cup Parmesan cheese, grated
1 pound fresh fettucine, cooked al dente


Recipe

Place pepperoni on a hot grill, cut side down. Grill for 3 minutes per side. Remove from the grill and slice into 1/4-inch thick slices. In a large saute pan, heat the oil. When the oil is hot, add the onions and saute for 6 minutes. Add the mushrooms and saute until soft, about 5 minutes. Season with salt and pepper. Add the grilled pepperoni, garlic, basil and spinach. Saute for 3 minutes or until spinach has begun to wilt. Add the veal demi-glace and bring to a boil. Reduce heat to a simmer. Add the heavy cream and bring back up to a boil. Reduce heat and simmer for 5 minutes. Add the Parmesan cheese and mix well. Add the pasta and toss well. Season with salt and pepper. Yield: 4 to 5 servings.