Pasta

By á-174942

Ingredients

• 3/4 pound pepperoni halved lengthwise
• 2 tablespoons olive oil
• 1 onion sliced
• 1/2 pound assorted mushrooms sliced (portobello, shiitake and button)
• Salt to taste
• Freshly-ground black pepper to taste
• 2 tablespoons minced garlic
• 1/4 cup torn basil
• 3 cups spinach chiffonade
• 2 cups veal demi-glace
• 1 1/2 cups heavy cream
• 3/4 cup grated Parmesan cheese
• 1 pound fresh fettucine cooked al dente

Details

Servings 4

Preparation

Step 1

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.

This recipe yields 4 to 5 servings.