Menu Enter a recipe name, ingredient, keyword...

Pasta

By

Rate this recipe 0/5 (0 Votes)

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.

You'll also love

Review this recipe

Goat Cheese Ravioli With Creamy Walnut Sauce Angel Hair-Covered Fried Scallops With Curry Sauce