EMERIL'S PASTA

Ingredients

• 3/4 pound pepperoni, sliced lengthwise in half
• 2 tablespoons olive oil
• 1 onion, sliced
• 1/2 pound assorted mushrooms (portobello, shiitake and button), sliced
• Salt
• Freshly ground pepper
• 2 tablespoons garlic
• 1/4 cup torn basil
• 3 cups fresh spinach, torn into bite-size pieces
• 2 cups veal demi-glace
• 1 1/2 cups heavy cream
• 3/4 cup freshly grated Parmesan cheese
• 1 pound fresh fettucine, cooked al dente

Instructions

Place the 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. Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring, for 6 minutes. Add the mushrooms and cook, stirring, until soft, about 5 minutes. Season with salt and pepper. Add the grilled pepperoni, garlic, basil and spinach. Cook, stirring, for 3 minutes or until spinach has begun to wilt. Add the veal demi-glace and bring to a boil. Reduce the heat to a simmer. Add the heavy cream and bring back up to a boil. Reduce the 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

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