Pepperoni-Mushroom Pasta

Pepperoni-Mushroom Pasta
Pizza isn't the only thing that benefits from the hot and salty tang of pepperoni. Brought together by a wild mushroom and spinach cream sauce, pasta and pepperoni prove to be perfect partners.

It makes a wonderful, informal meal, and goes together very quickly. This is an excellent way to cook up something "special" on short notice.

¾ pound pepperoni, sliced lengthwise in half
2 tablespoons extra virgin olive oil
1 onion, sliced
½ pound mushrooms, such as, Trumpet Royale, or fresh Chanterelles
sea salt & freshly ground black pepper
2 tablespoons garlic
¼ cup basil, torn
3 cups spinach, chiffonade
2 cups veal demi-glace
1½ cups heavy cream
¾ cup freshly grated Parmesan
1 box pasta, cooked according to package instructions


Fire up the grill. When hot, place the pepperoni on it, cut side down. Grill for about 3 minutes per side and then slice into pieces about ¼ inch thick.

Using a large sauté pan, heat the oil and add the onions. Sauté for about six minutes.

Add the mushrooms and continue cooking until they become soft, for about five minutes.

Season the mixture with salt and pepper.

Add the grilled pepperoni, garlic, basil, and spinach. Sauté for about three minutes, or until the spinach has begun to wilt.

Add the veal demi-glace and cook until it comes to a boil. Reduce the heat to a simmer and continue cooking for another five minutes.

Add the Parmesan and mix thoroughly. Add the cooked pasta and toss well.

Season with salt and pepper.

Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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