Pepperoni Pasta

This recipe serves about four people, and is also adapted from one by the great Emeril Lagasse. It makes a wonderful, informal meal, and goes together very quickly. I consider it an excellent way to do something "special" in the kitchen without a lot of work, and on short notice.

Ingredients:

¾ pound pepperoni, sliced lengthwise in half
2 tablespoons extra virgin olive oil
1 onion, sliced
½ pound mushrooms, such as, Trumpet Royale mushrooms, or fresh Chanterelle mushrooms
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

Preparation:

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.

Directions:
This recipe serves about four people, and is also adapted from one by the great Emeril Lagasse. It makes a wonderful, informal meal, and goes together very quickly. I consider it an excellent way to do something "special" in the kitchen without a lot of work, and on short notice.

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Pepperoni Pasta

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