[cookinmaven]

Another from television:

Emeril's Pasta
> See this recipe on-air on 10/23/2001 at 8:00 PM ET.

Recipe courtesy Emeril Lagasse, 1999

3/4 pound pepperoni, sliced in half, lengthwise
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 spinach, chiffonade
2 cups veal demi-glace
1 1/2 cups heavy cream
3/4 cup Parmesan cheese, grated
1 pound fresh fettuccine, cooked al dente

Place pepperoni on a hot grill (or iron skillet), cut side down. Grill for 3 minutes per side.
Remove from the grill and slice into 1/4-inch thick slices.

In a large sauté pan, heat the oil. When the oil is hot, add the onions and sauté for 6 minutes. Add the mushrooms and sauté until soft, about 5 minutes. Season with salt and pepper. Add the grilled pepperoni, garlic, basil and spinach. Sauté 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.

Yield: 4 to 5 servings
Prep Time: 15 minutes
Cook Time: 30 minutes