Emeril's Pasta

• 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 fettucine, cooked al dente

1. Place pepperoni on a hot grill, cut side down.
2. Grill for 3 minutes per side.
3. Remove from the grill and slice into 1/4-inch thick slices.
4. In a large saute pan, heat the oil.
5. When the oil is hot, add the onions and saute for 6 minutes.
6. Add the mushrooms and saute until soft, about 5 minutes.
7. Season with salt and pepper.
8. Add the grilled pepperoni, garlic, basil and spinach.
9. Saute for 3 minutes or until spinach has begun to wilt.
10. Add the veal demi-glace and bring to a boil.
11. Reduce heat to a simmer.
12. Add the heavy cream and bring back up to a boil.
13. Reduce heat and simmer for 5 minutes.
14. Add the Parmesan cheese and mix well.
15. Add the pasta and toss well.
16. Season with salt and pepper.

pepperoni, olive oil, onion, mushrooms, salt, freshly ground pepper, garlic, torn basil, chiffonade, veal demi, heavy cream, parmesan cheese, fresh fettucine

Taken from www.foodnetwork.com/recipes/emeril-lagasse/emerils-pasta-recipe.html (may not work)