Serves 4–5.

3⁄4 lbpepperoni
2 tbspolive oil
1onion, sliced
1⁄2 lbassorted mushrooms, sliced
 salt and pepper
2 tbspgarlic
1⁄4 cupbasil leaves, torn
3 cupspinach, chiffonade
2 cupveal demi-glace
1 1⁄2 cupheavy cream
3⁄4 cupParmesan, grated
1 lbfresh fettucine, al dente

Cut the pepperoni in half, lengthwise, and place on a hot grill, cut side down. Grill for 3 minutes on each side. Remove from the grill and cut into 1⁄4 in slices. In a large sauté pan, heat the oil, then add the onions and cook for 6 minutes. Add the mushrooms and cook until soft, about 5 minutes. Season with salt and pepper. Add the grilled pepperoni, garlic, basil, and spinach. Cook for 3 minutes. Add the veal demi-glace and bring to a boil, then reduce heat to a simmer. Add the heavy cream and bring back to a boil. Reduce heat again and simmer for 5 minutes. Add the Parmesan and mix well. Toss the pasta in the sauce, check seasoning, and serve.

Note: A mix of portabello, shiitake, and button mushrooms works well for this.

(Recipe courtesy of Emeril Live.)