Smoked Mushrooms and Tasso Cream Sauce over Angel Hair Pasta

Ingredients

1/2 pound angel hair pasta

2 tablespoons olive oil

1/2 cup chopped tasso

1 tablespoon chopped green onions (white parts only)

1 tablespoon chopped shallots

1 teaspoon chopped garlic

1 pound Smoked Mushrooms, recipe below

2 1/2 cups heavy cream

2 teaspoons Worcestershire sauce

1 teaspoon Emeril’s Kick it Up Hot  Red Sauce

1/2 teaspoon salt

2 tablespoons cold unsalted  butter, cut into pieces

3 tablespoons chopped green onions (green parts), garnish

3 tablespoons Parmesan cheese, garnish

INSTRUCTIONS

Bring a pot of salted water to a boil. Add the angel hair pasta and cook until just al dente, about 3 minutes. Drain in a colander, return to the pot, and toss with 1 tablespoon of the oil.

Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the tasso and cook, stirring, for about 2 minutes. Add the green onion whites, the shallots, and garlic and cook until fragrant, 30 seconds. Add the smoked mushrooms, stir well, and cook for 1 minute. Add the cream and cook until reduced by half, about 10 minutes. Add the Worcestershire, hot sauce, salt, and cold butter and stir well.

Divide the pasta among four or six plates and spoon the sauce evenly over the top. Garnish with the green onions and Parmesan cheese and serve immediately.

Smoked Mushrooms

Ingredients

1 pound button mushrooms, stemmed, wiped clean, and quartered

2 tablespoons olive oil

2 tablespoons Emeril’s Original Essence

INSTRUCTIONS

Combine the mushrooms, oil, and Essence in a medium bowl and toss to coat evenly.

Prepare a stovetop smoker according to the manufacturer’s instructions. Place the mushrooms on the grill pan and partially cover the smoker, leaving the lid ajar by 1-inch. Place over medium heat. When it begins to smoke, close the lid completely and cook until the mushrooms are tender and completely smoked, about 25 minutes.

Remove from the smoker and set aside until ready to assemble the pasta.