Recipes

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons butter
• 1/2 cup finely chopped red onion
• 2 cloves garlic, grated
• 2 (12-ounce) cans SPAM® Lite, diced
• 1 cup good white wine
• 2 bay leaves
• 2 tablespoons dried oregano leaves, rubbed in plam
• 2 tablespoons rubbed sage
• 1/4 cup basil tomato paste
• 1 (26-ounce) can crushed Italian tomatoes
• 1/2 cup chopped fire-roasted yellow peppers
• 6 leaves fresh basil, torn
• 1 teaspoon plus 6 tablespoons kosher salt, divided
• 1 teaspoon cracked black pepper
• 1 (12-ounce) box mostaccioli pasta
• 1 gallon water
• 1 2/3 cups grated Asiago cheese
• 4 leaves fresh basil, finely chopped
• 1 loaf French baguette, torn into 6 pieces

Directions

1. Heat large saucepan over medium-high heat; add oil and butter. Add onion; cook until translucent. Add SPAM® Lite and garlic; stir to coat. Reduce heat to medium. Add wine; scrape bottom of saucepan to remove any browned bits. Add sage, oregano and bay leaves; mix well.
2. Add tomatoes and tomato paste to saucepan; stir until blended. Add roasted peppers, torn basil, 1 teaspoon salt and the black pepper; mix well. Reduce heat; simmer 20 minutes. Remove bay leaves before serving.
3. Meanwhile, in medium stockpot, bring water and remaining 6 tablespoons salt to a boil over high heat. Add mostaccioli pasta; stir. Reduce heat to medium-high; cook 6 to 7 minutes. Drain pasta.
4. On serving platter with sides, layer pasta, SPAM® mixture and cheese. Garnish with chopped basil. Serve with baguette.