Gelorific!

January 14, 2012

I just saw the recipe of this dish at the back of the packaging of the UFC Spaghetti Sauce. Originally, the recipe is for Mac n’ Cheese but since there were still leftovers from the Cheesy Tuna Pesto I made last time, I used the remaining penne pasta to make the Penne n’ Cheese. It’s really easy to make. 

Penne n’ Cheese

Ingredients for 2-3 servings

• 250g Penne Pasta (I used Balducci Penne Rigati No. 18)
• 2 tbsp. butter
• 2 tbsp. of garlic, minced
• 1/2 cup of cheddar cheese
• 4 cups of UFC Spaghetti Sauce Sweet Filipino Style
• 1/2 tsp. yellow mustard
• 1/8 tsp. salt and pepper
• 1/2 pc Spam, cubed (any flavor, I used the original kind)

For topping

• 1/2 cup of cheddar cheese

I didn’t include some of the ingredients in the original recipe since they were not available during the time I cooked this. If you have these things, include this in the recipe:

• 1/2 pc. onion, chopped
• 1/2 cup all purpose cream
• 2 tsp. fresh basil, chopped

Ingredients

I was supposed to use mushrooms instead of Spam but the mushrooms in the can had already gone bad.

Some of my tools

Cook pasta in water with oil and salt until al dente. Set aside.

Click Read More for the other instructions.

Saute garlic in butter. 

Fry the spam together with garlic for a few minutes

Add UFC Spaghetti Sauce, cream (if you have it) and cheddar cheese.

Add mustard. Season with salt and pepper. Toss in cooked penne pasta.

Top with cheddar cheese.