Bucatini & Bologna Rings in Garlic Sauce
Makes 4 servings
- 1 Yale bologna ring
- 1 pkg (450g) bucatini pasta, uncooked
- 1 lg onion, cut ½ inch rings
- 12 sm cloves garlic
- 12 whole cashews
- 1 sm red, yellow & orange pepper, cut in rings
- 1 tbsp ground oregano
- 1 tbsp ground parsley
- ½ cup olive oil
- Salt and pepper
- Grated parmesan cheese, for garnish
Cut bologna ring into ½ to ¾ inch widths. Carefully insert 9 pieces of uncooked bucatini through each bologna piece. Place bologna and pasta in boiling water, cook until al-dente (approx 15 minutes). Drain and set aside.
In a large non-stick skillet over medium heat, sauté onion, garlic, cashews, peppers, dried herbs in olive oil until onion is translucent. Season to taste. Stir frequently. Place cooked pasta and bologna in skillet and toss lightly until heated through. Serve on pasta plates and garnish with parmesan cheese.
I had the privilege of chatting with Nancy from Yale, Michigan at C. Roy’s (Home of Yale Bologna). They are a USDA, family owned and operated, certified organic processing plant. They process beef, pork, and of course, their famous Michigan made Yale Bologna in which I had the opportunity to taste. And, will work on some recipes with this delicious sausage.
Each year during the last weekend of July, the small but enthusiastic town of Yale, Michigan celebrates the world famous Yale Bologna Festival. Thousands of people gather and joyfully consume tons of Yale Bologna.
You don’t have to wait for the festival to enjoy Yale Bologna. Each week hundreds of fresh smoked Yale Bologna rings are made with great pride as C. Roy, Inc. (Mr. Cecil Roy was born in Trenton, Ontario) continues its heritage and history as the original makers of Yale Bologna. Make plans to come on over the last weekend in July and have some fun at the festival. You can watch the crowning of the king & queen, and the princes and princes of Yale Bologna. There’s lots of fun for all ages. http://croyinc.com/yale-bologna-festival/
Photo taken by Pat Cornect