Bucatini & Yale Bologna Rings in Garlic Sauce
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.