Not Only Bologna is an easy one dish lunch meal. The rigatoni noodles are stuffed with bologna, and served under a spicy tomato dice. Grated garlic and herb cheddar cheese tops the dish.
| 2 | slices bologna, 1 1/4 inches or 3.2 cm thick |
| 36 | pieces of rigatoni noodles |
| 796 ml | tin diced tomatoes with herbs and spices |
| 1/2 tsp | sriracha hot sauce |
| 1 tsp | butter |
| 1/4 cup | grated cheddar cheese with garlic and herbs |
| 1 tsp | freshly ground pepper to taste |
Put bologna slices in freezer for not more than 30 minutes.
With bologna slices on a firm surface, push rigatoni noodles through the slices to stuff the noodles with bologna. Reserve remaining bologna for another recipe.
Add tomatoes to saucepan over low heat.
Add at least 2 litres of water to a large pot and bring to boil.
Add stuffed noodles carefully to boiling water and reduce heat to cook on low boil for approximately 11 minutes.
Strain tomatoes, reserving liquid for another recipe.
Add hot sauce and return tomatoes to low heat. Stir to combine hot sauce and tomatoes.
Strain stuffed noodles and return to low heat with 1 tsp of butter, and stir to prevent sticking.
Divide stuffed noodles between 2 bowls.
Use a slotted spoon to divide tomatoes on top of stuffed noodles.
Add freshly ground pepper to taste.
Grate cheese over top and serve with toast.
Pasta sauce may be used instead of diced tomatoes. Grated Parmesan or Pecorino cheese may be used instead of cheddar cheese.
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