Recipe: Halloween Eyeball Pasta with Blood Sauce

Every year in the run up to Halloween, we would make Halloween crafts and bakes with the kids. This year, we decided to serve up this gruesome Eyeball pasta with Blood Sauce,  perfect for your Halloween dinner.

First, you will need to make the bloody brain sauce. I used minced chicken, you can also use minced beef if you prefer. Simmer the chicken together with the tomato sauce as well as diced carrots and onions for about 10-15 minutes while you cook the spaghetti. For the eyeballs, you can use mozzarella balls aka bocconcini (you can get them from here) - I cut out some circular basil leaves and then topped it with an edible sugar eyeball (which I removed before eating though) so it looks more realistic.

Toss the cooked spaghetti in the blood sauce, then plate.When plating, it's okay to make a mess to create that gory look. Top with the eyeballs and serve. You can also add some thinly sliced basil leaves to add some "fungus" to the dish.

Happy Halloween from BabySumoFamily!

The Grim Reaper likes my eyeball pasta , I think?

Spooky yet tasty eyeball pasta

Halloween Eyeball Pasta with Blood Sauce
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves 2


Ingredients
150g spaghetti
1 can (300g) traditional pasta sauce
2 tbsp extra virgin olive oil
2 cloves garlic, finely chopped
125g chicken breast, minced
1/4 carrot, cubed

1 onion, finely chopped

6 bocconcini
Sweet basil

Edible eyes
Salt and freshly ground pepper
Grana Padano or Parmesan, to garnish


1. For the blood sauce: In a large saucepan or wok, heat the olive oil over medium high heat. Add the garlic and onion and saute for about 1 1/2 minutes, then add the chicken and carrot and cook for a further 3-4 minutes.

2. Then, add the tomato sauce and bring to the boil. Then, lower to medium heat and simmer for about 10 minutes. You can add about 1/4 cup of water if you prefer to have more sauce. Season with salt and pepper.

3. In a separate pot, bring a pot of salted water to the boil over medium high heat. Cook spaghetti for about 8-10 minutes, until al dente. Drain.

4. Toss the pasta in the blood sauce and then divide into 2 plates. Grate Parmesan cheese all over and then garnish with thinly sliced basil leaves. 

5. Cut 6 small circles from the basil leaves. Place 3 bocconcini on each plate, then top with the basil leaves and edible eyes. Serve hot.

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