Description
Make Bloody Spaghetti with Mozzarella Eyeballs this Halloween! A spooky, fun pasta recipe perfect for a ghoulish dinner. Easy to make & delightfully creepy!
Ingredients
- Main Ingredients:
- Spaghetti
- Crushed Tomatoes (28 oz can)
- Tomato Paste (6 oz can)
- Fresh Mozzarella Balls (small, bocconcini or ciliegine)
- Flavor Boosters:
- Garlic (4-5 cloves, minced)
- Onion (1 small, finely diced)
- Dried Oregano (1 tsp)
- Dried Basil (1 tsp)
- Red Pepper Flakes (1/2 tsp, optional)
- Finishing Touches & Garnish:
- Olive Oil
- Salt
- Black Pepper
- Black Olives (pitted, sliced)
- Fresh Basil (for garnish)
Instructions
- Conjure Your Eyeballs:: First things first, let’s get those creepy eyeballs ready! Drain your fresh mozzarella balls well. If they’re larger, you can gently cut them in half to get more “eyeballs.” Now, for the pupils: carefully slice your pitted black olives into thin rounds. Gently press one olive slice onto each mozzarella ball. Some people use a tiny dab of cream cheese to help it stick, but I find just a gentle press usually works. Arrange them on a plate and pop them in the fridge while you make the sauce; this helps them firm up a bit for later. Don’t stress if they’re not perfectly round; imperfect eyeballs are even spookier, honestly!
- Build the Bloody Sauce Base:: Grab a large, heavy-bottomed skillet or Dutch oven and heat a good glug of olive oil over medium heat. Toss in your finely diced onion and let it soften, stirring occasionally, for about 5-7 minutes until it’s translucent and smells sweet. This is where the magic starts; don’t rush it! Next, add your minced garlic and red pepper flakes (if using) and cook for another minute until fragrant. Oh, the smell! It’s just so comforting, even for a “bloody” dish. Be careful not to burn the garlic; that’s a mistake I’ve made too many times, and it makes the whole sauce bitter. Keep it moving!
- Simmer the “Blood”:: Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, letting it deepen in color. This step is crucial for developing a rich, complex flavor. Then, pour in the crushed tomatoes, along with the dried oregano and basil. Give it a good stir, making sure everything is combined. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it do its thing for at least 20-25 minutes. Honestly, the longer it simmers, the better it tastes, letting all those flavors meld. You’ll see the color deepen and the sauce thicken; it’s truly beautiful, in a spooky way!
- Cook the Spaghetti:: While your “blood” sauce is simmering, it’s time to cook the spaghetti. Bring a large pot of heavily salted water to a rolling boil. Remember, salt your pasta water like the sea! I always forget to add enough salt, and then the pasta tastes bland, no matter how good the sauce is. Add the spaghetti and cook according to package directions until al dente. This usually takes about 8-10 minutes. Keep an eye on it; soggy pasta is a real tragedy, especially when you’re aiming for spooky perfection. Drain the pasta, but don’t rinse it; we want that starchy goodness to help the sauce cling!
- Combine and “Bloody” the Spaghetti:: Once the spaghetti is cooked and drained, add it directly to your simmering tomato sauce. Toss everything together until the spaghetti is completely coated in the “blood.” This step is messy, but it’s part of the fun! Make sure every strand is drenched in that rich, red sauce. I usually use tongs for this, and sometimes a bit of sauce splatters, but that just adds to the authentic kitchen chaos, right? Taste the sauce and adjust seasonings if needed; a little more salt or pepper can make all the difference here. You want that perfect balance of savory and slightly sweet.
- Assemble Your Bloody Spaghetti with Mozzarella Eyeballs:: Now for the grand finale! Plate the Bloody Spaghetti with Mozzarella Eyeballs generously. Arrange your chilled mozzarella eyeballs on top of the pasta, nestling them into the “blood” sauce. You can scatter them or group them for a truly unsettling effect. A sprinkle of fresh basil leaves adds a vibrant contrast against the deep red. Step back and admire your ghoulish creation! The fresh basil really brightens up the dish, both visually and aromatically. It should look deliciously creepy and inviting, ready to scare and satisfy your hungry guests. Enjoy the spooky delight!