Eerie Eyeball Pasta

SERVES 4

400g dried spaghetti

3 tbsp extra virgin olive oil

1 onion, peeled and chopped

4 slices streaky bacon, rind removed and chopped 1 x 400g tin of chopped tomatoes

175ml red wine (medium glass)

Salt and black pepper

2 x 250g mozzarella balls

1 Bring a large saucepan of water to the boil, add a pinch of salt and the pasta and cook as per the packet instructions.

2 For the sauce, heat the oil in a large frying pan, add the onion and cook over a medium heat for about 2-3 minutes, until softened.

3 Add the bacon to the pan and fry gently for ten minutes, until lightly golden-brown.

4 Add the red wine and simmer until it reduces.

5 Next add the tomatoes to the pan and stir well. Reduce the heat and simmer for about five minutes. Season with salt and pepper.

6 For the eyeballs, scoop out small mozzarella balls with a melon baller or spoon. Cut a little piece out of the top and put a piece of black olive in the hole.

7 Divide the spaghetti between four pasta bowls, spoon some tomato sauce on top, place two eyeballs into the sauce and serve to your guests … be ready for screams!