Cook linguine or spaghetti in salted boiling water according to pkg. direction.
Recipe
Author
Hy-Vee Seasons Magazine
Save Options
Description
Enjoy sinking your fangs into this plate of pasta and red sauce.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (16-oz.) pkg. Hy-Vee linguine or spaghetti | ||
| Basket & Bushel red mini sweet peppers, for decorating | ||
| Hy-Vee hard boiled eggs, egg whites only; for decorating | ||
| 2 (23-oz.) jars Hy-Vee marinara pasta sauce, warmed | ||
| Hy-Vee Swiss cheese slices, cut into 16 rounds for eyes; for decorating | ||
| 16 Hy-Vee pitted ripe olive slices, for decorating |
Things To Grab
- Large saucepan or pasta pot
- Sharp knife
- Cutting board
- Colander
- 8 serving plates
- Small ladle or large spoon
- Toothpicks
Directions
Meanwhile, cut 8 sweet peppers lengthwise in half for 16 horn; remove seeds. Cut additional sweet peppers into 8 lengthwise slices for mouths; remove seeds. Cut hard boiled egg whites into fangs. Set aside.
Drain pasta. Place cooked pasta on 8 serving plates; slightly spread out pasta. Spoon warm pasta sauce on top of each.
To decorate, add Swiss cheese rounds and olive slices for eyes. Use a toothpick to apply marinara sauce on cheese to create bloodshot eyes. Add sweet pepper halves for horns and pepper slices for mouths. Add egg white fangs.