Bats and Cobwebs

Here it is! A little late since Halloween is over, but save the recipe for next year! The little pasta "bats" and the mozzarella "cobwebs" make this a perfect dish for trick-or-treating night. You can't really go wrong with the ingredients in this: pasta, cheese, tomatoes, and sausage; all baked in a delicious casserole with a crusty top.

I use regular hot Italian sausage instead of the chicken sausage the original recipe calls for. We like the taste of it better, and cooking the sausage in the saute pan first allows you to cook the tomato sauce with the delicious browned bits from the bottom of the pan.

Serve with a green salad and some buttery garlic bread and make sure to listen for the doorbell!

Bats and Cobwebs
adapted from Everyday Food
Makes 4 servings

1/2 pound bow-tie pasta
2 teaspoons olive oil
1 garlic clove, minced
1 can (28 ounces) whole peeled tomatoes in puree
1/4 teaspoon dried oregano
1/8 teaspoon sugar
Coarse salt
8 ounces hot Italian sausage links
8 ounces mozzarella cheese, cut into small cubes (1 3/4 cups)
1/4 cup grated Parmesan cheese

Preheat oven to 400 degrees.

Cook pasta according to package instructions. Drain; set aside.

Meanwhile, in a large saute pan, heat 1 teaspoon oil over medium. Add sausage links and heat until cooked through. Remove sausage from pan and drain on paper towel. Cool slightly then slice thinly.

Meanwhile add remaining teaspoon oil to same pan. Add garlic; cook until fragrant, about 1 minute. Add tomatoes, oregano, and sugar. Bring to a boil, reduce to a simmer; cook, stirring and breaking up tomatoes until slightly thickened, 5 to 8 minutes. Season with salt.

Add pasta, sausage, and half the mozzarella to tomato sauce; toss to combine. Transfer to a 2 1/2 quart baking dish. Top with remaining mozzarella and Parmesan. Bake until bubbly and top is lightly browned, 10 to 15 minutes.