Pasta Eyeballs

Begin with the sauce. Cook the onion down until soft then add the gochujang and passata. Cook the sauce down until thick. C

Cook the pasta until just al dente and squeeze the sausages from their shells.

Use a piping bag or spoon to get the sausage meat into the centre of each piece of pasta. Spoon 3/4 of the passata into a baking dish and top with the pasta shells.

Spoon a little of the sauce over the "eyeballs" and cut the mozzarella into small circles. Place these in the centre of each pasta piece and top with an olive - you can paint lines around the "pupil" to make it look more spooky.

Bake for around 30 minutes or until the sausage is cooked through.