Dracula's Revenge is a modern American recipe for a classic Halloween dish of pasta served with a garlicky white cheese sauce and Italian sausage. The full recipe is presented here and I hope you enjoy this classic American version of: Dracula's Revenge.
Separate the cloves from the garlic bulbs (but do not peel) then re-assemble the cloves back into bulbs and wrap in foil. Transfer to an oven pre-heated to 170°C and bake for 1 hour. Remove from the oven (increase the oven temperature to 200°C) and set aside to cool for 10 minutes. Unwrap the parcels and squeeze each clove to extract the garlic pulp (discard the skins).
Remove the casings from the sausage then fry the sausages themselves in a large non-stick pan until well browned then stir to crumble and remove from the pan with a slotted spoon. Transfer the meat to a large bowl then stir in the sage and rosemary.
Melt the butter in a large pan over medium heat. Add the flour and stir into the butter to form a smooth roux. Gradually add the milk, whisking to combine. Bring to a simmer and cook until the sauce is thick, stirring constantly. Now stir in the roasted garlic, cheeses, salt and black pepper.
In the meantime cook the penne pasta according to the package directions and drain. Turn the pasta into a bowl and stir in the cooked sausage then add 1.35l of the cheese sauce and stir to coat.
Spoon the resultant pasta mix into a well-greased baking dish (about 30 x 22cm in size). Top with any remaining sauce then transfer to the oven and bake for about 15 minutes, or until thoroughly heated through and golden brown on top.
