Butchered Snake Bits With Barbecue Sauce

By Alison • April 22, 2007

Cook pasta according to directions on package. Rinse the pasta in cold water.
To make snakes:Covering one end of the rigatoni with your finger (to prevent leakage, carefully
fill each piece of pasta with cheese spread. Place six to eight cheese-filled rigatonis end to end on a
serving platter, in a realistically curvy snake shape. Using a toothpick, spread lines of barbecue
sauce along the top of each snake for markings. To form heads, use barbecue sauce to glue two
black peppercorn eyes onto the end opposite the tail of each snake. Wash, dry and carefully peel
skin off carrot. When completely clean of skin,make one more peeling for each snake you have
formed. At the narrow end of each peel, carefully cut out a long, thin triangle. These are your
snakes forked tongues. Position tongues.