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Bloody Spaghetti with Sausage Fingers

This dish features bright red tomato sauce twisted into strands resembling blood, mixed with al dente spaghetti. Gnarled sausage fingers with crispy nails add a creepy and humorous touch, creating a visually striking, chewy, and savory Halloween-themed pasta dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Halloween
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces spaghetti
  • 4 sausages preferably pork or beef
  • 2 cups red tomato sauce homemade or store-bought
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • to taste salt and pepper for seasoning
  • 1 egg egg for sealing
  • 1/4 cup bread crumbs optional for filling
  • 1 tablespoon balsamic vinegar optional, for depth
  • Parmesan for garnish Parmesan cheese optional

Equipment

  • Large pot
  • Frying pan
  • Chef's Knife
  • Cutting board
  • Colander

Method
 

  1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package instructions. Drain and set aside.
  2. While the pasta cooks, peel the sausages and slice each into three shortcut gnarled pieces, resembling fingers. Set aside.
  3. Heat olive oil in a frying pan over medium heat. Add the sausage fingers and cook until crispy on the outside and cooked through, about 8-10 minutes, turning occasionally for even browning. Remove and set aside.
  4. Mince the garlic finely and add it to the same pan. Sauté until fragrant, about 30 seconds, until it starts to turn golden and releases a rich aroma.
  5. Add the tomato sauce to the pan, stirring well to combine with the garlic. Let it simmer gently for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly. Season with salt and pepper to taste.
  6. If the sauce gets too thick, splash in a bit of reserved pasta water to loosen it up and help coat the noodles evenly.
  7. Once the sauce is flavorful and slightly thickened, add the cooked spaghetti to the pan and toss to coat completely, creating a blood-red, tangled mess.
  8. Arrange the crispy sausage fingers on top of the sauced spaghetti, pressing one end into the sauce so they look like gnarled fingers emerging from drippy blood.
  9. Optional: Glaze the sausage fingernails with a tiny brush of balsamic vinegar for a glossy, blood-like sheen that adds depth.
  10. Finish by grating Parmesan over the top for a salty, savory sparkle, and serve immediately to enjoy the gooey, creepy, blood-red spectacle.

Notes

Ensure sausages are fully cooked and crispy for the best visual effect. Adjust the amount of sauce and seasoning to your taste. Use gloves or caution when shaping sausage fingers to avoid sticking or tearing.