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Bloody Spaghetti with Sausage Fingers

This dish features al dente spaghetti coated in a rich, tomato-based sauce that mimics dripping blood. Sliced sausages are shaped into fingers, with each joint scored for a realistic effect, then baked until browned and slightly crispy. The final presentation is gruesome yet inviting, perfect for a Halloween-themed meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Halloween
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz spaghetti uncooked
  • 1 lb Italian sausage casings removed
  • 2 cups tomato sauce rich and smooth
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • 4 slices bread for making 'fingers'
  • to taste salt and pepper
  • 1 egg egg wash for browning sausages

Equipment

  • Large pot
  • Cooking pan
  • Baking sheet
  • Sharp knife
  • Mixing bowl

Method
 

  1. Cook the spaghetti in a large pot of boiling salted water until al dente, then drain and set aside.
  2. In a pan, heat olive oil over medium heat and add minced garlic; sauté until fragrant, about 1 minute, releasing a warm aroma.
  3. Add the Italian sausage to the pan, breaking it apart with a spatula, and cook until browned and cooked through, about 8 minutes.
  4. Pour in the tomato sauce, stir well, and simmer for 10 minutes, allowing flavors to meld and sauce to thicken slightly.
  5. While the sauce simmers, slice each bread slice into four long, thin strips resembling fingers. Score the tips to create knuckles and joints for a realistic effect.
  6. Brush the sausage fingers with egg wash and bake on a parchment-lined baking sheet at 400°F (200°C) until golden brown and slightly crispy, about 15 minutes.
  7. To serve, pile the cooked spaghetti onto plates, ladle the bloody red sauce generously over the top, and arrange the sausage fingers around the edges for a gory, finger-laden presentation.

Notes

Ensure sausages are fully cooked before baking. For extra gory effect, add some ketchup or red food coloring to the sauce.