If you’re planning a spooky dinner for Halloween that will leave everyone talking, this Bloody Spaghetti with Sausage Fingers is the perfect choice. This dish combines classic comfort food with a little creepy creativity—perfect for setting the mood at any haunted gathering.
The “bloody” marinara sauce clings to each strand of pasta, while the sausage “fingers” add an extra layer of fun and flavor. The fingers are shaped to look disturbingly realistic, thanks to a simple trick with sliced almonds for nails and a few clever cuts.
What I love most about this dish is how easily it comes together, making it an ideal last-minute Halloween dinner. It’s also a guaranteed hit with kids and adults alike—who can resist a delicious pasta dish with a gory twist?
Fun fact: Halloween-themed food searches spike by over 70% in October, and for good reason! It’s the perfect excuse to play with your food in the most delicious way possible.
Why I Love This Recipe (And You Will Too):
- It’s quick and easy. I whipped this up in under 30 minutes, perfect for a busy Halloween night when you’re juggling costumes and candy duty.
- The kids love it. The sausage fingers were such a hit with my little ones—they had so much fun eating “gross” food!
- It’s customizable. I’ve added black olives or a dash of chili flakes for extra “creepy” flavor, and you can tweak it to suit your crowd.
- It’s perfect for Halloween parties. This dish is not only spooky but also hearty enough to fill up a crowd!
Halloween Bloody Spaghetti with Sausage Fingers Recipe
Equipment
- Large pot for boiling pasta
- Colander (to drain the pasta)
- Medium skillet (for cooking the sausage fingers)
- Small knife (for shaping the sausage fingers and adding “nails”)
- Cutting Board
- Tongs or slotted spoon
Ingredients
For the sauce
- 1 large onion peeled and chopped
- 1 carrot peeled and finely chopped
- 3-5 drops red food coloring – optional
- 1 red bell pepper chopped
- ½ teaspoon salt
- 4 garlic cloves peeled and sliced
- 1 can diced tomatoes 28oz/800g can
- 1 teaspoon dried oregano/italain herbs
- 1 teaspoon sugar
- ¼ teaspoon black pepper
For the fingers and pasta
- 8 frankfurter sausages
- onion
- 14 oz pasta
Instructions
- Heat olive oil in a large frying pan over medium heat.
- Add onions, carrots, bell peppers, and salt. Cook for 10-15 minutes until softened.
- Stir in garlic and oregano, cooking for another 5 minutes on low heat.
- Transfer the vegetables to a blender, add canned tomatoes, sugar, black pepper, and food coloring (if using), and blend until smooth.
- Return the sauce to the pan, bring to a simmer, and keep warm.
- For the “fingers,” cut small onion squares for nails and prepare hotdogs by cutting them in half and making indentations.
- Simmer the hotdogs and onions in water for 5 minutes, then attach the onion “nails” with tomato sauce.
- Cook pasta in salted water, drain, and toss with sauce. Serve with the sausage fingers nestled in the pasta.
