Severed Finger Pasta - Halloween Pasta Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
634 kcal
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Course
Main Course
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Cuisine
American
Severed Finger Pasta - Halloween Pasta Recipe
Description
The recipe begins by sautéing chopped onion, carrot, and red bell pepper with salt until softened. Garlic and dried oregano are added and cooked gently before blending the mixture with canned diced tomatoes, sugar to balance acidity, black pepper, and optional red food coloring until smooth. This sauce is kept warm while the pasta and shaped frankfurters cook.
The sausage "fingers" are fashioned by halving frankfurters, making three small indents around one end, and creating a small square notch to mimic fingernails. Small onion squares are used as the fingernails, adding detail. Both the sausages and nail onions are simmered briefly to cook through.
This dish pairs the tomato sauce and pasta with the novelty of the sausage fingers for a fun, themed meal. Different pasta types can be used as preferred, and the flavor combines the sweetness of the sauce with the savory frankfurters. The presentation makes it a unique choice for Halloween gatherings.
Note that canned tomatoes vary in sweetness; adjust sugar accordingly. The recipe suggests using chicken and pork frankfurters but allows any preferred brand. The detailed preparation for the fingers enhances the visual effect without complex ingredients.
Ingredients
For the sauce
- 1 onion see note 1, large, peeled and chopped
- 1 carrot peeled and finely chopped
- 1 red bell pepper chopped
- ½ teaspoon salt
- 4 garlic cloves, peeled and sliced
- 1 teaspoon dried oregano or italian herbs
- 1 diced tomatoes 28oz/800g can, canned
- 1 teaspoon sugar - see note 2
- ¼ teaspoon black pepper
- 3-5 drops red food coloring - optional
For the fingers and pasta
- 8 frankfurter sausages - see note 3
- onion - see note 1
- 14 oz pasta - see note 4
Instructions
To make the pasta sauce
- Add the olive oil to a large frying pan, skillet or saute pan.
- Add the onions, carrots, bell peppers and salt. Cook these for 10-15 minutes over medium heat until soft.
- Add the chopped garlic and oregano, then cook over low heat for a further 5 minutes.
- Tip the contents of the pan into the blender or food processor, add the canned tomatoes, sugar, black pepper, and red food coloring if using. Then whizz until the sauce is smooth.
- Return the sauce to the pan and bring to a simmer, keep the sauce warm until the pasta and fingers are cooked.
For the "Severed Fingers"
- Cut small squares from the onion for fingernails.
- Cut each frankfurt/hotdogs in half.
- Make three small indents about ⅓ up from the cut end.
- In the rounded end of the frank, turn your knife horizontally and cut off a small square nail indent. (see the main post for pictures of these cuts).
- Bring a pan of water to the simmer and then cook your onions and franks for 5 minutes until heated through.
- Use a little tomato sauce to 'glue' the onion nails onto the fingers.
To cook the pasta
- Bring a large pan of water to a boil, add 1 tablespoon of salt and cook the pasta for 1 minute less than the packet suggests.
- Reserve a cup of the pasta cooking water and then drain the pasta.
- Return it to the pan and add 3 or 4 spoonfuls of the red pasta sauce.
- Stir gently over low heat to combine the pasta, add a splash of the cooking water. Add more sauce until coated to your liking.
- Serve with the severed fingers nestled amongst the pasta.
Notes
- Reserve the onion pieces cut as fingernails to avoid needing extra onion.
- Adjust sugar in the sauce based on the tomato sweetness to balance acidity.
- Use your favorite brand of frankfurter sausages; chicken and pork are suitable options.
- Any type of pasta works well, including rigatoni, ziti, fusilli, or spaghetti.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 634 kcal
% Daily Value*
| Calories | 634kcal | 32% |
| Carbohydrates | 101g | 34% |
| Protein | 24g | 48% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 41mg | 14% |
| Sodium | 1062mg | 44% |
| Potassium | 658mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1052IU | 21% |
| Vitamin C | 50mg | 56% |
| Calcium | 85mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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