Bring a large pot of salted water to a boil and cook the spaghetti until al dente, about 8-10 minutes. Drain and set aside.
Preheat your oven to 375°F (190°C). Slice the sausage links into narrow strips, then carefully shape each strip into a finger shape, tapering the ends like nails.
Place the sausage fingers on a baking sheet lined with parchment paper and bake for about 15-20 minutes, until they are crispy and browned at the edges.
Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the tomato sauce and stir well to combine, allowing it to simmer and thicken slightly.
Stir in a few drops of red food coloring into the sauce, mixing until it reaches a blood-red hue. Season with salt and black pepper to taste. Let the sauce simmer gently for another 5 minutes.
Add the cooked spaghetti to the sauce, tossing carefully to coat each strand evenly and achieve a vibrant, bloody appearance. If the sauce is too thick, splash in a bit of pasta water to loosen it.
Arrange the crispy sausage fingers on top of the dressed spaghetti, spacing them out for a creepy finger effect. The sausages' shape and browning will resemble bloody fingers protruding from the pasta.
Serve immediately, allowing the spooky fingers and bloody sauce to delight and surprise your guests with their fun appearance.
